Black-eyed peas and sweet potatoes are frequent sidekicks to fried chicken and gravy-laden meats. This recipe, slightly adapted from one in Jocelyn Delk Adams’ “Everyday Grand” (Potter, $32.50), gives these two nutritional powerhouses top billing in a flavor-packed one-bowl meal. Each component can be prepared ahead and refrigerated separately, so you can quickly assemble it after you’ve worked up a hunger. Serves 4. RECIPE HERE – Susan Puckett
Sweet Potatoes:
1 large or 2 medium sweet potatoes, peeled and cubed (about 1 pound)
1 tablespoon extra-virgin olive oil
¾ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
Pinch of cayenne pepper
Black-Eyed Peas:
1 ½ to 2 cups cooked or canned, drained, and rinsed black-eyed peas
¼ cup chicken broth, vegetables broth, or water
2 garlic cloves,minced
2 teaspoons fresh lime juice
1 canned chipotle pepper in adobe sauce, finely chopped
1 teaspoon ground cumin
Kosher salt to taste
Curried Green Goddess Dressing:
1 cup plain full-fat Greek yogurt
1 cup mixed fresh herbs (cilantro leaves, basil leaves, fresh parsley)
2 garliccloves
1 tablespoon fresh lime juice
1 teaspoon hot Madras or regular curry powder
¾ teaspoon kosher salt
Pinch of cayenne pepper
For serving:
1 ½ cups cooked brown rice (or grain of choice)
¼ cup thinly sliced pickled red onions (see note)
2 avocados, peeled and sliced
Fresh cilantro leaves
- Roast the sweet potato: Preheat the oven to 400 degrees. In a medium bowl, toss together the sweet potato, olive oil, salt, cumin, paprika, and cayenne.
- Spread the mixture out on a large, rimmed baking sheet and roast for 20 minutes. Give the mixture a stir and roast 15 minutes longer, or until the potatoes are browned and tender.
- Meanwhile, prepare the black-eyed peas: In a medium saucepan, combine the black-eyed peas, stock or water, garlic, lime juice, chipotle, cumin, and salt and bring to a boil over medium heat. Reduce the heat to low and simmer until the flavors have melded, about 5 minutes. Remove from the heat, cover, and set aside.
- Make the dressing: In a blender or food processor, combine the yogurt, herbs, garlic, lime juice, curry powder, salt, and cayenne, and blend until smooth.
- To serve: Divide the grain of choice, peas, sweet potato, and avocado slices among 4 bowls. Top with onion slices, drizzle with dressing, and garnish with cilantro leaves.
- Leftover ingredients may be refrigerated separately in airtight containers for up to 5 days.
NOTE: To make quick-pickled onions: Thinly slice a red onion and place them in a bowl. Sprinkle with a tablespoon of sugar and a teaspoon of salt, then cover with ½ cup each apple cider vinegar and hot water. Stir to coat and let the onions marinate at least 30 minutes Serve immediately or refrigerate in a tightly sealed container for up to 2 weeks.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
