Description
This Moroccan Butternut Squash & Sweet Potato Tagine is a vibrant, warming vegan dish bursting with aromatic spices and hearty vegetables. Perfect as a comforting weeknight dinner, it combines tender sweet potatoes and butternut squash with flavorful garbanzo beans, dried apricots, and a medley of traditional Moroccan spices. Served alongside fluffy brown rice, this dish offers a nourishing and filling meal that celebrates the essence of Moroccan cuisine.
Ingredients
Scale
Vegetables and Base
- 2 Tbsp avocado oil
- 1 medium-sized yellow onion, diced
- 1 medium-sized sweet potato, chopped into 1/2” cubes (about 2 cups)
- ½ medium butternut squash, peeled and chopped into ½” cubes (about 3 cups)
- 1 cup dried apricots, chopped
- 1 can garbanzo beans, drained
- ½ cup chopped cilantro (optional)
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
- 2 tablespoons lemon juice
Liquids and Grain
- ¾ cup vegetable broth (divided: ¼ cup and ½ cup)
- 1 cup brown rice, uncooked
- 2 cups water
Instructions
- Prepare the Brown Rice: Begin by cooking the brown rice since it requires more time to cook than the vegetables. Follow the package instructions, usually involving rinsing the rice, adding it to boiling water, reducing heat, covering, and simmering until water is absorbed and rice is tender.
- Heat the Oil: Pour 2 tablespoons of avocado oil into a tagine or skillet and warm it over medium-high heat to prepare for sautéing the vegetables.
- Sauté Onion and Sweet Potato: Add the diced onion and chopped sweet potato to the heated oil. Sauté for about 3 minutes until the onion becomes translucent and the sweet potato starts to soften.
- Add Butternut Squash and Spices: Stir in the chopped butternut squash, then add ¼ cup of vegetable broth along with ground cumin, coriander, garlic powder, ground ginger, cinnamon, red pepper flakes, and salt. Mix well to coat all ingredients with the spices. Cover the tagine or skillet and cook for 5 minutes to tenderize the vegetables and infuse flavors.
- Add Remaining Broth and Additional Ingredients: Remove the cover, then stir in the remaining ½ cup of vegetable broth, drained garbanzo beans, chopped dried apricots, and lemon juice. This step adds moisture and a balance of sweet and tangy flavors.
- Simmer Until Tender: Continue cooking uncovered for an additional 5 to 8 minutes, stirring occasionally, until the butternut squash and sweet potatoes are soft but still hold their shape, ensuring a perfect texture without becoming mushy.
- Serve: Garnish with chopped cilantro if desired and serve the tagine alongside the prepared brown rice for a wholesome and satisfying meal.
Notes
- This recipe is a healthy, aromatic Moroccan-inspired vegan dinner full of warm and comforting flavors.
- Serving with steamed rice and additional vegetables creates a complete and balanced meal.
- Adjust the red pepper flakes to control the spice level according to your preference.
- Using a tagine is traditional, but a skillet works perfectly as an alternative.
- Leftovers can be refrigerated and taste even better the next day after flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 341 kcal
- Sugar: 17 g
- Sodium: 420 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
