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Turmeric West African Noodle Bowl with Black-Eyed Peas

Turmeric West African Noodle Bowl with Black-Eyed Peas A CIF Food Is Medicine breakfast inspired by West African flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep. 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 20 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 400°F  C
Servings: 4
Estimated Cost: 10
Calories: 310
Best Season: All Seasons
Dietary: Dairy-Free, Vegetarian
Description
A CIF Food Is Medicine breakfast inspired by West African flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep.
Ingredients:
  • 1 cup black-eyed peas
  • 1 cup millet
  • 1 cup carrots
  • 2 cups collard greens
  • 1 cup sweet potato
  • ginger
  • garlic
  • paprika
  • 1/4 cup walnuts
  • 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: turmeric west african noodle bowl with black-eyed peas, west african, breakfast, diabetes-friendly, plant-forward, high protein, high fiber, meal prep, 1 cup carrots, 2 cups collard greens
Read it online: https://www.mcmh.us/recipe-maker/turmeric-west-african-noodle-bowl-with-black-eyed-peas/