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Moroccan Butternut Squash & Sweet Potato Tagine

Julia
  • 35 minutes
  • Serves 4 to 6

INGREDIENTS

1/2 cup

Cilantro

2 tsp

Coriander, ground

1 cup

Dried apricots

1 can

Garbanzo beans

2 tsp

Garlic powder

1/4 tsp

Ginger, ground

1 cup

Sweet potato, medium-sized

1

Yellow onion, medium-sized

3/4 cup

Vegetable broth

2 tbsp

Lemon juice

1 cup

Brown rice

1 tsp

Cinnamon, ground

1 tsp

Red pepper flakes

1 tsp

Salt

2 tbsp

Grapeseed oil

2 tsp

Cumin, ground

2 cups

Water

½ cups medium butternut squash (peeled and chopped into ½” cubes (3 worth))