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Southwestern Black-Eyed Pea Bowl | Living Healthy in Seattle

Southwestern Black-Eyed Pea Bowl

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1
Ingredients Method

Ingredients
  

Cilantro Lime Rice
  • 1 cup hot cooked white jasmine rice (use brown rice if you wish)
  • 1/4 cup freshly grated carrots
  • 2 teaspoons roughy chopped cilantro
  • 1/4 teaspoon lime zest
  • 1 teaspoon lime juice
  • Pink sea salt, to taste
Vegetables & Black-Eyed Peas
  • 1/2 teaspoon avocado oil or olive oil
  • 1/2 cup small dice zucchini
  • 1/4 cup frozen sweet corn
  • 1 teaspoon fresh lime juice
  • 1/4 cup salsa (I used Trader Joe's refrigerated medium spice tomato salsa)
  • 1/2 cup cooked black-eyed peas (I used Melissa's packaged steamed black-eyed peas)
  • Hot sauce, to taste (I use Aardvark Habanero)
  • 1 teaspoon roughly chopped cilantro
  • Pink sea salt, to taste
Toppings
  • 1/2 medium avocado, sliced
  • Pink sea salt, to taste
  • 1 small handful mixed greens
  • 1 tablespoon crumbled vegan feta (I use Trader Joe's vegan feta)

Method
 

  1. For the rice, in a medium bowl mix the hot rice, grated carrot, 2 teaspoons cilantro, lime zest and 1 teaspoon juice, plus salt until well combined. Set aside.
  2. For the vegetables and peas, heat a medium-large nonstick skillet over medium heat. Add the oil, followed by the zucchini. Cook for a few minutes until crisp-tender, stirring occasionally. Add the corn and 1 teaspoon lime juice, then cook for a minute more, or until the corn is hot. Fold in the salsa and the black-eyed peas, then season with hot sauce. Cook for a couple minutes, until hot. Remove from heat then fold in 1 teaspoon cilantro and salt, to taste.
  3. Top the cilantro lime rice with the vegetable and pea mixture, then top with avocado slices (seasoned with salt), mixed greens and vegan feta.