Do It Cheaper: Sweet Potato & Beetroot Medley

Do you ever feel like you just need tons of veggies, but you’re not in the mood for buttered broccoli? That’s me all the time. I’ve gotten bored with the same old plain salt and peppered vegetables. Every since I’ve switched to attempting to eat fresh food more, I’ve been challenging myself to find creative ways of cooking a colorful meal. Today I threw some of my favorite veggies into one dish—sweet potatoes, carrots, plantains, and beets—and it was excellent!

I have discovered the deliciousness that is beets. It’s funny, I never grew up with them and always avoided them because they were purple. I don’t have anything against purple, but my mind made the decision long ago that purple wasn’t the color of vegetables. Oh, what a fool I was wasting all those years beet-less. My amazing best friend gave me a vegan cookbook last year and I found a recipe for beets. I mix together some homemade Ras el Hanout seasoning and sprinkle it on my roasted beets. Now, I’m obsessed with them. Seriously, I’ve had to consciously make the decision not to cook them too much or I’ll get sick of them.

As a broke twentysomething, with a cap on the bank account, I try really hard to be creative when it comes to making meals. My goal is always to eat fresh and on a budget. If I can keep our cost low and feel like I’ve gained all my vitamins and minerals in one day, I’ve had success. This week, here’s a little veggie medley recipe from me to you. Enjoy!

Sweet Potato & Beetroot Medley
1 cup quinoa (whatever kind you have in your cupboards)
1 sweet potato, cut up into 1-inch squares
2 beetroots, cut up into 1/2-inch squares
3 carrots, sliced
1 head broccoli
1 plantain, sliced
1 tbsp broth seasoning
1/2 tsp Ras el Hanout
Juice from 1/2 a lemon
Olive Oil

  1. Boil 2 cups of water. Add quinoa and a broth flavoring. Bring to a boil, then cover and turn it down to medium. Be sure to frequently stir so the quinoa doesn’t stick to the pan.
  2. On a baking tray, scatter the carrots and sweet potato cubes. Drizzle olive oil and sprinkle salt on the veggies. Bake at 350 degrees for 10 minutes or until the veggies are soft on the inside.
  3. Steam beetroots. Once they’re soft, toss them on a baking sheet and drizzle with olive oil. Mix the beets with Ras el Hanout seasoning and lemon juice. Bake in the oven for 5-10 minutes.
  4. In a skillet, fry the plantain slices until they are browned on both sides.
  5. Steam broccoli.
  6. Once the quinoa has fully cooked, scoop a couple spoonfuls on each plate. Add the carrots, sweet potatoes, broccoli and plantain slices. Top it off with the beetroots, then serve!

Leave a Reply

Your email address will not be published. Required fields are marked *