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Lunch recipe · from the recipe book

Spiced Sweet Potato and Black-Eyed Pea Bowls

Cumin-roasted sweet potato cubes and crisp broccoli over fluffy quinoa with smoky black-eyed peas, creamy avocado and a squeeze of lime.

Spiced Sweet Potato and Black-Eyed Pea Bowls

Ingredients

  • 5½ medium700 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 3¾ cups florets350 gBroccolicut into bite-size florets
  • 1 medium110 gRed onioncut into thin wedges
  • 2 cups342 gBlack-eyed peas, canned, drained and rinsedpatted dry
  • 1¼ cups200 gQuinoa, dryrinsed
  • 1⅔ cups400 gWater
  • 2 tbsp30 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp3 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 whole200 gAvocadosliced
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 1 cup chopped15 gFresh cilantrochopped
  • 1 lime, juiced40 gLime juice

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a small bowl, stir together the cumin, paprika, garlic powder, black pepper and half the salt to make the spice mix.
  3. On the sheet pan, toss the sweet potato and red onion with two-thirds of the olive oil and two-thirds of the spice mix. Spread out and roast for 15 minutes.
  4. Meanwhile, toss the broccoli and black-eyed peas with the remaining olive oil and the remaining spice mix.
  5. Stir the sweet potato, then add the broccoli and black-eyed peas to the pan. Roast 15 to 18 minutes more, until the potatoes are tender and browned and the peas are lightly crisp.
  6. While the vegetables roast, bring the quinoa, water and the remaining half of the salt to a boil in a saucepan. Cover, simmer on low for 15 minutes, then rest off the heat for 5 minutes and fluff with a fork.
  7. Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, until they pop and smell nutty.
  8. Divide the quinoa among 4 bowls and top with the roasted sweet potato, onion, broccoli and black-eyed peas.
  9. Finish each bowl with the avocado, pumpkin seeds and cilantro, and drizzle with the lime juice.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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