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Moroccan Butternut Squash & Sweet Potato Tagine

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!

Butternut Squash and Sweet Potato Tagine - a nutritious vegan dish surely to please the whole family |

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.

 Butternut Squash and Sweet Potato Tagine - an easy, pleasing, nutritious vegan dinner recipe

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.

Moroccan Butternut Squash and Sweet Potato Tagine | vegan, vegetarian, gluten-free, healthy |

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:

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If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Butternut Squash and Sweet Potato Tagine - a nutritious vegan dish surely to please the whole family |

Moroccan Butternut Squash & Sweet Potato Tagine

A healthy aromatic Moroccan-inspired vegan dinner recipe that is full of warm flavor for delicious comfort food at its finest! Serve it with steamed rice and veggies for a complete meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
4 servings


  • 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


  • 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.


Recipe adapted from Katherine Martinelli


Serving: 1serving - Calories: 341kcal - Carbohydrates: 59g - Protein: 8g - Fat: 9g - Fiber: 8g - Sugar: 17g
Course: Main Dishes
Cuisine: African
Keyword: gluten free, vegan, vegetarian
Servings: 4 servings
Calories: 341kcal
Author: Julia
Moroccan Butternut Squash and Sweet Potato Tagine with chickpeas and a aromatic spices is a flavorful, nutritious vegan dish perfect for any night of the week!

Recipe Rating

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Sharon Carlson

Monday 5th of February 2024

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.


Tuesday 6th of February 2024

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!


Tuesday 9th of January 2024

Did you mean to say cooked brown rice instead of uncooked brown rice in the recipe?


Friday 12th of January 2024

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


Saturday 25th of November 2023

Do you think this can be made in a slow cooker?


Monday 27th of November 2023

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!


Saturday 11th of November 2023

I’m going to try this tonight. I know this would take away from the Tagine affect, but I am wonder how this would be roasted (sheet pan style)


Monday 13th of November 2023

Hi Susan! You could definitely try roasting! I would toss everything but the apricots and rice together in a large bowl, omitting the water. I would also add another 2 tablespoons of avocado oil or olive oil (for a total of 1/4 cup, up to 1/3 cup). I'd roast at 400 degrees F on two sheet pans for 25 to 30 minutes or until everything is cooked through. Once everything is roasted, then you can toss in the dried apricots and serve with rice. My one cautionary note would be that the vegetables will turn out similarly to standard roasted vegetables and will be dry versus moist. If you're fine with that, I'd say go for it!


Friday 29th of September 2023

Made this today…. Didn’t have dried apricots but added a couple of tablespoons of apricot jam….. utterly yummy! The two of us ate the four portions!


Saturday 30th of September 2023

I love the idea of using apricot jam! Thanks so much for sharing :)

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