Ethiopian Beets & Potatoes Vegan Recipe

Chop the onion into big pieces.

Peel the beets, cut off the tops and bottoms, and chop them into bite-sized pieces.

Peel the potatoes and chop them into bite-sized pieces.

Rinse the chopped potatoes in water to remove any pink from the beets.

Heat a medium-sized stainless steel pan and add the chopped onions.

Add a couple of tablespoons of avocado oil to the pan with the onions and let them brown.

Add the chopped beets to the pan with the onions.

Add a little bit of water to the pan to prevent burning.

Cook the beets until softened, testing with a fork for doneness.

Once the beets are about 75% cooked, add the chopped potatoes to the pan.

Add more water, salt, and pepper to taste after adding the potatoes.

Crush 3-4 cloves of garlic and add them to the mixture towards the end of cooking.

Stir the mixture and let it cook for an additional 10 minutes until the potatoes are cooked through.

Transfer the beet and potato mixture to a glass storage container for meal prep.

Equipment Needed

Spice Level:

Dietary