Hoppin’ John Bowl

Black-eyed peas

Brown ricehoppin john edited

Kale, stems removed, cut into ribbons, and steamed

Sweet potato, peeled, diced and cooked

Frozen red, green, and yellow pepper strips, diced and steamed

Cayenne pepper hot sauce (like Frank’s Red Hot)

Optional: canned fire-roasted tomatoes or a tomato green chili mix (like Ro*Tel)

This bowl comes together quickly if you use cook the black-eyed peas and rice in advance.  One option to cook the sweet potato faster is to peel it, then microwave it for 2 to 5 minutes depending on the size.  Once the sweet potato is cool enough to handle, dice it.  Remove the stems from the kale and chiffonade it (roll it together and slice into ribbons).  Dice the peppers.  Combine the kale, sweet potato, and peppers in the steamer and steam for 10 to 15 minutes, depending on the number of servings.  Reheat the black-eyed peas and brown rice.  Mix everything together and serve with hot sauce to taste!