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This Moroccan butternut squash and sweet potato tagine makes for a nutritious meatless meal! Make it any night of the week for a vegetarian staple!
This hearty vegetarian (and vegan) dish is jam packed with warm flavors! It is gluten-free, dairy-free, full of plant-based protein, and is pleasing for the whole family!
Have you ever cooked a meal in a Tagine? It was new to me until recently, too!
What is a Tagine?:
Tagine is both a style of food and a cooking tool that originates from North Africa. Moroccan and Tunisian cuisine is tagine-centric. The dish, was named after the instrument in which the food is prepared.
A tagine comprises a sauté pan with a wonderfully shaped hat, traditionally used to slow cook meat and vegetable dishes at low temperatures.
You can put the tagine in the oven or use it on the stove top. It’s wildly cool; beautiful billows of steam form while your food cooks and the hat used to cover the pan creates a sort of spa for your food.
This vegan dinner recipe is comprised of butternut squash, sweet potato, onion, chickpeas, and an array of warm spices. This aromatic dish makes your home smell amazing during the cooking process!
Once the vegetables and spices are stewed together, the result is a hearty, rich meal that is filling, comforting, and pleasing to the belly.
Can I Use a Skillet?:
While I am exuberant about the tagine as a cooking implement, you do not need one in order to make this dish – A large sauté pan or wok with a cover will work too.
I adapted this recipe from Katherine Martinelli’s blog and thought I would end up changing a lot more of the recipe than I did.
Specifically, I was worried about the cinnamon and the dried apricots but they truly add a nice warmth without being super distinguishable. I was very happy with the recipe, that Katherine did a great job! Moroccan Butternut Squash & Sweet Potato Tagine will forever be one of my favorites!
More Healthy Vegetarian Dinner Recipes:
- Moroccan Spiced Beet Veggie Burgers
- Jamaican Chickpea Stew
- Quick and Easy Chana Saag
- 30-Minute Thai Green Curry with Avocado
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Moroccan Butternut Squash & Sweet Potato Tagine
Ingredients
- 2 Tbsp avocado oil
- 1 medium-sized yellow onion, diced
- 1 medium-sized sweet potato, chopped into 1/2” cubes (2 cups)
- ½ medium butternut squash, peeled and chopped into ½” cubes (3 cups)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garlic powder
- ¼ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon red pepper flakes
- 1 teaspoon salt or to taste
- ¾ cup vegetable broth, separated
- 2 tablespoons lemon juice
- 1 cup dried apricots, chopped
- 1 can garbanzo beans, drained
- 1 cup brown rice, uncooked
- 2 cups water
- ½ cup chopped cilantro, optional
Instructions
- Start by preparing your rice, as it takes longer than the vegetables. Follow instructions on the package of rice.
- Add oil to a tagine or skillet and heat to medium-high.
- Sauté onion and sweet potato for 3 minutes. Add butternut squash, stir.
- Add ¼ cup vegetable broth, all the spices and salt, stir, cover tagine and cook 5 minutes
- Remove the cover, add remaining vegetable broth, garbanzo beans, lemon juice and dried apricots.
- Continue to cook 5 to 8 minutes until butternut squash and sweet potato are soft but not mushy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
One of the best recipes I’ve made in a while. Only thing I did differently is put a small handful of wild rice in it when I put the lentils in. My husband ate 3 bowls of it in one go.
10/10
Ooh, I love the idea of adding wild rice! I’m thrilled to hear you and your husband enjoy the recipe, Anna! Thanks so much for sharing 🙂
I have made this recipe numerous times because it’s so delicious. The only modification I make is substituting cous cous for the rice.
Love the idea of using cous cous for serving! Sounds amazing, Sharon!
Which drink that pair with this dish
Are you looking for an alcoholic beverage? If so, I would pair it with white wine, such as sauvignon blanc.
This has become one of my all time favorite recipes. My ultimate comfort food!!! I bought a tagine pot just for this! My daughter even asked to take some to school for lunch today! Thank you so much for this wonderful recipe! I often substitute quinoa for the brown rice which cooks up quicker and if I’m not mistaken is higher in protein and several other nutrients. Thank you again!
My pleasure, Tami! I’m so happy to hear you and your daughter enjoy the recipe! I love the idea of enjoying it with quinoa too. Thanks so much for sharing your experience! xo
I have made this many times. I always use more broth than the recipe calls. I usually make cous cous instead of rice. Tasty vegan dish that non vegetarians enjoy.
Thanks so much for sharing this, Sharon! Couscous sounds like a delicious pairing and I always love the idea of more sauce. Appreciate you following up with your feedback!
Did you mean to say cooked brown rice instead of uncooked brown rice in the recipe?
Hi there! It’s one cup of uncooked (dry brown rice) 🙂 In Step One, you cook the brown rice – you can use the instructions on the package if you’d like, as some rices require varying cooking times. Hope this helps! xo
Do you think this can be made in a slow cooker?
Hi Amy! I think so! I would try 1 to 2 hours on high heat and see where that lands me. I would chop the vegetables into larger chunks so they don’t get too overcooked or mushy. Hope you enjoy!