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What you'll be getting:
Black Eyed Peas with Veggies and Wild Rice
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Per Serving:
1/2 c cooked black eyed peas
3/4 c cooked wild rice
135 g veggies (cauliflower, delicata squash, zucchini, carrots, cabbage, chard, kale- tossed with a little oil, salt, pepper and nutritional yeast)
2T mustard sauce (chickpeas, stone ground mustard, apple cider, nutritional yeast, lemon juice, salt and pepper)

Equipment needed: 1-2 sheet pans

Preheat your oven to 425.

Once your oven has reached 425, place the veggies on a sheet pan- if you have 3 or 4 servings you will want to use 2 sheet pans so the veggies can roast more evenly. Set a timer for 15 minutes.

While the beans are warming up with the veggies, warm the rice in the microwave. Once the rice is warm you can plate it up. Pull the veggies and beans from the oven once they are warm and plate them on top of the rice. Finish with drizzling the remaining sauce over the dish. From start to finish this dinner takes less than 20 minutes. Enjoy!

When the timer goes off, add the greens, beans, and 1/2 the sauce. Return to the oven for 3-5 minutes, long enough to let the greens soften and the beans to warm up.

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