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+ servings
3.5 from 10 votes
Moroccan Butternut Squash & Sweet Potato Tagine
Prep Time
10 mins
Cook Time
25 mins
 

A healthy aromatic Moroccan-inspired vegan dinner recipe

Course: Main Course
Cuisine: African, Moroccan
Keyword: gluten free, vegan, vegetarian
Servings: 4 to 6 servings
Author: Julia
Ingredients
  • 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
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.
Recipe Notes

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