Name: Smoky Black Eyed Pea Nourish Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 avocado oil; 1 yellow, chopped; 3 cloves garlic, minced; 1 cup dry black eyed peas, drained and rinsed (soaked overnight) or 1 (15 oz) can black eyed peas, drained; 3 cups low-sodium vegetable broth or filtered water; 2 bay leaves; 1 ½ tsp smoked paprika; 2 tbsp coconut aminos; Sea salt & black pepper, to taste; 6 cups collard greens, chopped; 4 sweet potatoes, cut lengthwise; 1 tbsp avocado oil; Sea salt & black pepper, to taste

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Last Updated on July 4, 2024 by Christin Gillespie

Smoky Black Eyed Pea Nourish Bowls are a meal full of good fortune. A vegan nourish bowl recipe made with smoky black eyed peas, tender greens, and hearty sweet potatoes. It’s the perfect Instant Pot friendly dish to celebrate on New Year’s Day!

Smoky Black Eyed Pea Nourish Bowls recipe, sitting on a cutting board.

Growing up, I was forced to eat black eyed peas every New Year’s Day. My dad, a Texan, made it mandatory. However, he never got the memo to include greens into our black eyed pea recipes. The black eyed peas are thought to represent good fortune as the greens are to represent money or prosperity. So I guess we only got the good fortune part growing up.

My version is not traditional, but it is a tasty plant-based twist on the historic concept. Incorporating a smoky flavor to the black eyed peas and greens, while pairing it with a roasted sweet potato. These vegan nourish bowls are, in my opinion, the best meal to kick of the New Year with. They’re healthy, delicious, and easy to make.

For the black eyed peas, I personally like to prepare them in my Instant Pot, using dry beans. However, I have provided the option to cook on the stovetop, using canned black eyed peas. If you are using canned, be sure that there is only one ingredient – organic black eyed peas.

As the black eyed peas are cooking, we roast the sweet potato to perfection. It doesn’t take much, just a drizzle of avocado oil and a pinch of sea salt + black pepper, and into the oven it goes.

Roughly 40 minutes and you’ve got dinner.

So whether you serve this on New Year’s Day, or as a nourishing weeknight dinner, these Smoky Black Eyed Pea Nourish Bowls recipe are super simple and totally tasty!

Why You’ll Love This Nourish Bowl Recipe

Quick & Easy: This vegan nourish bowl recipe comes together in no time. All it requires is 1 pot, a sheet pan, and dinner is ready in under an hour.
Nutritious & Delicious: Created with wholesome ingredients, these nourish bowls are loaded with plant-protein, greens, and fiber to keep you full.
Perfect for Leftovers: This vegan dish stores incredible in the fridge, making it a perfect recipe to meal prep for quick dinners throughout the week.
Full of Luck: Not only is this recipe delicious, but is also full of New Year’s good fortune!

Vegan Nourish Bowl recipe, sitting on a cutting board.

Ingredients

Organic Sweet Potato: For the “nourish” portion of our bowls, we’ll be using a sweet potato. I used garnet sweet potato in case you’re curious.
Organic Onion: I used an organic yellow onion, but white or sweet yellow will work too!
Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
Organic Black Eyed Peas: The most essential ingredient for our nourish bowl, as well as our main protein source. My preferred black eyed peas are cooked from dried beans in my Instant Pot. However canned beans can be used for convenience.
Organic Low-Sodium Vegetable Broth: Any broth truly works and even water for the smoky black eyed peas recipe, if you’re in a pinch!
Organic Collard Greens: Kale, rainbow chard, beet greens, or whatever sturdy greens you’ve got all work for this recipe.
Organic Spices: Smoked paprika, bay leaves, coconut aminos, sea salt, and black pepper, are the spices used to season the smoky black eyed peas.

How To Make

Instant Pot Smoky Black Eyed Peas. Press “SAUTE” on Instant Pot. Once hot, add oil and onion. Sauté for 4 minutes, stirring occasionally, until onion is tender and translucent. Add minced garlic and sauté for 1 additional minute, then press “CANCEL.” Add the rinsed dry beans, bay leaf, and broth. Stir to combine. Cover with lid, press “PRESSURE COOK”, and cook on high for 10 minutes. Allow to naturally release pressure for 15 minutes. Remove the lid once Instant Pot has released naturally and slightly drain the broth. Stir in the spices, coconut aminos, and the greens.
Sweet Potatoes. Preheat oven to 400 degrees F. Cut sweet potatoes in half lengthwise and transfer to a baking sheet lined. Add the avocado oil, sea salt, & black pepper. Massage to coat. Place potatoes cut side down on the baking sheet. Bake for 25 – 30 minutes, or until caramelized on the edges.
Assemble. Divide the smoky black eyed peas and sweet potatoes between serving bowls. Enjoy!

Tips for Making this Recipe Perfectly

Organic Greens: Any sturdy greens that you have on hand will work for the smoky black eyed peas recipe. Such as kale, rainbow chard, or beet greens.
Organic Sweet Potato: Use your favorite sweet potato for this vegan nourish bowl recipe. I used garnet sweet potato.
Drain the Black-Eyed Peas: Prior to adding the spices, coconut aminos, and the greens, you’ll want to drain the broth from the cooked beans slightly. This ensures that the sweet potato doesn’t get soggy.
Organic Dry Black-Eyed Peas: I soaked my dry black eyed peas overnight to reduce the cooking time, as well as the digestion benefit.
Organic Canned Black Eyed Peas: If using canned beans, use the stovetop instructions and be sure that there is only one ingredient in the can – organic black-eyed peas. Also, when using canned beans, you don’t need to add any broth.

Storing & Reheating Vegan Nourish Bowl

As mentioned above, these Smoky Black Eyed Pea Nourish Bowls are perfect for leftovers & meal prep! Just be sure to let the smoky black eyed peas cool completely before transferring to an air-tight glass container.

Fridge Storage. Transfer the smoky black eyed peas and the sweet potatoes in two separate air-tight glass containers in the refrigerator for up to 5 days.

Reheating. To reheat, simply transfer the smoky black eyed peas to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm. For the sweet potato, preheat the oven to 350 degrees F. Transfer the sweet potatoes to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through.

Instant Pot recipe with black eyed peas and sweet potato, sitting on a cutting board.

More Vegan Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Smoky Black Eyed Pea Nourish Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 30
Total Time: 40
Yield: 4 1x
Category: Main Dish
Method: Instant Pot
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

BLACK EYED PEAS & GREENS

2 avocado oil
1 yellow, chopped
3 cloves garlic, minced
1 cup dry black eyed peas, drained and rinsed (soaked overnight) or 1 (15 oz) can black eyed peas, drained
3 cups low-sodium vegetable broth or filtered water
2 bay leaves
1 ½ tsp smoked paprika
2 tbsp coconut aminos
Sea salt & black pepper, to taste
6 cups collard greens, chopped

NOURISH BOWL

4 sweet potatoes, cut lengthwise
1 tbsp avocado oil
Sea salt & black pepper, to taste

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Instructions

INSTANT POT (with dry black eyed peas)

Sauté. Press “SAUTE” on Instant Pot. Once hot, add oil and onion. Sauté for 4 minutes, stirring occasionally, until onion is tender and translucent. Add minced garlic and sauté for 1 additional minute, then press “CANCEL.”
Cook. Add the rinsed dry beans, bay leaf, and broth. Stir to combine. Cover with lid, press “PRESSURE COOK”, and cook on high for 10 minutes. Allow to naturally release pressure for 15 minutes.
Release. Remove the lid once Instant Pot has released naturally and slightly drain the broth. Stir in the spices, coconut aminos, and the greens.

STOVETOP (with canned beans)

Sauté. In a large dutch oven, heat oil over medium heat. Add onion. Sauté for 4 minutes, stirring occasionally, until onion is tender and translucent. Add minced garlic and the spices. Cook for 2 minutes.
Stir in the Peas & Greens. Add the black eyed peas and collard greens, until well combined.

SWEET POTATOES

Preheat oven to 400 degrees F. Cut sweet potatoes in half lengthwise and transfer to a baking sheet lined. Add the avocado oil, sea salt, & black pepper. Massage to coat. Place potatoes cut side down on the baking sheet. Bake for 25 – 30 minutes, or until caramelized on the edges.

ASSEMBLE

Divide the smoky black eyed peas and sweet potatoes between serving bowls. Enjoy!

Notes

Organic Greens: Any sturdy greens that you have on hand will work. Such as kale, rainbow chard, or beet greens.

Organic Sweet Potato: Use your favorite sweet potato for this recipe. I used garnet sweet potato.

Drain the Black-Eyed Peas: Prior to adding the spices, coconut aminos, and the greens, you’ll want to drain the broth from the cooked beans slightly. This ensures that the sweet potato doesn’t get soggy.

Organic Dry Black-Eyed Peas: I soaked my dry black eyed peas overnight to reduce the cooking time, as well as the digestion benefit.

Organic Canned Black Eyed Peas: If using canned beans, use the stovetop instructions and be sure that there is only one ingredient in the can – organic black-eyed peas. Also, when using canned beans, you don’t need to add any broth.

Storing & Reheating: Transfer the smoky black eyed peas and the sweet potatoes in two separate air-tight glass containers in the refrigerator for up to 5 days. To reheat, simply transfer the smoky black eyed peas to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm. For the sweet potato, preheat the oven to 350 degrees F. Transfer the sweet potatoes to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through.