Root Vegetable and Date Tagine with Cauliflower Rice

Name: Root Vegetable and Date Tagine
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 100.00 Grams Sweet Potato; 100.00 Grams Butternut Squash; 1.00 Whole Red Onion; 40.00 Grams Dates; 200.00 Grams Beef Stock; 30.00 Grams Tomato Paste; 5.00 Grams Fresh Coriander; 1.00 Whole Carrot; 200.00 Grams Cauliflower; 2.00 Tablespoons Olive Oil; 1.00 Teaspoons Tagine Spices

Paleo
Low Calorie

North African tagines often combine sweet and savory foods to play off the spices.

Ashley Lane

Founder & Former Chef / Food Enthusiast

Ashley founded JustCook back in 2014 formerly Livefreshr. Having created 100s of recipes over the years these live on in history and have their place amongst the thousands of new recipes from creators all around the world.

Nutrition Per Serving

Calories

594

Carbs

86.1g

Fat

28.3g

Protein

9.6g

Fibre

15.9g

Sugar

45.3g

Recipe Steps

step 1

In a large pot, heat the olive oil over medium heat. Add the chopped red onion and sauté until it begins to soften.
step 2

Add the chopped sweet potato, butternut squash, carrot, and tagine spices to the pot. Stir to coat the vegetables in the spices and cook for about 5 minutes to release the flavors.
step 3

Stir in the tomato paste and cook for another 2 minutes. Then add the chopped dates and beef stock, bring to a simmer. Cover the pot, and let it cook for about 40 minutes, or until the vegetables are tender.
step 4

While the tagine cooks, prepare the cauliflower rice. In a skillet over medium heat, sauté the finely chopped cauliflower in a splash of olive oil until it is lightly browned and tender, about 10 minutes. Season with salt and pepper to taste.
step 5

Remove the tagine from the heat and stir in the chopped fresh coriander. Adjust seasoning with salt and pepper if needed.
step 6

Serve the tagine hot over the prepared cauliflower rice and garnished with any remaining coriander.