Step 1

BLACK EYED PEAS: If you haven’t already prepared a batch of Smoky Instant Pot Black Eyed Peas & Greens, do so at this time. It can be prepared up to 3-4 days in advance or (our preferred method) stored in the freezer and reheated for quick weeknight-friendly meals. If using frozen, transfer them to the fridge 24 hours before serving or defrost in warm water or the microwave.

Step 2

SWEET POTATOES: Preheat oven to 375 degrees F (190 C). Cut sweet potatoes in half lengthwise and transfer to a baking sheet. Drizzle with a little oil (if avoiding oil, omit and use parchment paper) and massage to coat. Place potatoes cut side down on the baking sheet. Bake for 25-35 minutes, or until caramelized on the edges and when you press on the top of the potatoes, they have a little give.

Step 3

HOT SAUCE: Prepare Zesty Mango Habanero Hot Sauce if not using store-bought (we recommend homemade for best flavor). It can be made up to 2 weeks in advance (or longer if stored in the freezer).

Step 4

If your Smoky Instant Pot Black Eyed Peas & Greens are in the refrigerator, reheat them at this time in a large pot over medium heat or in the microwave.

Step 5

To assemble nourish bowls, divide sweet potatoes and warmed black eyed peas between serving bowls and top with 1-2 Tbsp (15-30 ml) hot sauce per bowl.

Step 6

Best when fresh. Store leftover ingredients separately in the refrigerator up to 3-4 days. Black eyed peas and hot sauce are freezer friendly up to 1-2 months.