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Nourishing Hoppin John Bowl Recipe with Easy Peanut-Ginger Sauce

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A hearty and vibrant Southern-inspired bowl featuring black-eyed peas and brown rice, topped with a creamy, tangy peanut-ginger sauce. This plant-based, protein-packed meal is perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 1 cup dried black-eyed peas or 2 cans (15 oz each), drained and rinsed
  • 1 cup uncooked brown rice
  • 3 cups vegetable broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium bell pepper (red or green), diced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 1/4 cup natural peanut butter (creamy or chunky)
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup or honey
  • 2 to 3 tablespoons water
  • Pinch of red pepper flakes (optional)

Instructions

  1. If using dried black-eyed peas, rinse 1 cup under cold water and soak overnight or for at least 6 hours. Drain, then place in a medium saucepan with 3 cups of water. Bring to a boil, reduce heat, and simmer uncovered for 45-60 minutes until tender but not mushy. If using canned, drain and rinse, then skip to step 3.
  2. Rinse 1 cup of brown rice under cold water. In a medium pot, combine rice with 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes until rice is tender and liquid absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Stir in minced garlic and diced bell pepper, cooking another 3 minutes until softened and fragrant.
  4. Stir in 1 teaspoon smoked paprika and 1/2 teaspoon cumin, coating the veggies. Add the cooked or canned black-eyed peas to the skillet. Stir gently and cook together for 5 minutes to blend flavors. Season with salt and pepper to taste.
  5. In a small bowl, whisk together 1/4 cup natural peanut butter, 1 tablespoon grated fresh ginger, 2 tablespoons lime juice, 2 tablespoons soy sauce, 1 tablespoon maple syrup, and 2 tablespoons water. Add more water if needed for a pourable consistency. Taste and adjust seasoning, adding a pinch of red pepper flakes if desired.
  6. Spoon a bed of brown rice into each bowl. Top with the warm black-eyed pea mixture. Drizzle generously with the peanut-ginger sauce. Garnish with chopped parsley or cilantro.
  7. Serve warm or at room temperature. If prepping ahead, keep sauce separate and add just before serving.

Notes

If the peanut-ginger sauce thickens after resting, stir in a splash of water before drizzling. For extra texture, sprinkle with chopped roasted peanuts or sesame seeds. When reheating black-eyed peas, add a splash of broth if dry. Use tamari instead of soy sauce for gluten-free. Natural peanut butter without added sugar or hydrogenated oils is recommended. Keep sauce separate if prepping ahead to maintain freshness.

Nutrition

Keywords: Hoppin John, black-eyed peas, peanut-ginger sauce, plant-based, vegan, gluten-free, Southern recipe, healthy bowl, meal prep

Find it online: https://blairrecipes.com/nourishing-hoppin-john-bowl-recipe-with-easy-peanut-ginger-sauce/