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Golden West African Breakfast Bowl with Black-Eyed Peas

Golden West African Breakfast Bowl with Black-Eyed Peas A CIF Food Is Medicine lunch inspired by West African flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 400°F  C
Servings: 2
Estimated Cost: 12
Calories: 510
Best Season: All Seasons
Dietary: Gluten Free, Plant-Forward
Description
A CIF Food Is Medicine lunch inspired by West African flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine.
Ingredients:
  • 1 cup black-eyed peas
  • 1 cup millet
  • 1 cup sweet potato
  • 2 cups collard greens
  • 1 cup okra
  • ginger
  • garlic
  • paprika
  • 2 tablespoons ground flaxseed
  • black pepper to taste
Instructions
  1. 1
    Preheat oven to 400°F and line a sheet pan if desired,
    Combine ingredients with olive oil, herbs, spices, and citrus,
    Roast or bake until vegetables are tender and protein is cooked through,
    Serve warm with fresh herbs or lemon.
Keywords: golden west african breakfast bowl with black-eyed peas, west african, lunch, cancer prevention education, cruciferous vegetables, legume-rich, lower sodium, food is medicine, 1 cup sweet potato, 2 cups collard greens
Read it online: https://www.mcmh.us/recipe-maker/golden-west-african-breakfast-bowl-with-black-eyed-peas/