This is a great vegetarian dish. It was a great vegetarian option to go with the Moroccan Chicken recipe. The spices are a bit more subtle in this, but I thought it was a great dish that highlights the flavors of the sweet potatoes and the butternut squash. I love when a dish brings out the natural flavors in vegetables. I recommend serving this with couscous with golden raisins and/or dried apricots. If this feels to starch heavy to you, I think cauliflower would be awesome in this too.
Adapted from The Roasted Root
- 2 Tbsp olive oil
- 2 yellow onions, diced
- 2 large sweet potato, peeled and diced in 1/2″ cubes
- 1 medium butternut squash, peeled and chopped in 1/2″ cubes
- 1 Tbsp ground cumin
- 1 heaping Tbsp ground coriander
- 1 Tbsp garlic powder
- 2 tsp cinnamon
- 1 tsp red pepper flakes (more if you like it spicy)
- 1/2 tsp ground ginger
- 2 tsp salt
- 1/2 cup vegetable broth
- 1 lemon, juiced
- 2 large (28oz) cans chickpeas, drained and rinsed
Preheat oven to 400°F. Grease a large baking sheet with cooking spray and toss diced sweet potatoes and butternut squash with a little olive oil and salt and spread out on the baking sheet (it’s ok if it’s kind of piled on, they don’t have to roast, steaming is just fine). Bake for about 25 minutes, until tender.
In a large skillet, heat olive oil over medium high heat and then sauté onion until tender and beginning to brown. Add cooked sweet potato and butternut squash. Add spices, vegetable broth, chickpeas and lemon juice, mix well. Cover and let simmer for about 5 to 10 minutes. Serve with couscous, rice or pita.