What are the main ingredients in Sweet Potato & Date Tagine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Sweet Potato & Date Tagine?

Calories: 771, Carbs: 130 grams, Fat: grams, Protein: 22.6 grams, Sugar: 44.4 grams, Salt: 767 grams

How do I prepare Sweet Potato & Date Tagine?

SIMMER THE TAGINE: When the sweet potato chunks reach the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 4-5 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Wipe down the pot and return to medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 100ml of water, give it a stir, and simmer until thickened, 10-12 minutes. Add a sweetener and the harissa paste (to taste). WARM VEGGIES: Preheat the oven to 200°C. Spread the sweet potato chunks 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). COOK UP THE QUINOA: Place the rinsed quinoa in a pot with 300ml 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. FINISH THE QUINOA & SAUCE: Toss ½ of the chopped mint and ¾ of the chopped dates through the cooked quinoa. Add lemon zest (to taste), lemon juice, and seasoning. Set aside for serving. Once the roast is done, add the cooked sweet potato to the harissa tagine along with the green beans and seasoning. Set aside. TOASTY ALMONDS: Place a pot for the tagine over a medium heat. When hot, toast the almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. YOUR TAGINE QUEEN!: To serve, make a bed of delicious quinoa and smother it in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted almonds and the remaining lemon zest (to taste). Top with a hearty dollop of cashew nut yoghurt and serve with a lemon wedge on the side. Delish!

What should be prepared from my kitchen to make Sweet Potato & Date Tagine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Sweet Potato & Date Tagine

Name: Sweet Potato & Date Tagine
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

A chunky tomato-based stew with sweet 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 spattered with creamy cashew nut yoghurt.

Sweet Potato & Date Tagine

with harissa, almonds & cashew nut yoghurt

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

Ingredients:

Cashew Nut Yoghurt
Cooked Chopped Tomato
Fresh Mint
Garlic
Garlic Clove
Green Beans
Lemon Juice
Pesto Princess Harissa Paste
Pitted Dates
Quinoa
Raw Almonds
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

WARM VEGGIES
Preheat the oven to 200°C. Spread the sweet potato chunks 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).
COOK UP THE QUINOA
Place the rinsed quinoa in a pot with 150ml 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 a 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 sweet potato chunks reach the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 3-4 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Wipe down the pot and return to medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 50ml of water, give it a stir, and simmer until thickened, 8-10 minutes. Add a sweetener and the harissa paste (to taste).
FINISH THE QUINOA & SAUCE
Toss ½ of the chopped mint and ¾ of the chopped dates through the cooked quinoa. Add lemon zest (to taste), lemon juice, and seasoning. Set aside for serving. Once the roast is done, add the cooked sweet potato to the harissa tagine along with the green beans and seasoning. Set aside.
YOUR TAGINE QUEEN!
To serve, make a bed of delicious quinoa and smother it in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted almonds and the remaining lemon zest (to taste). Top with a hearty dollop of cashew nut yoghurt and serve with a lemon wedge on the side. Delish!

Sweet Potato - 250g
Quinoa - 75ml
Raw Almonds - 1
Green Beans - 80g
Garlic Clove - 1
Cooked Chopped Tomato - 1
Pesto Princess Harissa Paste - 15ml
Fresh Mint - 3g
Pitted Dates - 1
Lemon Juice - 1
Cashew Nut Yoghurt - 1

Download the Recipe

Serves 2

WARM VEGGIES
Preheat the oven to 200°C. Spread the sweet potato chunks 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).
COOK UP THE QUINOA
Place the rinsed quinoa in a pot with 300ml 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 a 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 sweet potato chunks reach the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 4-5 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Wipe down the pot and return to medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 100ml of water, give it a stir, and simmer until thickened, 10-12 minutes. Add a sweetener and the harissa paste (to taste).
FINISH THE QUINOA & SAUCE
Toss ½ of the chopped mint and ¾ of the chopped dates through the cooked quinoa. Add lemon zest (to taste), lemon juice, and seasoning. Set aside for serving. Once the roast is done, add the cooked sweet potato to the harissa tagine along with the green beans and seasoning. Set aside.
YOUR TAGINE QUEEN!
To serve, make a bed of delicious quinoa and smother it in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted almonds and the remaining lemon zest (to taste). Top with a hearty dollop of cashew nut yoghurt and serve with a lemon wedge on the side. Delish!

Sweet Potato - 500g
Quinoa - 150ml
Raw Almonds - 1
Green Beans - 160g
Garlic - 1
Cooked Chopped Tomato - 1
Pesto Princess Harissa Paste - 30ml
Fresh Mint - 5g
Pitted Dates - 1
Lemon Juice - 1
Cashew Nut Yoghurt - 1

Download the Recipe

Serves 3

WARM VEGGIES
Preheat the oven to 200°C. Spread the sweet potato chunks 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).
COOK UP THE QUINOA
Place the rinsed quinoa in a pot with 450ml 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 a 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 sweet potato chunks reach the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 6-7 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Wipe down the pot and return to medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 150ml of water, give it a stir, and simmer until thickened, 12-15 minutes. Add a sweetener and the harissa paste (to taste).
FINISH THE QUINOA & SAUCE
Toss ½ of the chopped mint and ¾ of the chopped dates through the cooked quinoa. Add lemon zest (to taste), lemon juice, and seasoning. Set aside for serving. Once the roast is done, add the cooked sweet potato to the harissa tagine along with the green beans and seasoning. Set aside.
YOUR TAGINE QUEEN!
To serve, make a bed of delicious quinoa and smother it in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted almonds and the remaining lemon zest (to taste). Top with a hearty dollop of cashew nut yoghurt and serve with a lemon wedge on the side. Delish!

Sweet Potato - 750g
Quinoa - 225ml
Raw Almonds - 1
Green Beans - 240g
Garlic - 1
Cooked Chopped Tomato - 1
Pesto Princess Harissa Paste - 45ml
Fresh Mint - 8g
Pitted Dates - 1
Lemon Juice - 1
Cashew Nut Yoghurt - 1

Download the Recipe

Serves 4

WARM VEGGIES
Preheat the oven to 200°C. Spread the sweet potato chunks 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).
COOK UP THE QUINOA
Place the rinsed quinoa in a pot with 600ml 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 a 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 sweet potato chunks reach the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 6-7 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Wipe down the pot and return to medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 200ml of water, give it a stir, and simmer until thickened, 12-15 minutes. Add a sweetener and the harissa paste (to taste).
FINISH THE QUINOA & SAUCE
Toss ½ of the chopped mint and ¾ of the chopped dates through the cooked quinoa. Add lemon zest (to taste), lemon juice, and seasoning. Set aside for serving. Once the roast is done, add the cooked sweet potato to the harissa tagine along with the green beans and seasoning. Set aside.
YOUR TAGINE QUEEN!
To serve, make a bed of delicious quinoa and smother it in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted almonds and the remaining lemon zest (to taste). Top with a hearty dollop of cashew nut yoghurt and serve with a lemon wedge on the side. Delish!