# What You Need:
→ Grains
01 - 1 cup farro or wild rice, uncooked
02 - 2 cups water or vegetable broth
03 - 0.5 teaspoon salt
→ Black-Eyed Peas
04 - 1.5 cups cooked black-eyed peas or 1 15-ounce can, drained and rinsed
→ Roasted Vegetables
05 - 1 medium sweet potato, peeled and cubed
06 - 1 red bell pepper, diced
07 - 1 medium zucchini, sliced
08 - 1 red onion, cut into wedges
09 - 2 tablespoons olive oil
10 - 0.5 teaspoon smoked paprika
11 - 0.5 teaspoon ground cumin
12 - Salt and pepper to taste
→ Fresh Herbs and Toppings
13 - 0.25 cup fresh parsley or cilantro, chopped
14 - 0.25 cup crumbled feta cheese, optional for vegan variation
15 - 0.25 cup toasted pumpkin seeds or sunflower seeds
16 - Lemon wedges for serving
# How-To Steps:
01 - Set oven to 425°F and allow to reach temperature.
02 - In a medium saucepan, combine farro or wild rice with water or broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer according to package instructions, approximately 25 to 30 minutes for farro or 40 to 45 minutes for wild rice. Drain any excess liquid.
03 - While grains cook, toss sweet potato, bell pepper, zucchini, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Distribute evenly on a baking sheet.
04 - Place baking sheet in preheated oven and roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender and caramelized.
05 - In a small saucepan over medium heat or in a microwave, warm the cooked black-eyed peas until heated through.
06 - Divide cooked grains equally among four serving bowls. Layer black-eyed peas and roasted vegetables on top of each grain portion.
07 - Top each bowl with fresh herbs, feta cheese if desired, and toasted seeds. Serve with lemon wedges on the side.
