Vegan eatery Baked Roots Bar opened its doors last week in Portland, OR. The restaurant serves only seven dishes—six oil-free root vegetable-based options covered in toppings inspired by six continents, and a dessert option similar to a root beer float, dedicated to Antarctica. A few of the dishes on the hyper-curated menu are the Ubuntu (a tribute to Africa with plantains, crunchy black-eyed peas, Moroccan chermoula sauce, West African creamy curry sauce, and crushed peanuts); the Libertadores (a yucca fries-based Latin American creation topped with corn fritters, pinto bean dip, and chipotle crema); the Bill of Rights (where North America is represented with Yukon Gold fries smothered in buttermylk ranch and buffalo sauce, topped with Cajun cauliflower wings); and the Moiety (a deconstructed Australian vegan meat pie with mince and rye pie crust crumbles that is drizzled in Gooda cheese and “barbie” sauce). Baked Roots was founded by three multi-cultural, travel enthusiasts and recent college graduates Elvira Raposo, Sade Perez, and Michael Partridge. This inventive eatery joins a growing vegan scene in Portland that will be bolstered by the addition of Canadian import Virtuous Pie—a two-story plant-based pizzeria slated to open this June.
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