Broccoli & Black Eye Pea Spiralized Veggie Skillet
Sometimes, well actually all the time I overbuy when it comes to vegetables. My love for fresh vegetables runs deep. I also adore black eye peas and I’m convinced they don’t get enough love. This one skillet meal is a great options for a meatless meals. You can also easily toss in a protein of your choice, I think a smoked sausage would be great here! Let me know what you think!
Prep Time: 5-10minutes
Cook time: 35 minutes
Servings: 4
Ingredients:
***NOTE: All vegetables should be spiralized on spaghetti blade setting **
- 6 Small Golden Potatoes Spiralized
- 2 Large Carrots Spiralized
- 1 Medium Onion Spiralized
- 1 Medium Head of Broccoli (about 2 cups of florets)
- 1 cup of Frozen Black Eye Peas
- 1 Cup of Vegetable or Chicken Broth
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Chili Powder
- Paprika
- Oil
Directions
Heat large skillet over medium heat.
Spiralize potatoes, carrots, and onion on spaghetti blade setting. If you don’t have a spaghetti blade, the thinnest noodle blade will work.
Add 2 tablespoons of oil to pan along with the potatoes. Sauté about 5 minutes stirring occasionally.
Once potatoes start to soften add one more tablespoon of oil to pan. Toss in carrots and onion to the pan. Season to taste with salt, pepper, garlic and onion, chili powder, and paprika. Sauté dish another 5-8 minutes stirring occasionally.
Top pan with broccoli florets in a single layer and lightly season with a little more salt, pepper, garlic and onion, chili powder, and paprika. Now stir to combine broccoli and cook stirring occasionally for another 5 minutes
Reduce heat to medium low. Add in broth starting with one cup. Stir to coat vegetables. And let simmer and reduce for about 3 minutes. There should be a little liquid left in the pan, if not add a splash or two of broth.
Now add in black eye peas and stir. Cook another 2-3 minutes and remove from heat and serve!
