Black-eyed Peas, Greens and Roasted Veggie Bowls

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from Tiffany at eatathomecooks.com

Prep Time20 mins

Cook Time22 mins

Total Time42 mins

Servings: to 4

Calories: 348kcal

3-4 cups chopped vegetables carrots, beets, green beans, onions, eggplant, squash etc.
1½ tsp. salt-free seasoning blend OR a mix of seasonings from your pantry - rosemary, onion powder, garlic powder, thyme, pepper, basil, oregano etc.
1 cup quinoa
2 cups vegetable broth
4-5 cups chopped greens kale, chard, mustard, or turnip etc.
1 Tbs. balsamic vinegar
2 15 oz. cans black-eyed peas drained and rinsed

Spread the vegetables on a sheet pan and sprinkle with seasoning.
Roast in the oven at 400° for 20-25 minutes, until vegetables are tender.
Cook the quinoa in vegetable broth by boiling the broth in a saucepan and adding the quinoa.
Reduce the heat to simmer and cover loosely for 15 minutes, until the broth has been absorbed.
While the vegetables roast and quinoa cooks, heat a large skillet over medium heat.
Add the greens and a bit of water.
Cover and cook 15 minutes, stirring a few times during cooking.
The greens will wilt as they cook.
Add the balsamic vinegar when the greens are tender and wilted.
To serve, place quinoa in bowls, top with blackeyed peas (no need to heat them, as the other ingredients will warm the peas), greens and roasted vegetables.