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Black-Eyed Pea and Veggie Bowl with Cauliflower Rice

in Entrees, Other

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Sometimes the simplest recipes are truly the best recipes.  You know what I am talking about, right?  The recipes that only include a few healthy and whole ingredients, or those that are thrown together from ingredients already found in your pantry or refrigerator, often produce the tastiest results.  I most certainly stand behind this belief and am ready to show you that cooking does not have to be fancy or complicating in order to create delicious dishes.  This Black-Eyed Pea and Veggie Bowl, which is made with cauliflower rice, is a fabulous example of simple cooking at its finest.

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Black-Eyed Pea and Veggie Bowl with Cauliflower Rice

Slightly adapted from Elise’s recipe for succotash (she seriously has some of the best simple recipes!)

Servings: 1-2 (I ate it all at once but it was a huge portion)

Ingredients

1 1/2 cups cooked black-eyed peas
2 cups of riced cauliflower (this recipe explains how to “rice” cauliflower)
water, for cooking
1 clove garlic, minced
1/4 red bell pepper, diced
1/4 orange bell pepper, diced
1/4 small red onion, diced
1/3 cup frozen peas
1/3 cup frozen corn
4 TB Bragg’s Liquid Aminos (or low-sodium soy sauce)- more, if desired
1/2 tsp sriracha sauce
1/2 tsp cumin
1/2 tsp paprika
black pepper, to taste

Directions

1. Cook black-eyed peas according to package directions and rice your cauliflower.

2. Heat a thin layer of water over medium-high heat in a large skillet.  Once hot, lower the heat to medium and add in garlic, peppers, and onions.  Cook for approximately 6 to 8 minutes, or until softened.  Add additional water, as necessary.

3. Stir in peas and corn.  Cook for an additional 3 to 5 minutes.

4. Lower the heat to medium-low.  Stir in cooked black-eyed peas, riced cauliflower, liquid aminos, sriracha sauce, and seasonings.  Stir until well-combined and serve.

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As I am sure that you have noticed, this truly is a simplistic recipe.  It uses whole and natural ingredients like cooked beans, vegetables, and spices.  It is also incredibly simple to make.  I prepared, cooked, and combined all of these ingredients in about 20 minutes.  I don’t know about you, but I can definitely dedicated 20 minutes out of my day to prepare a healthy, whole, and delicious meal like this one.

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While this certainly was not the first time that I had created a simple “bowl” recipe with leftover vegetables in my refrigerator, this dish did provide me with several new cooking experiences.  I cooked beans (instead of buying them in a can) for the first time.  I prepared and ate black-eyed peas for the first time (seriously, they are good!), and I tried cooking with Bragg’s Liquid Aminos for the first time in this recipe (I made this awhile back if you are wondering, since I have mentioned Bragg’s in several previous posts already).  Bragg’s Liquid Aminos are a much healthier version of soy sauce with way less sodium than even low-sodium soy sauce.  I absolutely recommend cooking with them.

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The next time that you are looking for a simple, yet healthy and delicious, recipe to cook, or when you simply need to use up vegetables in your refrigerator or freezer, give this tasty bowl a try!

What are some simple recipes that you love to “throw together?”

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