to make - roots pasta

This is a bit of a recipe mash-up...
Inspired by the rainbow root tangles from Green Kitchen stories made from sweet potato and beetroot. As it's all roots, I figured I could add in carrots.  Carrot led me to almond butter.-  I eat carrots dipped in almond butter as a snack.  - That combo made me think of a recipe from Tan, a plant-based restaurant in Brussels, who has this amazing carrot almond creme with umeboshi paste.  And as both carrots and beetroot are delicious with cacao.. I just had to add cacao nibs to the mix! And no cacao without salt. So sea salt to finish... Another 'One thing leads to another'-recipe mash-up. 

inspired by travels to Beirut
recipe type: to lunch, to serve on the side, to salad
cuisine: plantbased, vegan, dairyfree, glutenfree
serves 2

inspired by: Tan in Brussels

what you need:

4 big carrots
1 tbsp almond butter
optional: umebushi plum paste, coconut oil.
what to do:
steam your carrots.
once softened, chop them into pieces and add them to a blender.
Add a dollop of almond butter. And blend until creamy until you reach a puree consisentecy, occasionaly scraping down the sides. You could add in water for a looser texture.

inspired by: Green Kitchen Stories

what you need:
1 beetroot, raw, depending on the size
1/2 sweet potato, depending on the size
coconut oil
sea salt and pepper
what to do:
preheat the oven to 175C.
spiriulize the beetroot and the sweet potato to create noodles. Toss with coconut oil.
Lay on a baking sheet,and let it roast for about 5 min. As the noodles are pretty thin, keep an eye on them, making sure they don't burn. Remove from oven.


small handful of basil leaves, torn
small handful of cilantro, torn
slivered almonds, toasted
cacao nibs, sprinkle

Smear a the side of the bowl with a big dollop of carrot-almond creme.
Toss in the roasted noodles. Shred a generous amount of the basil and cilantro into the bowl. Add the toasted almonds and cacao nibs. Season with sea salt and serve.



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