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Fresh Black Eyed Peas Nourish Bowl with Chipotle-Lime Yogurt Dressing

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A vibrant and healthy nourish bowl featuring tender black eyed peas, crisp veggies, and a smoky, tangy chipotle-lime yogurt dressing. Perfect for quick meals, meal prep, and crowd-pleasing lunches.

Ingredients

Scale
  • 1 cup dried fresh black eyed peas or 2 cups cooked (canned works in a pinch)
  • 1 cup cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 small red bell pepper, finely chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 ripe avocado, sliced (optional)
  • 1/2 cup Greek yogurt (full-fat recommended, low-fat works too)
  • 1 small chipotle pepper in adobo sauce, minced
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. If using dried black eyed peas, soak 1 cup overnight in cold water. Drain, then place in a medium pot with 3 cups water. Bring to a boil, reduce heat, and simmer for 45-60 minutes until tender but not mushy. Drain and let cool. If using canned peas, rinse thoroughly and skip soaking and cooking.
  2. Cook 1 cup quinoa or brown rice according to package instructions. Quinoa takes about 15 minutes; brown rice about 40 minutes. Set aside to cool slightly.
  3. While peas and grains cook, halve cherry tomatoes, dice cucumber and red bell pepper, finely chop red onion and cilantro. Keep avocado aside to slice just before serving to avoid browning.
  4. In a blender or bowl, combine Greek yogurt, minced chipotle pepper, lime juice, garlic, olive oil, salt, and pepper. Blend or whisk until creamy and well blended. Adjust seasonings to taste.
  5. In a large bowl, mix cooked black eyed peas, quinoa or rice, and chopped veggies. Pour chipotle-lime yogurt dressing over the top and toss gently to combine. Add sliced avocado just before serving.
  6. Taste and add extra salt, lime juice, or chopped cilantro if needed. Serve chilled or at room temperature. Enjoy immediately or refrigerate for up to 2 days.

Notes

If dressing thickens after chilling, stir in a teaspoon of water or lime juice to loosen. Avoid overcooking black eyed peas to prevent mushiness. Slice avocado just before serving to prevent browning. Canned peas can be used as a shortcut but rinse well to reduce sodium. For vegan version, substitute Greek yogurt with coconut or almond yogurt.

Nutrition

Keywords: black eyed peas, nourish bowl, chipotle-lime yogurt dressing, healthy lunch, vegan option, gluten-free, meal prep

Find it online: https://avabowls.com/fresh-black-eyed-peas-nourish-bowl-recipe-easy-healthy-chipotle-lime-yogurt-dressing/