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Roasted Root Vegetable Stew

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 350
A hearty and flavorful stew combining roasted root vegetables with a savory tomato and bean sauce, perfect for cozy dinners.

Ingredients

Vegetables

  • 2-3 pounds root vegetables (potatoes, carrots, parsnips, beets, turnips, etc) (peeled and diced into 1 inch pieces)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne
  • 2 medium red onions (diced)
  • 4 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 1 teaspoon red chili flakes
  • 2 15 oz cans crushed or chopped tomatoes (fire-roasted if possible)
  • 1 15 oz can butter beans (drained and rinsed)
  • 2 cups kale (chopped into bite-sized pieces)
  • 2 tablespoons nutritional yeast or grated parmesan
  • 1 teaspoon salt
  • 2 teaspoons dried oregano

Instructions 

  • Preheat oven to 425°F/220°C. Toss vegetables with oil, salt, pepper, and cayenne; roast 30-35 minutes until crispy and tender.
  • Heat olive oil in a large pot over medium heat. Cook onions 5-7 minutes until softened.
  • Add garlic, tomato paste, and chili flakes; cook 1 minute. Stir in tomatoes and nutritional yeast; simmer 15 minutes.
  • Add kale and beans; cook 5 minutes until kale is wilted and beans are heated through.
  • Combine roasted vegetables with tomato mixture, add oregano, and season to taste. Serve hot.

Notes

Feel free to customize with your favorite root vegetables or greens.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: international
Keyword: Vegetables