Mushroom & Black-Eyed Pea Rice Bowl

This dish is all about bold flavors and nourishing ingredients. Black-eyed peas bring plant-based protein and fiber, while cremini and shiitake mushrooms add deep umami and immune-supporting benefits. Turmeric fights inflammation, and creamy coconut milk ties it all together for a rich, satisfying bite. Finished with fresh lemon zest for brightness, this bowl is comforting, energizing, and packed with goodness—perfect for any meal of the week!

Serves 4

Ingredients 

1 1/2 cups of cooked brown rice or packaged steamed rice

1 medium white onion, finely diced 

1 garlic clove, minced

1 tsp ground turmeric

3 cups of mushrooms, finely sliced (use cremini and shiitake mushrooms)

1 15 oz can of black-eyes peas

1 1/2 cup of coconut milk 

1 tsp garlic powder

1 tsp smoked paprika 

1 tsp cumin 

1 tsp onion powder

1 lemon, zested and juiced

olive olive

salt and pepper 

Directions 

1. Cook brown rice in a saucepan with water and a pinch of salt. Cover and simmer for 20 minutes, then turn off heat and let it steam in the residual heat.

2. In a medium pan, heat olive oil over medium-high heat. Cook onions for 10-12 minutes until softened and caramelized. Add garlic and turmeric, stirring until the onions are bright yellow.

3. Add the mushrooms and cook for 5-6 minutes until softened. Stir in beans and coconut milk, add all the spices, salt and pepper then simmer for another 5-6 minutes until thickened. 

4. Top with lemon zest and juice, and red chili flakes if desired.