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.
Servings: 4 servings
Calories: 341kcal
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
Recipe adapted from Katherine Martinelli http://www.katherinemartinelli.com/blog/2011/vegetable-tagine-couscous-gf-vegan/
Nutrition
Serving: 1serving | Calories: 341kcal | Carbohydrates: 59g | Protein: 8g | Fat: 9g | Fiber: 8g | Sugar: 17g