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Root Veggie Stew

5 from 1 vote
Prep Time 5 mins
Cook Time 40 mins
Servings 4


  • 2 lbs root vegetables (use a combination of potatoes, carrots, parsnips, beets, turnips, etc) **I used the pre-prepared versions
  • 1/2 red onion sliced
  • 3 sprigs fresh rosemary
  • 1 tbsp avocado oil
  • 3 cups diced tomatoes canned
  • 2 cups white beans canned
  • 200 g frozen spinach
  • 2 tbsp dried oregano


  • Preheat the oven to 425°F.
  • Add the vegetables, sliced onion and rosemary sprig to a large parchment-lined baking sheet. Drizzle avocado oil on top. Place in the middle of the oven and roast for 30-35 minutes until the edges are crispy and veg is fork tender.
  • When there is 10 minutes left of cooking for the root veggies, combine the tomatoes, beans and spinach in a large saucepan on the stovetop over medium to high heat. Use a wooden spoon to break the frozen spinach apart. Stir often for about 6-8 minutes.
  • When the veggies are done roasting, add them into the saucepan. Top with oregano. Let everything simmer for 5 minutes.
  • Remove from hear. Taste and season with salt and pepper as needed and enjoy.
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