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Side dishes/ Vegan/ Vegetarian

Root Vegetables in a Medley of spices

Remember when you were young and your parents made you eat all your vegetables?

Well these days Momma would be so proud because, it’s no longer a chore to eat vegetables. My childhood memories were mostly peas and carrots… From a can! Maybe that’s why I couldn’t appreciate them much then? It’s not your fault Mom, you tried lol!

 

Now that I’m all grown up with kids of my own I have to be creative with my approach to preparing and cooking vegetables. I must admit it’s a lot of fun too! I live near a plethora of farms and just about any time I can roll up to a roadside farm stand and find all sorts of seasonal vegetables. This has aided greatly in my quest to make delicious vegetable dishes. When you think of vegans and vegetarians they must utilize creativity are it gets boring real quick. This vegetable recipe is far from boring!

 

The vegetables used in this dish is an eccentric bunch, more like a Motley Crew of vegetables. We have root vegetables  your sweet potatoes and carrots, with a mix of Allium vegetables, which are the leeks hailing from the onion and garlic family. And beautiful Bok Choy that comes from the same family as the cabbage a worthy Motley Crew I might add. Might I also add that this dish is incredibly easy! you will not spend a whole lot of time over the stove, perfect for those of us that are on the go.

 

 

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You will be enjoying this dish in a matter of 20 minutes Not to shabby! Prep your ingredients first for smooth sailing.

 

The Bok choy much like a cabbage compliments the flavor of the leeks by adding mildness to the earthy bite of the leeks and garlic.

The Sweet potatoes and carrots give it the texture with a hint of sweetness.

The spices combined with the subtle-ness of the oil seals the deal and the white wine vinegar elevates the vegetables from basic to bananas!

 

 

You can eat this alone or serve it over your favorite grain, I served mine over Farrow and it was wonderful. Or enjoy all by itself.

Root Vegetable Dem

Root Vegetable Dem

In this dish you will enjoy:
  • Heat
  • Texture
  • Sweetness
  • Nutrients and antioxidants
  • Simplicity
  • & Deliciousness

Now gather those ingredients and make this for dinner tonight to go along side of a main dish or if your vegan/vegetarian add it as your main course. The possibilities are endless my friends with this super easy and delightful meal. Vegetables are truly awesome!

Try this recipe, and don’t be shy to let us know how it turned out for you. Leave a comment below, and tag #bonitaapplecrumb if you take a picture on Instagram, we would love to see it! May your day be as bright as these vegetables!
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Root Vegetables Dem

Print Recipe
Serves: 4 Cooking Time: 20 mins

Ingredients

  • 1 Medium sweet potato peeled and cut diagonally or cubed.
  • 3 Carrots peeled and cut diagonally or cubed.
  • About 4 leaves of Bok choy from one bunch sliced.
  • 3 Stalks of leeks sliced.
  • 3 Tablespoons of water.
  • 1 Tablespoon of a light oil such as grapeseed.
  • 1 Tablespoon of white wine vinegar
  • 2 Cloves of garlic minced
  • Spices:
  • 1 teaspoon of alleppo pepper,( you can use crushed red pepper if you cannot find alleppo pepper.)
  • 1 teaspoon of grated orange peel can be found on spice aisle in grocery store.
  • 1/2 teaspoon of cinnamon.
  • 1/2 teaspoon of paprika.
  • 1 teaspoon of Sea Salt or Kosher salt (add more to taste if needed.)
  • 1/2 teaspoon *jerk seasoning optional, but recommended. ( can be found in most grocery stores)
  • *see notes

Instructions

1

Heat up a skillet or pan with a Tablespoon of grapeseed oil to medium high heat.

2

In a large bowl add carrots and sweet potatoes with all of your spices and toss around to coat.

3

Add your spice coated carrots and sweet potatoes to the pan and let it cook for 7 minutes stirring in between.

4

Now add your minced garlic, let it cook for 2 minutes.

5

Add your sliced leeks and Bok choy.

6

Stir to combine ingredients and add your 3 Tablespoons of water and 1 Tablespoon of white wine vinegar.

7

Lower heat, cover and let simmer for about 8 minutes more.

8

Serve as is or over any kind of grain you like!

Notes

*If you cannot find jerk seasoning you can combine allspice powder, garlic powder, onion powder and thyme about 1/4 teaspoon each and use it as a substitute.

 

 

 

 

 

 

Instagram

  • Saturday cooking never looked so delightful. I made a vibrant Israeli cous-cous salad full of fresh herbs 🌿. .
.

Whipped up some Korean potato mash OMG so good. Made some dill date nectar glazed carrots and bbq turkey meatballs. One of the best Saturday meals I’ve ever cooked. What’s cooking in the pot this weekend y’all? Or where’s the bbq!!?
  • It felt so good being back in the kitchen cooking a homemade gourmet-ish meal. I literally woke up and thought green enchilada chicken soup 🍲 And there ya have it. Simple ingredients and full of flavor. Follow my insta-story to see how it all came together.
  • Breaking the fast🥞
  • This isn’t about food, but all about my Cousin and her black excellence. Shes been a nurse over 15 years now! And she has climbed up every professional ladder in her field since. 🧪 .
.
. 🧪
Let’s give it up for Graduate 👩🏻‍🎓 Cum Laude, receiving her Masters of Science in nursing with a specialization in administration and management. All I heard in that was cha-ching bada bing!! 😂 @just_mi_is_fine you are one of the most caring individuals I know God bless this journey Boss!! #blackgirlmagic #nursing #boss #buisness #medical #blackexcellence #blackwoman
  • A little natural light makes everything better! 🐰 Bunny Fruit Platter🍓
  • Every now and then you gotta serve em life with no parole. 👮🏿‍♀️
  • Vegan 🌱 Curry-Pad Thai. Bright, colorful, flavorful and beautiful! The base sauce is a Thai coconut curry and I finished it off with a spicy peanut sauce. Y’all! So good 😊. The veggies I used were cauliflower, carrots, onions, garlic, scallions and peas. 🌱
  • I tried peeling this pineapple 🍍 with my fingers like a girl I saw on a video 🤦🏽‍♀️ first: She either had a riper pineapple, or some strong fingers, cause it was not peeling apart like that for me. Lastly, that method must only apply to people stranded on an island she made it look too easy. Last lastly, my son asked if I ate this pineapple like that with a confused look 😂 He thought I was a savage for a minute. But it did make a cute little heart 💛
  • Definitely in the category of vegan snack food. 🌱 Tostones with my favorite Guacamole 🥑 Plant based drip. Happy Mardi Gras New Orleans💛💚💜

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Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

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