Spiced Black-Eyed Pea & Roasted Squash Bowl with Lemon-Herb Tahini
This vibrant bowl features grilled butternut squash and spiced black-eyed peas, topped with a tangy lemon-herb tahini sauce. Perfect for a quick, satisfying meal with bold flavors and wholesome ingredients, ready in just 30 minutes.
- 2 cups cooked black-eyed peas (drained and rinsed if canned)
- 1.5 lbs butternut squash, peeled and sliced into 1/2-inch rounds
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 1.25 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 cup tahini
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp water
- 2 cups cooked brown rice or quinoa (for serving)
- 1 cup cherry tomatoes, halved (optional)
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Instructions
Preheat grill to medium-high heat (about 400°F). In a large bowl, toss butternut squash slices with 1.5 tbsp olive oil, 0.75 tsp salt, and half of the smoked paprika and cumin.
⏱️ 4 minutes 🌡️ 400°FPlace squash slices on the grill and cook for 4-5 minutes per side, until charred and tender. Remove and set aside.
⏱️ 10 minutes 🌡️ 400°FWhile squash grills, heat remaining olive oil in a skillet over medium heat. Add black-eyed peas, remaining paprika, cumin, garlic powder, salt, and black pepper. Cook, stirring, until fragrant and warmed through, about 4 minutes.
⏱️ 4 minutesIn a small bowl, whisk together tahini, lemon juice, chopped parsley, water, and a pinch of salt until smooth. Add extra water for desired consistency.
⏱️ 2 minutesTo serve, divide rice or quinoa among bowls. Top with grilled squash, spiced black-eyed peas, and cherry tomatoes. Drizzle generously with lemon-herb tahini sauce.
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Nutrition Information
Per serving. Values are approximate and may vary.
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