Moroccan Butternut Squash & Sweet Potato Tagine

Name: Moroccan Butternut Squash & Sweet Potato Tagine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 Tbsp avocado oil; 1 medium-sized yellow onion; 1 medium-sized sweet potato; ½ medium butternut squash; 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; 2 tablespoons lemon juice; 1 cup dried apricots; 1 can garbanzo beans; 1 cup brown rice; 2 cups water; ½ cup chopped cilantro

User Reviews

4.5

132 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
341 kcal
Course
Main Course
Cuisine
African

Moroccan Butternut Squash & Sweet Potato Tagine

Winston Blankenship

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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.

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Ingredients

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

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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.