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sweet potato beetroot and olive risotto, risotto, olives, sweet potato, beetroot, plant based, vegan, gluten free, quick and easy, vegan recipe vegan risotto, green tara wellness,

Sweet potato, beetroot and olive risotto


4 cups of cooked rice
1 garlic clove, diced small
1 small onion
1 large sweet potato, washed and diced,
12 kalamata olives, diced,
1 small beetroot, cooked and diced
1 cube of vegetable stock (look for no added salt, or ‘no salt seasoning’)
1 cup of water
½ cup of almond milk.
¼ cup of savoury yeast flakes



Boil the sweet potato until almost soft (about 6 minutes)
Boil the beetroot for 3 minutes
Cook the garlic and onion for 5 minutes in a crock pot on the stove, medium heat, with a small amount of water.
Add the other ingredients (except savoury yeast flakes), mix gently and cook on high heat for 20 minutes, stirring occasionally.
5 minutes before it is ready, mix ¼ cup of savoury yeast flakes.
Serve with broccoli or vegetables of your choice. Or place mixture in half a capsicum and bake in the oven on 180 degrees for 20 minutes.

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