Black Eyed Pea Grain Bowl with Spicy Tangerine Dressing
Prep Time
5mins
Cook Time
10mins
Total Time
15mins
Enjoy this hearty, healthy whole grain bowl featuring Black Eyed Peas -- perfect for good luck eaten on New Year's Day -- or any time of the week!
Course:
Breakfast, Main Dish
Cuisine:
American, Southern
Servings: 2servings
Ingredients
For bowl
2cups cooked rice, quinoa, bulger, freekah, wheat berry or other whole grain of choiceconsider a mixture of whole grains!
115-ounce canblack eyed peasdrained and rinsed
6 ouncesbaby brussels sproutscut in half
2cupsbaby spinach leaves
1 tablespoonolive oil
2largeeggs
For dressing
1smallseedless tangerinelike a Cutie or Halo
2teaspoonsfresh ginger juice or 1 teaspoon ginger past
1tablespoonolive oil
2teaspoonswhite wine vinegar
1teaspoonSriracha sauce
1tablespoonfat-free greek yogurt
1/4teaspoonsalt
1/4teaspoonground white pepper
1tablespoonroasted pepita seeds
Instructions
Dressing:
Zest tangerine to get 1 tablespoon of zest, set aside. Peel and segment tangerine and add to blender. Add ginger juice.
Add all other dressing ingredients and blend for about 1 minute, or until smooth. Stir in zest and set in refrigerator until serving time.
Grain Bowl:
Add olive oil in skillet and place brussels sprouts in cut side down and cook over medium heat until beginning to soften and brown. Add spinach to skillet and wilt over medium heat for about 1 minute. Transfer and divide vegetables among two bowls.
Add eggs to same skillet and cook sunny side up, for several minutes or until desired yolk doneness. Set aside.
In microwave, warm beans and cooked rice. Divide among two bowls with vegetables.
Top each bowl with one cooked egg and drizzle with dressing. Optional: sprinkle with pepita seeds.