Print

Nourishing Blackeyed Pea Bowl Recipe with Easy Creamy Peanut-Ginger Dressing

nourishing blackeyed pea bowl - featured image
Print Recipe

A wholesome and flavorful blackeyed pea bowl paired with a smooth, tangy peanut-ginger dressing. This quick and easy recipe is perfect for a healthy lunch or light dinner, packed with vibrant veggies and protein.

Ingredients

Scale
  • 1 ½ cups cooked blackeyed peas (about 1 can, drained and rinsed)
  • 1 cup cooked quinoa or brown rice
  • 1 cup shredded carrots
  • 1 cup chopped cucumbers
  • ½ cup chopped red bell pepper
  • ¼ cup chopped fresh cilantro or parsley
  • 2 green onions, thinly sliced (optional)
  • 1 avocado, sliced
  • ¼ cup creamy peanut butter (natural, no added sugar)
  • 2 tablespoons soy sauce or tamari (gluten-free tamari if needed)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup (optional)
  • 1 garlic clove, minced
  • 2–3 tablespoons water (to thin dressing)
  • Pinch of red pepper flakes or dash of sriracha (optional)

Instructions

  1. Cook quinoa or brown rice according to package instructions. For quinoa, rinse well, combine 1 cup quinoa with 2 cups water, bring to boil, reduce to simmer, cover and cook about 15 minutes until fluffy. Set aside to cool slightly.
  2. If using canned blackeyed peas, drain and rinse thoroughly. If using dried, soak overnight and boil until tender (about 1 hour). Drain and cool.
  3. Chop carrots, cucumber, red bell pepper, green onions, and herbs into bite-sized pieces.
  4. In a bowl, combine peanut butter, soy sauce, grated ginger, rice vinegar, honey/maple syrup, garlic, and red pepper flakes if using. Whisk vigorously, adding water one tablespoon at a time until creamy and pourable. Adjust seasoning to taste.
  5. In a large bowl, combine cooked quinoa or rice, blackeyed peas, and chopped veggies. Pour about half the dressing over and toss gently to coat evenly. Add more dressing if desired.
  6. Divide mixture into serving bowls. Top each with sliced avocado and sprinkle fresh herbs. Drizzle remaining dressing on top if desired.

Notes

Rinse canned blackeyed peas well to remove metallic taste. Whisk dressing slowly adding water to achieve perfect creamy texture. Slice avocado just before serving to prevent browning or toss with lemon juice if prepping ahead. Dressing can be made smoother with a blender but whisk works fine. Store leftovers in airtight container up to 3 days, keep avocado separate.

Nutrition

Keywords: blackeyed pea bowl, peanut-ginger dressing, plant-based, vegan, gluten-free, healthy bowl, quinoa bowl, easy dinner, meal prep

Find it online: https://magnetmeal.com/nourishing-blackeyed-pea-bowl-recipe-with-easy-creamy-peanut-ginger-dressing/