Popeye's Pick-Me-Up

This vegetarian bowl stacks steamed spinach, okra, and red pepper over brown rice, then blankets everything in a smooth split pea sauce spiked with tarragon and soy sauce. It’s a plant-based dinner that actually fills you up, thanks to the combination of brown rice and protein-rich split peas.

The split pea sauce is where this recipe gets clever. Cooked split peas blended with oil, soy sauce, tarragon, and a bit of water become a creamy, savory pour that ties the whole bowl together. Tarragon is an unexpected choice with split peas, but it adds a subtle anise note that brightens what could otherwise taste flat.

Steam the vegetables just until tender, about 7 minutes. You want the okra soft enough to lose its raw snap but still holding its shape, and the spinach barely wilted.

Kitchen Tips

• Blend the split pea sauce until completely smooth. Any lumps and it looks like baby food instead of a proper sauce. Add water gradually to hit a pourable consistency.
• Use pre-cooked split peas. Canned lentils work in a pinch if you can’t find cooked split peas, though the texture will differ slightly.
• Warm the sauce separately before pouring over the vegetables. Cold sauce on hot vegetables drops the temperature of the whole dish.

Variations

• Swap tarragon for fresh basil or cilantro for a completely different flavor direction.
• Add a squeeze of lemon juice to the split pea sauce for brightness.
• Toss in steamed broccoli or kale alongside the spinach for extra greens.