A chunky tomato-based stew with potato, green beans, and spicy harissa is generously poured over quinoa, which has been tossed with pitted dates and fresh mint. It is finished off with toasted almonds and garnished with cashew nut cream cheese.
Potato & Date Tagine
Potato & Date Tagine
with harissa & almonds
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Almonds
- Cashew Nut Cream Cheese
- Cooked Chopped Tomato
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Green Beans
- Lemon Juice
- Pesto Princess Harissa Paste
- Pitted Dates
- Potato
- Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
HOT Potato
Preheat the oven to 200°C. Spread the Potato on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
COOK UP THE Quinoa
Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOASTY Almonds
Place a pot for the tagine over medium heat. When hot, toast the Almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
SIMMER THE TAGINE
When the Potato reaches the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, add and simmer the green beans until cooked al dente, 3-4 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Return the pot, wiped down, to medium heat with a drizzle of oil. When hot, sauté the garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 100ml [200ml]|#7DA0D7 of water, give it a stir, and simmer until thickened, 12-15 minutes. Add a sweetener (to taste) and the harissa paste (to taste).
FINISH THE Quinoa & SAUCE
Toss ½ the mint and ¾ of the dates through the cooked Quinoa. Add the lemon juice (to taste) and seasoning. Set aside. Once the roast is done, add the cooked Potato to the harissa tagine along with the green beans and set aside.
YOUR TAGINE QUEEN!
Make a bed of the delicious Quinoa and smother in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted Almonds. Top with a hearty dollop of cashew nut cream cheese. Delish, Chef!
HOT Potato
Preheat the oven to 200°C. Spread the Potato on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
COOK UP THE Quinoa
Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOASTY Almonds
Place a pot for the tagine over medium heat. When hot, toast the Almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
SIMMER THE TAGINE
When the Potato reaches the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, add and simmer the green beans until cooked al dente, 3-4 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Return the pot, wiped down, to medium heat with a drizzle of oil. When hot, sauté the garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 100ml [200ml]|#7DA0D7 of water, give it a stir, and simmer until thickened, 12-15 minutes. Add a sweetener (to taste) and the harissa paste (to taste).
FINISH THE Quinoa & SAUCE
Toss ½ the mint and ¾ of the dates through the cooked Quinoa. Add the lemon juice (to taste) and seasoning. Set aside. Once the roast is done, add the cooked Potato to the harissa tagine along with the green beans and set aside.
YOUR TAGINE QUEEN!
Make a bed of the delicious Quinoa and smother in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted Almonds. Top with a hearty dollop of cashew nut cream cheese. Delish, Chef!
HOT Potato
Preheat the oven to 200°C. Spread the Potato on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
COOK UP THE Quinoa
Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOASTY Almonds
Place a pot for the tagine over medium heat. When hot, toast the Almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
SIMMER THE TAGINE
When the Potato reaches the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, add and simmer the green beans until cooked al dente, 3-4 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Return the pot, wiped down, to medium heat with a drizzle of oil. When hot, sauté the garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 300ml [400ml]|#7DA0D7 of water, give it a stir, and simmer until thickened, 15-20 minutes. Add a sweetener (to taste) and the harissa paste (to taste).
FINISH THE Quinoa & SAUCE
Toss ½ the mint and ¾ of the dates through the cooked Quinoa. Add the lemon juice (to taste) and seasoning. Set aside. Once the roast is done, add the cooked Potato to the harissa tagine along with the green beans and set aside.
YOUR TAGINE QUEEN!
Make a bed of the delicious Quinoa and smother in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted Almonds. Top with a hearty dollop of cashew nut cream cheese. Delish, Chef!
HOT Potato
Preheat the oven to 200°C. Spread the Potato on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
COOK UP THE Quinoa
Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOASTY Almonds
Place a pot for the tagine over medium heat. When hot, toast the Almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
SIMMER THE TAGINE
When the Potato reaches the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, add and simmer the green beans until cooked al dente, 3-4 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Return the pot, wiped down, to medium heat with a drizzle of oil. When hot, sauté the garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 300ml [400ml]|#7DA0D7 of water, give it a stir, and simmer until thickened, 15-20 minutes. Add a sweetener (to taste) and the harissa paste (to taste).
FINISH THE Quinoa & SAUCE
Toss ½ the mint and ¾ of the dates through the cooked Quinoa. Add the lemon juice (to taste) and seasoning. Set aside. Once the roast is done, add the cooked Potato to the harissa tagine along with the green beans and set aside.
YOUR TAGINE QUEEN!
Make a bed of the delicious Quinoa and smother in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted Almonds. Top with a hearty dollop of cashew nut cream cheese. Delish, Chef!
Frequently Asked Questions
What is the preparation time for Potato & Date Tagine?
The preparation time for Potato & Date Tagine with harissa & almonds is between 20 and 40 minutes.
What is the total time required to make Potato & Date Tagine with harissa & almonds?
The total time required to make Potato & Date Tagine with harissa & almonds is between 40 and 65 minutes.
How many servings does Potato & Date Tagine provide?
4 servings
What are the main ingredients in Potato & Date Tagine?
Almonds, Cashew Nut Cream Cheese, Cooked Chopped Tomato, Fresh Mint, Garlic Clove, Garlic Cloves, Green Beans, Lemon Juice, Pesto Princess Harissa Paste, Pitted Dates, Potato, Quinoa
What is the nutritional information of Potato & Date Tagine?
Calories: 725, Carbs: 117 grams, Fat: grams, Protein: 25.7 grams, Sugar: 20.9 grams, Salt: 629 grams
How do I prepare Potato & Date Tagine?
YOUR TAGINE QUEEN!: Make a bed of the delicious quinoa and smother in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted almonds. Top with a hearty dollop of cashew nut cream cheese. Delish, Chef! FINISH THE QUINOA & SAUCE: Toss ½ the mint and ¾ of the dates through the cooked quinoa. Add the lemon juice (to taste) and seasoning. Set aside. Once the roast is done, add the cooked potato to the harissa tagine along with the green beans and set aside. SIMMER THE TAGINE: When the potato reaches the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, add and simmer the green beans until cooked al dente, 3-4 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Return the pot, wiped down, to medium heat with a drizzle of oil. When hot, sauté the garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 100ml [200ml]|#7DA0D7 of water, give it a stir, and simmer until thickened, 12-15 minutes. Add a sweetener (to taste) and the harissa paste (to taste). TOASTY ALMONDS: Place a pot for the tagine over medium heat. When hot, toast the almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. COOK UP THE QUINOA: Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. HOT POTATO: Preheat the oven to 200°C. Spread the potato on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Potato & Date Tagine?
Almonds, Cashew Nut Cream Cheese, Cooked Chopped Tomato, Fresh Mint, Garlic Clove, Garlic Cloves, Green Beans, Lemon Juice, Pesto Princess Harissa Paste, Pitted Dates, Potato, Quinoa
How many calories does Potato & Date Tagine have?
725 calories
How much fat content does Potato & Date Tagine have?
grams
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