Ethiopian-Inspired Berbere Roasted Vegetables with Teff Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Oven-roasted root vegetables seasoned with Ethiopian berbere spices, paired with a nutty teff grain salad tossed in a lemon dressing. This Ethiopian-inspired vegetarian recipe, ready in about 50 minutes, pairs carrots, sweet potatoes, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cubed sweet potatoes
• 1 large, sliced red bell pepper
• 1 medium, sliced zucchini
• 2 tbsp berbere spice
• 3 tbsp olive oil
• 1 tsp salt
• 1 cup teff grain
• 2 cups water for teff
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1 small, finely diced red onion
• 1/2 tsp ground black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 peeled and cut carrots, 2 cubed sweet potatoes, 1 sliced red bell pepper, and 1 sliced zucchini with 2 tbsp berbere spice, 3 tbsp olive oil, and 1 tsp salt until evenly coated.
2. Step 2: Spread the seasoned vegetables on a baking sheet in a single layer and roast for 30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized at the edges.
3. Step 3: While vegetables roast, rinse 1 cup teff grain and combine with 2 cups water in a saucepan. Bring to a boil, then reduce heat and simmer covered for 15 minutes until water is absorbed and teff is tender. Fluff with a fork and let cool slightly.
4. Step 4: In a medium bowl, combine cooled teff with 2 tbsp lemon juice, 1/4 cup chopped fresh parsley, 1 small finely diced red onion, and 1/2 tsp ground black pepper. Mix well.
5. Step 5: Serve the roasted berbere vegetables warm atop the lemony teff salad for a balanced and colorful meal.