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Black-Eyed Fiesta Skillet

What you need: 

16 ounces Black Eyed Peas (canned or frozen bag)

2-5 ounces SOYrizo

8 ounces Salsa

8 ounces Orange Juice OR 4 ounces Water mixed with 4 ounces Orange Juice

1 large Sweet Potato

2-3 cloves Garlic, thinly sliced

1-2 rib(s) Celery, thinly sliced

9 (3 of each colour) Baby Bell Peppers , thinly sliced

8-16 ounces Fresh Spinach, chiffonade cut

1/2 Avocado (optional), diced

Celery Leaves (optional garnish)

What you do: 

1.) SIMMER the first four ingredients* in a saucepan on medium/medium-high heat, and while simmering, nuke the sweet potato in the microwave until cooked.

*If peas are frozen, prepare according to the package's instructions first.

2.) CUBE potato, then add it and the garlic to the pan.

3.) STIR, and let everything heat through until the liquid reduces to about 1/2-1/4 of the amount.

4.) SHUT OFF the heat, add vegetables, and mix well.

5.) LET STAND a little until the liquid is somewhat absorbed and thickened a bit.

6.) TOP each dish with the diced avocado and garnish with celery leaves, if desired.

NOTE: I'm the type who's poor at measuring ingredient-weight/volume and sometimes cooking time. Dishes come about as many -- I'm hungry and playing around in the kitchen with whatever is on-hand. The only general theme I seem to have for my quick, mid-week meals:

One part legume/beans

One part nutrient, complex carb-y stuff (e.g. quinoa, sweet potato, ETC.)

Two-to-three parts vegetables

The rest is customizable, free-game; play around as desired. I hope you enjoy!

Approx. Four 9-oz. Servings


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