This is the first vegetarian Soul Food Sunday! WOHOO!!! Complete with a new graphic that goes better with the new blog design.
Thank you for all the kind words about my decision to go meat-free! I’m still really excited about it and it’s proving to be quite a challenge for me in the kitchen. Today’s dinner used a Southern favorite of mine in a totally new way!
I LOVE black-eyed peas! I haven’t enjoyed them in very many ways…usually stewed up with a hamhock or some other piece of pork. But when I saw a recipe for a tex mex black-eyed peas bowl, I knew I had to try it for dinner! The results were amazing!
Mexi Black-Eyed-Peas Bowl
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: entree vegetarian beans rice Southwest Mexican
Ingredients (serves 2)
- 1 1/2 c. leftover rice
- 2 t. olive oil
- 1 clove garlic
- 1 can black eyed peas, drained halfway
- 1/4 c. vegetable stock or water
- 1/2 c. salsa
- 1/2 t. ground cumin
- 2 c. baby spinach
- 3 T. chopped cilantro
- 1/2 avocado, thinly sliced
- 1/4 c. shredded cheddar cheese
- 2 T. plain greek yogurt
Place olive oil in a skillet over medium heat.
When the oil is hot, add the garlic and sautee for a minute. Then add in the salsa and cumin and cook for a few minutes while the salsa simmers.
Add in the beans and the stock and simmer for about 10 minutes, stirring occasionally. You want the beans tender and the liquid thickened.
Heat the leftover rice, fluff, and set aside in two bowls.
Add the spinach and 2 T. of the cilantro into the pan with the beans. Stir together for a minute until the spinach cooks down a little. Pour the mixture evenly over the rice in the bowls.
Top the bowls with cheese, avocado, greek yogurt, cilantro, and additional salsa if desired.
This was SO SO GOOD! Awesome flavors and very filling. And very vegetarian!
Thanks for reading!