Looking for another way to enjoy our fan-favorite Smoky Instant Pot Black Eyed Peas? Or have a batch in your freezer and want to take them to a whole new level? Then this nourish bowl is just what you need!
Roasted sweet potatoes pair beautifully with smoky black eyed peas and mango habanero hot sauce for an incredibly satisfying, flavorful, nutrient-packed, plant-based, and gluten-free entrée. It’s perfect for meal prep and is weeknight-friendly when you already have a batch of black eyed peas on hand. Let us show you how it’s done!
This recipe begins with making a batch of our Smoky Black Eyed Peas & Greens. With an Instant Pot they’re ready in about 45 minutes, but we have a shortcut for getting nourish bowls to the table even faster: freezing!
We like to freeze the cooked black eyed peas & greens in glass jars (like leftover nut butter jars), then defrost and reheat for nourish bowls.
Then all that’s left to do when you’re in the mood for a nourish bowl is roast the sweet potatoes.
And making the hot sauce can also be done in advance! So all you need to do to get dinner on the table is roast sweet potatoes and reheat black eyed peas? Count us in!
We hope you LOVE these nourish bowls! They’re:
Smoky
Spicy
Comforting
Veggie-packed
& So Delicious!
They’re an entrée special enough to serve to guests but also perfect for meal prep. Make the hot sauce and black eyed peas in advance, and your taste buds will be thanking you all week long.
Bonus points? Each serving supplies 18 g protein, 20 g fiber, and so many vitamins and minerals (vitamins B2, B6, C, folate, iron, magnesium, potassium, zinc, calcium, and more!).
More Nourish Bowl Recipes
- Sweet Potato Nourish Bowl (30 Minutes!)
- Butternut Squash Miso Brussels Sprouts Bowl
- Nourishing Curried Lentil & Sweet Potato Bowl
- Sweet Potato Chickpea Buddha Bowl
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Spicy Black Eyed Pea Nourish Bowls
Ingredients
- 1 batch Smoky Instant Pot Black Eyed Peas & Greens
- 4 medium (~2/3 lb each) sweet potatoes, halved lengthwise
- 1-2 tsp olive or avocado oil (omit if oil-free)
- 4-8 Tbsp Zesty Mango Habanero Hot Sauce (or sub store-bought)
Instructions
- BLACK EYED PEAS: If you haven’t already prepared a batch of Smoky Instant Pot Black Eyed Peas & Greens, do so at this time. It can be prepared up to 3-4 days in advance or (our preferred method) stored in the freezer and reheated for quick weeknight-friendly meals. If using frozen, transfer them to the fridge 24 hours before serving or defrost in warm water or the microwave.
- SWEET POTATOES: Preheat oven to 375 degrees F (190 C). Cut sweet potatoes in half lengthwise and transfer to a baking sheet. Drizzle with a little oil (if avoiding oil, omit and use parchment paper) and massage to coat. Place potatoes cut side down on the baking sheet. Bake for 25-35 minutes, or until caramelized on the edges and when you press on the top of the potatoes, they have a little give.
- HOT SAUCE: Prepare Zesty Mango Habanero Hot Sauce if not using store-bought (we recommend homemade for best flavor). It can be made up to 2 weeks in advance (or longer if stored in the freezer).
- If your Smoky Instant Pot Black Eyed Peas & Greens are in the refrigerator, reheat them at this time in a large pot over medium heat or in the microwave.
- To assemble nourish bowls, divide sweet potatoes and warmed black eyed peas between serving bowls and top with 1-2 Tbsp (15-30 ml) hot sauce per bowl.
- Best when fresh. Store leftover ingredients separately in the refrigerator up to 3-4 days. Black eyed peas and hot sauce are freezer friendly up to 1-2 months.
Video
Notes
*Nutrition information is a rough estimate calculated with the lesser amount of hot sauce.
JoAnn says
Made this yesterday. Cooked the Rancho Gordo black eyed peas with a leftover ham bone. So not vegan :( but after that followed the recipe! The habanero sauce – fantastic! And the sweet potatoes. Perfect. Great combo! Will definitely make again, even without the ham bone :)
We’re so glad you enjoyed it, JoAnn! Thank you for sharing! xo
Rachel D says
Sooo good!! Next time I would add less salt but this will be a recipe we make frequently in our home!
We’re so glad you enjoyed them, Rachel. Thanks so much for the lovely review! xo
Hadley says
Any less spicy sauce suggestions for this? It sounds so good and I love both sweet potatoes and black eyed peas…but my spice tolerance is definitely not habanero friendly!
Hi Hadley, we think you could maybe leave out the habanero in the hot sauce for a tangy-sweet mango sauce. Hope that helps!
Andrea says
I made this in the my slow cooker. Both my husband and I loved it! I sautéed the onion, garlic, and bell pepper in a pan and then dumped everything into the slow cooker on high for 4 hours. I also used a store bought habanero hot sauce just to simplify things. I’m looking forward to left overs tomorrow.
Nice! Thanks so much for the lovely review and for sharing your modifications, Andrea. So glad you both enjoyed!
Coby says
Wowza, this is delicious! I had a lonely can of black-eyed peas in my pantry, waiting to be used, and this recipe fit the bill! The greens are the perfect blend of smoky and spicy, which goes so well with the sweet potato. I forgot to get ingredients for the mango-habanero sauce, but I had a bottle of sriracha, which went nicely with the flavors of the dish. I had a piece of your vegan cornbread on the side. Great recipe!
We’re so glad you enjoyed the flavor combo, Coby! Love the addition of cornbread too. Thank you for sharing!
Sarah says
Wow, this is amazing! The smoky stew pairs so nicely with the heat of the salsa. This will go in our regular rotation, and I’ll be putting this salsa on everything!
We’re so glad you like it, Sarah! Thank you for the lovely review! xo
Kim says
I made this for friends over the weekend and we all loved it so much! :) Super flavorful and filling. We made the smoky black-eyed peas & greens the day before, so it was pretty quick to roast the sweet potatoes and make the hot sauce while they were cooking. We were pleasantly surprised the sweet potatoes cooked in 30 minutes too. I will definitely be making this again, especially when you can make a big batch of the peas for leftovers all week!
Awesome! Love to hear this. Thanks so much for the lovely review, Kim!
Megan Mc says
This was so incredibly delicious. I also love this quick and easy way of cooking sweet potatoes. I didn’t use liquid smoke in the black eyed peas, but the smoked paprika gave it plenty of smoky flavor for my taste. I was determined not to overcook the black eyed peas since I always seem to turn them to mush, so I only did 15 minutes in the instant pot plus 15 minutes of natural release, and that worked well. As soon as I took the first bite, I knew I would be adding this to my regular rotation, and then my partner affirmed that by saying he would gladly eat this every day.
Woohoo! Love to hear this. Thanks so much for the lovely review, Megan!
Jennifer Masdea says
This looks delicious! How should the recipe be modified for a slow cooker?
Hi Jennifer, the Black Eyed Peas & Greens could be made in a slow cooker. We’d suggest sautéing the onion, garlic, bell pepper, then adding it everything to the slow cooker and cooking on low for 6-8 hours or on high for 3-4 hours. Let us know how it goes!
Tari says
Absolutely delicious. I made this for dinner tonight and we all loved it. I didn’t have habanero but did have a couple poblano peppers for the sauce. It was still scrumptious. I roasted the extra peppers along with the sweet potatoes and served them on the bowls alongside the potatoes with rice as the base.
Dana, you rock.
Aw, thank you so much for your kind words and lovely review, Tari! We’re so glad you enjoyed it! xo