Cooking With Sensei Vegetable Jambalya

Today on Cooking with Sensei, we’re going vegetarian style with a veggie jambalaya! This dish is filling and packed with great carbohydrates, protein and more. It’s gonna knock your socks off!

Cooking With Sensei – Vegetable Jambalaya


  • 1 1/2 cups of peeled and diced eggplant
  • 2 tablespoons olive oil
  • 2 1/2 teaspoons of paprika
  • pinch of freshly cracked pepper
  • 1/4 teaspoon of salt-free Mrs. Dash
  • Pinch of cayenne pepper
  • 1/4 teaspoon ground sage
  • 1/2 cup of diced onions
  • 1/2 cup of diced celery
  • 1 tablespoon of olive oil
  • 1 cup of diced zucchini
  • 1/2 cups of diced tomatoes
  • 3/4 cup sliced bell peppers
  • 1 clove of minced fresh garlic
  • 1/2 cup of cooked & rinsed black beans
  • 1 cup low sodium vegetable stock
  • 1/4 teaspoon of paprika
  • Another pinch of cayenne pepper
  • 1/4 teaspoon of ground thyme
  • 1/4 teaspoon of salt
  • Pinch of saffron
  • 2 cups of cooked brown rice
  • 3 cups of black eyed peas boiled and drained


  1. Preheat oven 350, then lightly coat baking sheet with a small amount of olive oil.
  2. Dice up the eggplant into cubes.
  3. In a large bowl combine eggplant, olive oil, paprika, cracked pepper, sage, Mrs. Dash seasoning, cayenne pepper and ground sage. Mix well.
  4. Spread the seasoned eggplant mixture evenly over the baking sheet and roast about 20 minutes. Remove from oven and cool.
  5. Dice up onions, celery, zucchini, tomatoes, bell pepper and mince the garlic. 
  6. In a large pan, sauté the onions and celery until translucent in olive oil. Then add zucchini, tomatoes, bell pepper, garlic and simmer for about 10 minutes.
  7. Now stir in beans, vegetable stock and paprika, cayenne, thyme, salt, saffron, and simmer for an additional 10 minutes.
  8. Lastly, stir in eggplant mixture and rice into sautéed vegetables.
  9. It’s time to serve it up 3/4 cup of mixture in a soup bowl with half a cup of warm black eyed peas. Boom! A healthy, delicious meal, enjoy!

Add legumes to your meal for an excellent source of plant-based protein!

One cup of black eyed peas contains approximately 14 grams of protein! Chickpeas, lentils, peas, kidney beans and black beans are other great options for plant-based protein.

Check out the full video for my trick to dicing onions and tomatoes easily!

It’s super easy and if I can do it, anyone can do it!

Motivational Quote

You’ll never change your life until you change something you do daily. The secret of your success is found in your daily routine.


Check me out on on IG at @tsmmaglendale  | @chris_iavarone and make sure to tag your healthy meal photos with #My90Day

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