Roasted Sweet Potato, Black Eyed Peas, Corn & Brussel Sprout Salad

Some of my all-time favorite foods are here in this single meal: black eyed peas, brussel sprouts and corn. Served with starchy sweet potatoes and my favorite hickory bbq sauce, this meal takes under 30 minutes to make and pack tons of flavor and nutrition.

Black eyed peas and hatch chiles coarsely mashed with cumin and cayenne, served with roasted sweet potato and corn & brussel sprout salad.
 
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Corn & Brussel Sprout Salad
serves 2
1 tbl coconut oil
1/4 cup minced sweet onion
10 brussel sprouts, thinly sliced
1 cup fresh corn kernels
2 garlic cloves, minced
1/8 tsp red pepper flakes
salt & pepper
1/4 cup vegetable broth

Saute the onion and brussel sprouts in oil until the onions have softened, 5 minutes. Add the corn, garlic, red pepper flakes and season with salt and pepper, cook 5 more minutes.
Add the broth and cover, steam for 5 minutes until the sprouts are tender. Remove the lid and cook 3-4 more minutes to brown once all of the liquid has been absorbed.

Black Eyed Peas
1 tbl coconut oil
1/4 cup minced sweet onion
1 hatch chile (or poblano), seeded, minced
1 garlic clove, minced
1/2 tsp cumin
1/4 tsp cayenne
salt & pepper
1-15oz can black eyed peas, drained
1/4 cup vegetable broth

Sweat the onion and hatch chile in oil until soft and tender, 7 minutes. Add the garlic, cumin, cayenne and season with salt and pepper. Cook 2 more minutes to toast the garlic. Add the black eyed peas and broth and bring to a simmer. Cook for 10 minutes until the broth has been absorbed. Use a potato masher or fork to coarsely mash the beans.

Roasted Sweet Potato
1 extra large sweet potato, peeled, 1/4" slices
1 tbl extra virgin olive oil
1 tsp creole seasoning
salt and pepper
hickory barbecue sauce

Preheat the oven to 425.
Toss the potato slices with olive oil, creole seasoning and salt and pepper.
Roast on a lined baking sheet for 20 minutes until tender.
Serve with corn salad and black eyed peas and drizzle with your favorite barbecue sauce.