Spicy Plant-Based Steak & Black-Eyed Pea Quinoa Bowl
Updated: 5 days ago
A hearty, spicy plant-based steak bowl with black-eyed peas, quinoa, roasted sweet potatoes, and eggplant, finished with fresh vegetables, creamy tzatziki, and hot sauce. A flavorful way to turn leftovers into a satisfying dinner.
We created this Spicy Plant-Based Steak & Black-Eyed Pea Quinoa Bowl to use up leftover roasted sweet potatoes and eggplant, and it turned into a satisfying, flavor-packed meal. Crispy plant-based steak, hearty black-eyed peas, and quinoa make the bowl filling, while fresh vegetables, creamy tzatziki, and hot sauce bring everything together.
It's an easy way to turn leftover vegetables into a fresh dinner with plenty of spice, texture, and bold flavor.
Variations
Change the plant-based protein: Use your favorite plant-based steak strips or another meatless protein you enjoy. Cook according to the package directions for the best texture.
Swap the grains: Use brown rice or farro instead of quinoa if that's what you have on hand.
Use different roasted vegetables: Roasted zucchini, bell peppers, or cauliflower work well alongside the sweet potatoes and eggplant.
Adjust the heat: Add extra hot sauce or red pepper flakes for more spice, or serve the hot sauce on the side for a milder bowl.
Make it dairy-free: Choose a dairy-free tzatziki or a lemon-garlic tahini sauce instead.
Key Ingredients and Why They Work
Plant-based steak: Adds a savory, hearty protein and a satisfying, crispy texture.
Black-eyed peas: Bring plant-based protein, fiber, and a creamy texture that balances the crispier ingredients.
Quinoa: Provides a fluffy, nutty base that helps make the bowl filling.
Roasted sweet potatoes: Add natural sweetness and caramelized edges that balance the spicy sauce.
Roasted eggplant: Adds a tender, savory element and makes good use of leftover roasted vegetables.
Fresh vegetables: Add color, crunch, and freshness to balance the warm ingredients.
Tzatziki and hot sauce: Creamy, tangy tzatziki cools the heat, while hot sauce brings the bold, spicy finish.
Spicy Plant-Based Steak & Black-Eyed Pea Quinoa Bowl Ingredients
For the Bowl
1 cup dry quinoa
2 cups leftover roasted sweet potatoes, chopped
1–2 cups leftover roasted eggplant, chopped
1 package plant-based steak, cut into bite-sized pieces
1 cup dried black-eyed peas, rinsed, sorted, and cooked in the Instant Pot until tender
½ small onion, diced
2 cloves garlic, minced
1 tablespoon avocado oil
1 cup cherry tomatoes, halved
1 cup cucumber, diced
¾–1 cup tzatziki
Your favorite hot sauce, to taste
Seasoning
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon black pepper
Salt, to taste
Optional: fresh cilantro or parsley for garnish
Optional: fresh lime juice
Make-ahead note: Cook the black-eyed peas in your Instant Pot before assembling the bowl. You can prepare them ahead of time and refrigerate them until you're ready to cook.
Spicy Plant-Based Steak & Black-Eyed Pea Quinoa Bowl Instructions
1. Cook the Black-Eyed Peas
Rinse and sort the dried black-eyed peas. Add them to the Instant Pot with enough water to cover them by about 1½ inches. No soaking is necessary.
Cook on High Pressure for 18 minutes, then allow the pressure to release naturally for 15 minutes before carefully releasing any remaining pressure.
Check that the peas are tender. If needed, pressure-cook for a few additional minutes. Drain and set aside.
2. Cook the Quinoa
While the black-eyed peas cook, prepare the quinoa according to the package directions. Fluff with a fork and set aside.
3. Crisp the Plant-Based Steak
Preheat your air fryer to 400°F. Toss the plant-based steak pieces with the avocado oil, paprika, garlic powder, cumin, and black pepper.
Air-fry for 8–10 minutes, shaking the basket halfway through, until browned and crispy around the edges. Follow the package directions if they recommend a different cooking time or temperature.
4. Sauté the Onion and Garlic
While the plant-based steak cooks, sauté the diced onion in a skillet over medium heat for 3–4 minutes, until softened. Add the minced garlic and cook for another 30–60 seconds.
Add the crispy plant-based steak to the skillet and toss gently to combine.
5. Warm the Roasted Vegetables
Add the leftover roasted sweet potatoes and eggplant to the skillet. Warm gently until heated through, taking care not to mash the vegetables. You can also warm them separately in the microwave.
6. Assemble the Bowls
Divide the cooked quinoa among four bowls. Add the cooked black-eyed peas, roasted sweet potatoes, eggplant, and plant-based steak mixture.
Top with the halved cherry tomatoes and diced cucumber. Add a generous spoonful of tzatziki and finish with your favorite hot sauce.
Garnish with fresh cilantro or parsley and a squeeze of fresh lime juice, if desired.
Serving Suggestions
Serve this spicy plant-based steak bowl warm, with extra tzatziki and hot sauce on the side so everyone can adjust the heat to their liking.
For extra freshness, add a squeeze of lime and a sprinkle of cilantro or parsley just before serving. If you're feeding a hungry family, warm pita bread or a simple side salad makes an easy accompaniment.
Sizzling Lime Tip
Cook the black-eyed peas ahead: Instant Pot cooking takes time, so prepare the peas in advance for an easier weeknight meal.
Get the steak crispy: Avoid overcrowding the air fryer basket. Cook in batches if needed.
Use leftover vegetables: The roasted sweet potatoes and eggplant are already cooked, so just warm them through to preserve their texture.
Adjust the heat: Start with a little hot sauce and add more at the table.
Add tzatziki at the end: Spoon it over each bowl just before serving for a cool, creamy contrast to the spicy steak.
Frequently Asked Questions
Can I use canned black-eyed peas instead of dried?
Yes. Drain and rinse canned black-eyed peas, then add them to the bowl during assembly. You can skip the Instant Pot step, making this recipe quicker to prepare.
Can I use different vegetables or plant-based protein?
Absolutely! Use leftover roasted vegetables such as carrots, zucchini, broccoli, or cauliflower. You can also substitute your favorite plant-based protein, cooking it according to the package directions.
Can I make this bowl ahead of time?
Yes. Cook the black-eyed peas and quinoa ahead, and refrigerate them separately from the roasted vegetables and plant-based steak. Assemble the bowls when you're ready to eat, adding the fresh vegetables, tzatziki, and hot sauce just before serving.
Storage and Reheating
Refrigerating: Store leftover quinoa, black-eyed peas, plant-based steak, and roasted vegetables in an airtight container in the refrigerator for 3–4 days. For the best texture, store the tzatziki, fresh cucumber, and cherry tomatoes separately.
Reheating: Warm the cooked bowl components in the microwave, stirring partway through, until heated thoroughly. You can also reheat them in a skillet over medium heat. If the plant-based steak softens, briefly crisp it in the air fryer according to the package directions.
Serving leftovers: Add fresh cucumber, cherry tomatoes, tzatziki, hot sauce, and a squeeze of lime after reheating.
Spicy Plant-Based Steak & Black-Eyed Pea Quinoa Bowl
A hearty, spicy bowl with crispy plant-based steak, black-eyed peas, quinoa, roasted sweet potatoes, eggplant, fresh vegetables, creamy tzatziki, and hot sauce.
Prep Time: 15 minutes
Cook Time: 35 minutes, plus Instant Pot time for the black-eyed peas
Total Time: Depends on the Instant Pot cycle and pressure release
Yield: 4 bowls
Ingredients
For the Bowl
1 cup dry quinoa
1 cup dried black-eyed peas, rinsed, sorted, and cooked in the Instant Pot until tender
2 cups leftover roasted sweet potatoes, chopped
1–2 cups leftover roasted eggplant, chopped
1 package plant-based steak, cut into bite-sized pieces
½ small onion, diced
2 cloves garlic, minced
1 tablespoon avocado oil
1 cup cherry tomatoes, halved
1 cup cucumber, diced
¾–1 cup tzatziki
Your favorite hot sauce, to taste
Seasoning
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon black pepper
Salt, to taste
Optional: fresh cilantro or parsley for garnish
Optional: fresh lime juice
Instructions
Cook the black-eyed peas. Rinse and sort the dried peas. Add them to the Instant Pot with enough water to cover by about 1½ inches. No soaking is necessary. Cook on High Pressure for 18 minutes, allow a 15-minute natural pressure release, then carefully release any remaining pressure. Check for tenderness, cook a few minutes longer if needed, and drain.
Cook the quinoa. Prepare according to package directions, fluff with a fork, and set aside.
Crisp the plant-based steak. Preheat the air fryer to 400°F. Toss the steak pieces with avocado oil, paprika, garlic powder, cumin, and black pepper. Air-fry for 8–10 minutes, shaking halfway through, until browned and crispy around the edges. Follow the package directions if they differ.
Sauté the onion and garlic. While the steak cooks, sauté the diced onion in a skillet over medium heat for 3–4 minutes. Add the minced garlic and cook for another 30–60 seconds. Add the cooked plant-based steak and toss gently.
Warm the roasted vegetables. Add the leftover roasted sweet potatoes and eggplant to the skillet and warm through without mashing them.
Assemble the bowls. Divide the quinoa among four bowls. Add the black-eyed peas, roasted vegetables, and plant-based steak mixture. Top with cherry tomatoes, cucumber, tzatziki, and hot sauce. Garnish with cilantro or parsley and fresh lime juice, if desired.
Storage
Refrigerate the cooked quinoa, black-eyed peas, plant-based steak, and roasted vegetables in an airtight container for 3–4 days. Store tzatziki and fresh vegetables separately. Reheat the cooked components thoroughly before serving, then add the fresh toppings.
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