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:

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 @TheRoastedRoot on Instagram!

Moroccan Butternut Squash & Sweet Potato Tagine

Course: Main Course
Cuisine: African, Moroccan
Keyword: gluten free, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 to 6 servings
Author: Julia

A healthy aromatic Moroccan-inspired vegan dinner recipe



  • 2 tablespoons grapeseed oil
  • 1 medium-sized yellow onion diced
  • 1 cups medium-sized sweet potato chopped into 1/2” cubes (2 worth)
  • ½ cups medium butternut squash peeled and chopped into ½” cubes (3 worth)
  • 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


  1. Start by preparing your rice, as it takes longer than the vegetables. Follow instructions on the package of rice.
  2. Add oil to a tagine or skillet and heat to medium-high.
  3. Sauté onion and sweet potato for 3 minutes.
  4. Add butternut squash, stir.
  5. Add ¼ cup vegetable broth, all the spices and salt, stir, cover tagine and cook 5 minutes
  6. Remove the cover, add remaining vegetable broth, garbanzo beans, lemon juice and dried apricots.
  7. Continue to cook 5 to 8 minutes until butternut squash and sweet potato are soft but not mushy.

Recipe Notes

Recipe adapted from Katherine Martinelli

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    1. Julia Post author

      I absolutely loved it and thank you for such a wonderful recipe!! I did some research on Moroccan style versus Tunisian style tagines and looks like they use dried fruit quite a bit in their dishes. I think the apricots added a ton of character to the dish and really loved it! I ate the leftovers for like 4 meals in a row!!

  1. Abby

    wow this sounds fantastic!! I’m so interested in the tagine now, I always thought it would take forever to cook in one of those but this looks quick and easy. And gorgeous photos btw, high five!

    1. Julia Post author

      Go for it girl! Go for the tagine glory! You really don’t have to own a tagine to make the dish…the basic idea is to cover it and let the veggies steam, but I gotta tell you, using the tagine makes you feel so exotic, like you really understand the culture of the dish (which I really don’t, but we can pretend 😉 Lots of fun and let me know if you try it!

    1. Julia Post author

      Why thank you, Jen! Katherine did a phenomenal job with the recipe, so I have much credit to send her way! 🙂

  2. Bridget

    Discovered the tagine on my honeymoon to Spain, although my husband was well aware of how awesome they are after living in Morroco for a year. Happy to find this recipe and can’t wait to dust mine off, it’s been a long time since I’ve used it!

  3. Joyce Holman

    Wow! This was delicious! Everything blended together and the taste was not the sum of the total, but unique and memorable. Only change I made was to substitute raisins and cranberries for the apricots. 5 stars!
    Question: Was I supposed to crush the coriander seeds? They were hard and bitter to chew.

    1. Julia Post author

      So glad you made it, Joyce! I used ground corriander, not corriander seeds – my apologies, I should have specified “ground” in my recipe! Making that change now! xoxo

  4. Amy

    Very easy and delicious recipe!! Will definitely be making again. Any brits who are looking at this I converted the 1 cup of sweet potatoe to 200g, 1/2 cut of butternut squash to 100g and 1 cup apricots to 200g. With the vegetable broth I just used vegetable stock cube and added around 300-400ml altogether but just added it by eye.

  5. Fern Henley

    Haven’t tried substitute vessels for ravines. All I know is that food cooked in one seems to be flavorful with just the right degree of moistness. .


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