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Black-eyed Peas, Greens and Roasted Veggie Bowls

Cook Time 25 minutes
Hands-On Time 20 minutes
Servings 8 servings


  • 6-8 cups chopped vegetables carrots, beets, green beans, onions, eggplant, squash etc.
  • tsp. salt-free seasoning blend OR a mix of seasonings from your pantry rosemary, onion powder, garlic powder, thyme, pepper, basil, oregano etc.
  • cups quinoa
  • 3 cups vegetable broth
  • 8-10 cups chopped greens kale, chard, mustard, or turnip etc.
  • 2 Tbs. balsamic vinegar
  • 3 15 oz. cans black-eyed peas drained and rinsed


  • Spread the vegetables on a sheet pan and sprinkle with seasoning.
  • Roast in the oven at 400° for 20-25 minutes, until vegetables are tender.
  • Cook the quinoa in vegetable broth by boiling the broth in a saucepan and adding the quinoa.
  • Reduce the heat to simmer and cover loosely for 15 minutes, until the broth has been absorbed.
  • While the vegetables roast and quinoa cooks, heat a large skillet over medium heat.
  • Add the greens and a bit of water.
  • Cover and cook 15 minutes, stirring a few times during cooking.
  • The greens will wilt as they cook.
  • Add the balsamic vinegar when the greens are tender and wilted.

To serve

  • Place quinoa in bowls, top with blackeyed peas (no need to heat them, as the other ingredients will warm the peas), greens and roasted vegetables.