Description
Experience the warm, aromatic flavors of this Moroccan Butternut Squash & Sweet Potato Tagine, a vibrant vegan dish perfect for a comforting yet healthy dinner. Featuring tender butternut squash, sweet potatoes, garbanzo beans, and dried apricots simmered with fragrant Moroccan spices, this recipe pairs beautifully with brown rice for a complete, satisfying meal.
Ingredients
Scale
Vegetables and Legumes
- 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)
- 1 can garbanzo beans, drained
Spices and Seasonings
- 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
Liquids and Others
- 2 tablespoons avocado oil
- ¾ cup vegetable broth (separated into ¼ cup and ½ cup portions)
- 2 tablespoons lemon juice
- 1 cup dried apricots, chopped
- 1 cup brown rice (uncooked)
- 2 cups water
- ½ cup chopped cilantro (optional)
Instructions
- Prepare the Rice: Begin by cooking the brown rice according to the package instructions using 2 cups of water, as it requires the longest cooking time to be ready alongside the tagine.
- Heat the Oil and Sauté Veggies: In a tagine or a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Add the diced onion and sweet potato cubes, sauté for about 3 minutes to soften slightly.
- Add Butternut Squash: Stir in the chopped butternut squash and cook briefly, combining well with the onion and sweet potato.
- Season and Simmer: Pour in ¼ cup of vegetable broth, then add ground cumin, ground coriander, garlic powder, ground ginger, ground cinnamon, red pepper flakes, and salt. Stir everything together, cover the tagine or skillet, and cook for 5 minutes to allow the flavors to meld.
- Incorporate Remaining Ingredients: Remove the cover, add the remaining ½ cup of vegetable broth along with the drained garbanzo beans, lemon juice, and chopped dried apricots. Stir to combine.
- Final Cooking: Continue to cook uncovered for another 5 to 8 minutes, stirring occasionally, until the butternut squash and sweet potato are tender but still hold their shape, creating a perfect balance of texture and flavor.
- Finish and Serve: Optionally garnish with chopped cilantro and serve the tagine hot alongside the cooked brown rice for a hearty, aromatic Moroccan-inspired vegan meal.
Notes
- This recipe is a healthy, aromatic Moroccan-inspired vegan dinner that’s full of warm spices and flavor, ideal for comforting home cooking.
- Serve with steamed brown rice and your choice of fresh or steamed vegetables to round out the meal.
- Adjust salt and red pepper flakes to taste, especially if you prefer a milder dish.
- Using a tagine enhances the authenticity of the dish, but a skillet works equally well.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 341 kcal
- Sugar: 17 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
