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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 | TheRoastedRoot.net

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 | TheRoastedRoot.net

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!

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

Moroccan Butternut Squash & Sweet Potato Tagine

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

A healthy aromatic Moroccan-inspired vegan dinner recipe

Ingredients

Instructions

  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.

Notes

Recipe adapted from Katherine Martinelli http://www.katherinemartinelli.com/blog/2011/vegetable-tagine-couscous-gf-vegan/

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Fern Henley

Saturday 19th of October 2019

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. .

Fern Henley

Saturday 19th of October 2019

It’s not 2:01 am here it’s 5:01 am and I meant takings not ravines.?

Amy

Saturday 19th of January 2019

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.

Julia

Saturday 19th of January 2019

Thank you so much for the conversions, Amy! I'm so glad you enjoy the recipe! xo

Lila Anamika

Friday 23rd of March 2018

This sounds lovely Julia, how many people is the recipe for? Thank you!

Julia

Friday 23rd of March 2018

Hi Lila,

The recipe serves 4 to 5. Hope you enjoy! :D

Joyce Holman

Tuesday 10th of February 2015

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.

Julia

Wednesday 11th of February 2015

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

Bridget

Thursday 24th of October 2013

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!

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