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!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the cumin powder, smoked paprika, and black pepper to the skillet. Stir to coat the onions evenly with the spices.

Step 5

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.

Step 6

Once the winter squash is roasted, gently fold it into the black-eyed pea mixture. Taste and adjust seasoning, adding more salt if needed.

Step 7

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

Serving size	(1829.2g)

Amount per serving	% Daily Value*
Calories	1229.9

Total Fat 34.6g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 2986.4mg	0%
Total Carbohydrate 199.3g	0%
Dietary Fiber 31.9g	0%
Total Sugars 29.1g
Protein 40.7g	0%

Vitamin D 0IU	0%
Calcium 409.1mg	0%
Iron 13.8mg	0%
Potassium 3283.5mg	0%

*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.

Source of Calories

Fat: 24.5%

Protein: 12.8%

Carbs: 62.7%