Black-Eyed Peas and Tuna Rice Bowl

Ingredients:

• 1 cup cooked black-eyed peas (canned or freshly cooked, drained and rinsed)
• 1 cup rice (white, brown, or jasmine), cooked
• 1 can (5 oz) tuna in water, drained
• 1 cup cabbage, thinly sliced
• 2 medium carrots, peeled and julienned or thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• 1 tablespoon lemon juice or apple cider vinegar
• 1 teaspoon smoked paprika (optional, for extra flavor)
• Salt and pepper to taste
• Fresh parsley or green onions, chopped (optional, for garnish)

Instructions:

1. Cook the Rice: Prepare the rice according to package instructions. Set aside once cooked.

2. Prepare the Vegetables: Thinly slice the cabbage and julienne or thinly slice the carrots.

3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.

4. Cook the Carrots and Cabbage: Add the carrots and cabbage to the skillet. Stir-fry for about 5-6 minutes until the vegetables are tender but still crisp.

5. Combine Black-Eyed Peas and Tuna: Add the cooked black-eyed peas and drained tuna to the skillet with the vegetables. Stir gently to combine.

6. Season the Mixture: Drizzle the soy sauce, lemon juice, and smoked paprika over the mixture. Stir well to coat everything evenly. Season with salt and pepper to taste.

7. Combine with Rice: Add the cooked rice to the skillet and mix everything together, cooking for an additional 2-3 minutes until heated through and flavors are well combined.

8. Garnish and Serve: Remove from heat, garnish with chopped parsley or green onions if desired, and serve hot.

This hearty and healthy bowl is perfect as a complete meal, offering a good mix of protein, vegetables, and grains.