One Pan Roasted Okra, Black Eyed Peas and Tomatoes
 

One Pan Roasted Okra, Black Eyed Peas and Tomatoes

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This recipe can be cooked on one sheet pan and served by itself as a side dish or over quinoa or rice as an entrée.  
 

SERVING SIZE

serves 4-6

INGREDIENTS

2 (.5 pound) packages okra, cut tops off and halved lengthwise

1 cup cooked black eyed peas

6 cloves garlic garlic, finely minced

1 onion, finely chopped

1 box mini sweet mix peppers, julienned

2 tablespoons olive oil

1 (28-ounce) can whole peeled tomatoes, cut tomatoes in half

½ cup cherry tomatoes (optional)

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

1 medium orange, zested and juiced

1 cup rice or quinoa, cooked according to package instructions (optional)

 

INSTRUCTIONS

Preheat the oven to 400 degrees F.

Place the okra and black eyed peas on a rimmed baking sheet. Sprinkle the garlic, onions and mixed peppers over the top and drizzle with the oil.

In a medium bowl, pour in the canned tomatoes and cut them in half and add in the cherry tomatoes (if using). Mix them with the cumin and coriander. Pour evenly over the okra/bean mixture. Sprinkle with the salt and pepper.

Roast, stirring halfway through, until the edges of the okra begin to brown, 35 to 40 minutes total.
Meanwhile, cook the quinoa or rice as the package requires.

When the okra is done, pour over the orange juice and sprinkle with the orange zest and toss to coat.

Serve by itself or over rice.

  PRINT VERSION

vegetable plate

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