Roasted sweet potatoes pair beautifully with smoky black eyed peas and mango habanero hot sauce for an incredibly satisfying, flavorful, nutrient-packed, plant-based, and gluten-free entrée. It’s perfect for meal prep and is weeknight-friendly when you already have a batch of black eyed peas on hand. Let us show you how it’s done! This recipe begins with making a batch of our Smoky Black Eyed Peas & Greens. With an Instant Pot they’re ready in about 45 minutes, but we have a shortcut for getting nourish bowls to the table even faster: freezing! We like to freeze the cooked black eyed peas & greens in glass jars (like leftover nut butter jars), then defrost and reheat for nourish bowls. Then all that’s left to do when you’re in the mood for a nourish bowl is roast the sweet potatoes. And making the hot sauce can also be done in advance! So all you need to do to get dinner on the table is roast sweet potatoes and reheat black eyed peas? Count us in! We hope you LOVE these nourish bowls! They’re:SmokySpicyComfortingVeggie-packed& So Delicious! They’re an entrée special enough to serve to guests but also perfect for meal prep. Make the hot sauce and black eyed peas in advance, and your taste buds will be thanking you all week long. Bonus points? Each serving supplies 18 g protein, 20 g fiber, and so many vitamins and minerals (vitamins B2, B6, C, folate, iron, magnesium, potassium, zinc, calcium, and more!).
More Nourish Bowl Recipes
Sweet Potato Nourish Bowl (30 Minutes!) Butternut Squash Miso Brussels Sprouts Bowl Nourishing Curried Lentil & Sweet Potato Bowl Sweet Potato Chickpea Buddha Bowl
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
