Black Eyed Peas with Winter Squash Brown Rice
Warm, hearty, and bursting with earthy flavors, this Black Eyed Peas with Winter Squash Brown Rice recipe is the perfect one-pot meal to cozy up with on a chilly day. Nutty brown rice serves as the wholesome base for tender roasted winter squash and protein-packed black-eyed peas, all brought together with a fragrant blend of cumin, smoked paprika, and a touch of garlic. With caramelized squash adding a hint of natural sweetness and a savory vegetable broth tying everything together, this dish is as nutritious as it is satisfying. Ready in just an hour, it’s a fantastic vegan dinner option packed with fiber, plant-based protein, and seasonal ingredients. Top it off with a sprinkle of fresh parsley for a burst of color and flavor, and enjoy a comforting bowl that’s sure to impress both family and guests alike. Perfect for meal prep or a hearty weeknight dinner!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 teaspoon Salt
- 1.5 cups Black-eyed peas (cooked)
- 2 cups Winter squash (butternut or acorn), peeled and diced
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 medium Onion, diced
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Ground black pepper
- 1 cup Vegetable broth
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Rinse the brown rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water to a boil, add a pinch of salt, then stir in the rice. Reduce the heat to low, cover, and let it simmer for about 35-40 minutes until tender. Fluff with a fork and set aside.
While the rice is cooking, preheat your oven to 400°F (200°C). Toss the diced winter squash with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread evenly on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and slightly caramelized, flipping halfway through.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute, until fragrant.
Add the cumin powder, smoked paprika, and black pepper to the skillet. Stir to coat the onions evenly with the spices.
Pour in the vegetable broth and add the cooked black-eyed peas to the skillet. Simmer on low heat for 5-7 minutes until the flavors meld together.
Once the winter squash is roasted, gently fold it into the black-eyed pea mixture. Taste and adjust seasoning, adding more salt if needed.
To serve, scoop a portion of brown rice into a bowl or plate, and top with the black-eyed pea and squash mixture. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2986 mg | 130% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 29.1 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3284 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
