Sweet Potato & Black-Eyed Pea Bowl
Roasty, savory, a little sweet — a feel-good bowl that comes together fast.
What you'll need
- 2 sweet potatoes, cut into cubes
- 1 can black-eyed peas, rinsed
- 2 cups chopped collard or kale leaves
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 tablespoon apple cider vinegar
- A drizzle of hot honey, to finish
Let's cook
- 1
Toss the sweet potato cubes with the oil, paprika, and garlic powder, then roast at 425°F for about 20 minutes until the edges caramelize.
- 2
While they roast, warm the black-eyed peas in a small pan with a splash of water and the vinegar.
- 3
In the last few minutes, add the greens right on top of the roasting potatoes so they wilt and crisp a little at the edges.
- 4
Pile everything into bowls: sweet potatoes, peas, greens.
- 5
Finish with a drizzle of hot honey. That sweet-heat against the earthy peas is what makes you go back for more.
Why this works
Black-eyed peas and greens are the classic Southern good-luck plate, and roasted sweet potato ties it together with caramelized edges. It's bright and light but genuinely filling — the kind of bowl that leaves you feeling good.
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