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Hearty root vegetable stew| brightrootskitchen.com

Hearty Root Vegetable Stew

This root vegetable stew is spicy, tangy and packed with cauliflower and butternut squash. It cooks in 20 minutes and makes the perfect dinner with brown rice or couscous.
Course Main Course
Keyword fall stew, hearty vegetable stew, roasted vegetables, root vegetable stew, root vegetables, root veggies, stew, vegan dinner, vegetable stew, veggie stew
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 1/2 head cauliflower, cut into small florets
  • 1 cup butternut squash, cut in cubes I buy the pre-cubed version
  • 1 tbs olive oil
  • 2 garlic cloves, chopped
  • 7-8 dried apricots, finely chopped
  • 1 tbs preserved lemons, finely chopped
  • 1 cup tomato sauce, canned and unflavored
  • 1/2 cup almond milk, unflavored and unsweetened I like the sweet nutty flavor of almond milk, but you can use any milk you like
  • 1/4 cup water
  • 1 tsp harissa
  • salt and pepper to taste


  • Fill a pot with warm water and turn the stove top on to medium high heat. Add cauliflower, butternut squash and a dash of salt to it. Let the vegetables steam 5-7 minutes (they can still have a little crunch to them, because they'll simmer some more in the stew sauce). Drain, rinse with cold water and set aside.
  • In a deep saucepan, dutch oven or wok on medium high heat add olive oil, garlic, apricots and preserved lemon. Stir and cook until fragrant for 1 minute. Add tomato sauce, water, almond milk, harissa, salt and pepper to the pot. Stir and simmer for 5-8 minutes. 
  • Add cooked cauliflower and butternut squash to the stew. Stir and simmer for 3-5 more minutes. Serve over rice or couscous. Enjoy!


  • Preserved lemons really do add something special to this stew. If you can't find them though, I'd suggest adding 1 tbs of lemon juice and 1 tsp of apple cider vinegar to the stew instead. Note: Add the milk after the lemon and vinegar have had a minute to soak into the stew, to keep the milk from curdling.