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
Ingredients:
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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