Rainbow Chard and Carrots in Raisin-Almond Sauce

Last updated on April 9th, 2021

Rainbow chard and rainbow carrots with a raisin-almond butter sauce and served over millet make an easy, delicious vegan meal.

steam rainbow chard and rainbow carrots

rainbow chard carrots 3


  • 2 TBSP extra virgin olive oil
  • 1 large bunch rainbow chard, stems and leaves separated and chopped
  • ¼ c plus 2 TBSP water, divided
  • 2 rainbow carrots, grated
  • ¼ c raisins
  • 2 TBSP almond butter
  • 1 tsp balsamic vinegar
  • ½ tsp nutritional yeast
  • Freshly ground black pepper to taste
  • 2 cups prepared millet


Heat oil in a large sauté pan over medium-low heat. When the oil is hot add chopped chard stem. Cover and cook, stirring occasionally, until stems begin to soften, about 3 to 5 minutes. Add ¼ cup water and stir in chard leaves; reduce heat to low and cover. Steam the rainbow chard for 10 minutes, stirring occasionally. Add grated carrots and a splash more water if the pan is dry; steam for 5 minutes more. Remove from pan and place in a bowl.

Meanwhile, combine the remaining ingredients (including 2 tablespoon of water) in a food processor or high-powered blender. Blend until smooth. If needed, add more water, a teaspoon at a time, to reach the desired consistency.  Add the sauce to the rainbow chard and carrots and  toss to coat. Serve over prepared millet.

Yields 2 servings.

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