Plantain and Black-Eyed Pea Bowl with Baked Tilapia

This bowl brings together three West African pantry staples — ripe plantain, black-eyed peas, and mild white fish — in a format that's closer to a build-your-own bowl than a traditional pot of stew. The plantain is baked rather than fried, which keeps things lighter without losing any of its natural sweetness.

Tilapia is a low-mercury fish that's easy to find and cooks quickly, and here it's baked until it flakes easily and is opaque all the way through — well past any question of undercooking. Paired with black-eyed peas, which bring folate and iron to the plate, this bowl is a genuinely well-rounded, high-protein option for pregnancy.

Finish with a squeeze of lime and a scatter of fresh herbs for a bright, satisfying dinner that doesn't feel heavy.