I believe it would be a big miss not to prepare a Greek buddha bowl as part of my buddhabowlchallenge week. This one, has as a protein base (almost 13grs of protein) a Greek stable: the fabulously humble black eyed peas, which unfortunately in the Greek kitchen is only used in a handful of recipes and this is one of them. Black eyes peas are rich in polyphenols, a phytontruient with antioxidant properties. In this recipe I combined black eyed peas with diced oven roasted romano peppers, spring onions and courgettes, dressed with my favourite tarragon estragon sauce, which has spiced up my quarantine days as you might have noticed. I finally added a scoup of my homemade hummus that I had in the fridge, recipe here.
Ingredients (for one bowl)
-1/4 cup black eyed peas, soaked overnight to remove phytates which hinders digestion and absorption of nutrients
– 1 courgette, diced
– 3 pre cooked romano peppers, diced
– 3 spring onions, chopped
For the tarragon dressing:
- 3 tbs olive oil
- 2 tbs apple cider vinegar
- 1 garlic clove, minced
- 1 tbs dry tarragon
- Salt & pepper to taste
- Boil the black eyed peas and throw away the first water you used for the boiling (for the first 15 mins). Re Fill with hot water and boil again until cooked.
- Let the black eyed peas to cool and mix with the diced courgette, peppers and spring onions.
- Mix the dressing ingredients in a cup and pour over the salad.