Beetroot and Spinach Stir-Fry with Black Eyed Peas

This vibrant Ghanaian-inspired dish combines nutrient-rich beetroot with spinach and black-eyed peas, creating a delicious meal that supports blood sugar control. Packed with fiber and antioxidants, it's a healthy choice for anyone looking to manage diabetes.

Steps

1. Heat olive oil in a pan over medium heat. 2. Add sliced onion and sauté until translucent. 3. Stir in minced garlic and diced beetroot; cook for about 5 minutes. 4. Add the black-eyed peas and cook for another 2-3 minutes. 5. Stir in the chopped spinach and cook until wilted. 6. Season with salt, pepper, and cayenne pepper if using. 7. Finish with a squeeze of lemon juice before serving.

1 medium beetroot, diced 1 cup fresh spinach, chopped 1/2 cup canned black-eyed peas, rinsed 1 small onion, sliced 1 clove garlic, minced 1 tablespoon olive oil Salt and pepper to taste A pinch of cayenne pepper (optional) Juice of 1/2 lemon