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sweet potato black eyed peas

Sweet Potato and Black Eyed Pea Skewer Power Bowl

This is a super healthy power bowl recipe with sweet potatoes and black eyed peas
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Main Course, Salad
Cuisine: African-American, Caribbean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potato & Black Eyed Pea Skewers
  • 2 medium sweet potatoes peeled and cut into 1-inch cubes
  • 1 can black eyed peas rinsed and drained
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Power Bowl Base
  • 2 cups cooked quinoa or brown rice
  • 4 cups mixed greens or spinach, kale
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 1/4 cup cucumber diced
For the Tahini-Lime Dressing
  • 3 tbsp tahini
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp water or more, to thin
  • 1 clove garlic minced
  • 1/4 tsp salt

Equipment

  • Baking Sheet
  • Skewers
  • Large Bowl
  • Small Bowl

Method
 

  1. Prepare the Sweet Potato & Black Eyed Pea Skewers: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sweet potato cubes, rinsed black eyed peas, olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. Toss well to ensure everything is evenly coated.
    2 medium sweet potatoes, 1 can black eyed peas, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp black pepper
  3. Thread the sweet potato cubes and black eyed peas onto skewers, alternating them.
    2 medium sweet potatoes, 1 can black eyed peas
  4. Place the skewers on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.
  5. Prepare the Tahini-Lime Dressing: While the skewers are baking, whisk together the tahini, lime juice, water, minced garlic, and salt in a small bowl until smooth. Add more water if needed to reach your desired consistency.
    3 tbsp tahini, 2 tbsp lime juice, 1 tbsp water, 1 clove garlic, 1/4 tsp salt
  6. Assemble the Power Bowls: Divide the cooked quinoa or brown rice among two serving bowls. Top with mixed greens, cherry tomatoes, red onion, and cucumber.
    2 cups cooked quinoa or brown rice, 4 cups mixed greens, 1/2 cup cherry tomatoes, 1/4 cup red onion, 1/4 cup cucumber
  7. Carefully remove the sweet potato and black eyed pea mixture from the skewers and arrange it on top of the power bowls.
    2 medium sweet potatoes, 1 can black eyed peas
  8. Drizzle generously with the tahini-lime dressing. Serve immediately and enjoy!

Notes

Feel free to customize your power bowl with other vegetables, nuts, or seeds. Roasted bell peppers, corn, or avocado would also be great additions. You can also add a sprinkle of fresh cilantro or parsley for extra flavor.