Spiced West African Breakfast Bowl with Black-Eyed Peas A CIF Food Is Medicine dinner 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.

CIF Approved

Spiced West African Breakfast Bowl with Black-Eyed Peas

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Author: Colin Vareene Cooking Method: Stovetop Cuisine: West African Courses: Dinner Recipe Keys: C Cancer Prevention Education C Cruciferous Vegetables F Food Is Medicine L Legume-Rich L Lower Sodium

Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 13 Calories: 460 Best Season: All Seasons Dietary:

D Dairy-Free V Vegan

Description

A CIF Food Is Medicine dinner inspired by West African flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 cup black-eyed peas
• 1 cup brown rice
• 1 cup sweet potato
• 2 cups collard greens
• 1 cup okra
• peanut powder
• tomato
• chili
• 1 tablespoon extra-virgin olive oil
• black pepper to taste

Instructions

1. Warm a skillet or saucepan over medium heat,
   Cook aromatics and vegetables until softened,
   Add protein, grains or beans, and spices,
   Simmer or sauté until cooked through and serve with herbs or citrus.

Keywords: spiced west african breakfast bowl with black-eyed peas, west african, dinner, cancer prevention education, cruciferous vegetables, legume-rich, lower sodium, food is medicine, 1 cup sweet potato, 2 cups collard greens

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