Eritrean-Inspired Cabbage, Carrot & Sweet Potato Atkilt
An Eritrean-inspired lentil-style vegetable skillet adapted to your available ingredients, using cabbage, carrots, onion, garlic, and sweet potato for a hearty plant-forward meal. This echoes the feel of yemisir and atkilt-style dishes without claiming strict authenticity.
Back to full listIngredients
- Organic Green Cabbage 1/2 small head $1.99
- Organic Carrot Bunch 1 bunch $2.49
- Yellow Onion 1 large $1.49
- Organic Garlic, 3 CT 2 cloves $2.89
- Organic Orange Sweet Potato 1 medium $2.99
- Lemon 1 $0.99
- Organic Ginger Puree, 2.8 OZ 2 teaspoons $3.99
Instructions
- Thinly slice 1 large Yellow Onion. Mince 2 cloves Organic Garlic. Peel and slice 1 medium Organic Orange Sweet Potato into small half-moons. Cut 1 bunch Organic Carrots into thin sticks. Thinly shred 1/2 small head Organic Green Cabbage.
- Heat 2 tablespoons oil in a large skillet or pot over medium heat. Add the onion and cook 6 to 8 minutes until softened.
- Add the garlic and 2 teaspoons Organic Ginger Puree. Cook 30 seconds.
- Add the sweet potato and carrots with a generous pinch of salt. Cook 5 minutes, stirring often.
- Add the cabbage and a splash of water. Cover and cook 8 to 10 minutes until all vegetables are tender but not mushy.
- Uncover and cook 2 to 3 more minutes to let excess moisture evaporate. Finish with a squeeze of lemon and black pepper.
- Serve as a main for 2, or as a side with chicken or fish.
Cook time: 40 minutes
Estimated cost: $10-14
Health notes: High fiber, vegetable-rich, and naturally dairy-free. Good source of vitamins A and C.
Drink pairing: Pair with a light rosé, dry white wine, or ginger tea.