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Korean-Inspired Black-eyed Peas and Kale Bowl
FATFREE VEGAN KITCHEN17Ingredients
90Minutes
160Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 cups black eyed peas (dried, picked over and rinsed)
- 5 cups water
- 1 Tbsp. ginger root (chopped, or ginger paste)
- 1 Tbsp. chopped garlic
- 1/2 tsp. salt (optional)
- 2 Tbsp. water
- 2 tsp. ginger root (chopped)
- 2 cloves garlic (minced)
- 1 Tbsp. soy sauce (tamari, or coconut aminos)
- 1/4 tsp. red pepper flakes (Korean, gochugaru or red pepper flakes, to taste)
- 1 onion (small, chopped)
- 1/2 red bell pepper (chopped)
- 1 clove garlic cloves (minced)
- 16 oz. kale (stems removed and leaves chopped)
- 1/4 cup water
- 1 Tbsp. soy sauce (tamari, or coconut aminos)
- brown rice (to serve)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium550mg23% |
| Potassium440mg13% |
| Protein9g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber3g12% |
| Sugars1g |
| Vitamin A240% |
| Vitamin C180% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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