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  • Writer's pictureshazia faisal

Blackeyed beans with Roasted Vegetables Salad

Updated: Sep 8, 2023

Roasted veggies pair beautifully with black-eyed beans for a satisfying, flavorful, nutrient-packed, plant-based meal. It’s weeknight-friendly because you use canned black-eyed beans


For the Roasted Vegetables:

  • 2 cups of mixed vegetables (e.g., bell peppers, cherry tomatoes, zucchini, red onion), chopped

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 1 teaspoon dried herbs (such as thyme or rosemary), optiona

  • 1 tsp paprika powder

For the Black-Eyed Beans and Greens:

  • 2 cups cooked black-eyed beans (or canned, drained, and rinsed)

  • 1 cups fresh greens (e.g., spinach, kale, Swiss chard), chopped

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • Juice of 1 lemon

For the Tahini Dressing:

  • 1/4 cup tahini

  • 1 tablespoon freshly chopped dill

  • 2 tablespoons lemon juice

  • 2 tablespoons water

  • 1 clove garlic, minced

  • Salt and pepper to taste

Assembling the Bowls:

  • Divide the roasted vegetables, black-eyed beans, and greens evenly among four serving bowls.

  • Drizzle each bowl with the tahini dressing.

  • Garnish with fresh herbs, sesame seeds, or any additional toppings of your choice.

  • Serve your Black-Eyed Beans, Greens, and Roasted Veggie Bowls warm and enjoy!

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