This beetroot and almond stew from our friends at the Daily Bread Co-Operative is a delicious, gut-friendly dish. Beetroot is a great root vegetable to add to dishes and is more versatile than some think.
When preparing, try to limit the mess and peel under a running tap in the sink. Don’t always cook it, as you can grate it over salads and into sandwiches and wraps. It’s deliciously sweet and crunchy raw!
For the stew:
1 tbsp coconut oil
1 red onion, halved and sliced
3 medium beetroots, peeled and cut in to cubes
2 medium carrots, peeled, halved and cut in to slices
1 tsp cumin
300ml vegetable stock
6-7 Brussel top leaves or 2 cups greens, shredded
1 tin cooked chickpeas
1 tsp fresh root ginger, grated
1 tsp ground coriander
1 tbsp pumpkin seeds
Amaranth, quinoa, rice or wholewheat couscous to serve
Almond Topping:
1 tbsp coconut oil
2 tbsp rolled oats (use gluten-free if needed)
2 tbsp flaked almonds
½ tsp garlic salt
This beetroot and almond stew from our friends at the Daily Bread Co-Operative is a delicious, gut-friendly dish. Beetroot is a great root vegetable to add to dishes and is more versatile than some think.
When preparing, try to limit the mess and peel under a running tap in the sink. Don’t always cook it, as you can grate it over salads and into sandwiches and wraps. It’s deliciously sweet and crunchy raw!
If you want some more warming and easy vegan meals, check out our one-pot recipes.
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