Sweet potato tagine a recipe gets a supporting hand from almonds, dates, sumac, dried mint and harissa for a real vegan flavour sensation!
This Moroccan influenced tagine is incredibly easy to make, chop some veggies, mix a sauce, stick it all in the tagine and let it cook for 45 minutes!
Vegan Veggie Tagine
North African influenced dishes have become a regular feature on my weekly menu in recent years.
This Moroccan influenced sweet potato tagine is another dish to add to that list. It is also vegetarian and vegan option.
It is a dish that doubles down on the sweetness of the sweet potatoes and amplifies that with dates and slowly cooked onions.
A hint of spice is added thanks to some rose harissa and sumac offers sourness to the dish.
This means the whole dish rocks a hot, sweet and sour vibe. Something that features in a lot of my recipes!
Frequently Asked Questions
Do I have to use a tagine?
No, you can use a pan with a tight-fitting lid. You want something of a similar size, around 20-22cm (for two people) and not too deep. A small skillet with a lid would be ideal.
What is Zaatar?
Zaatar is correctly spelt as za’atar. It is both a herb and a spice blend, I refer to it here as the spice blend.
It contains toasted sesame seeds, dried thyme, oregano or marjoram and salt. On occasions, it will also contain sumac and other bits.
The herb is called hyssop in English and can also appear in the spice mix.
What is Sumac?
Sumac is a ground spice from the dried berry of a flowering plant. It has a glorious and unique sour flavour and beautiful red colour.
It can be used as both and ingredient and a “raw” seasoning.
Can I use regular harissa in place of rose harissa?
Yes! Harissa comes in many guises and all of them would work wonderfully well in this recipe.
Is all harissa vegan?
As with all store bought packaged ingredients contents are often contain things that you would not expect. As a result, you should defintiely read the jar!
I use Belazu rose harissa which is reportedly vegan.
I almost always serve this sweet potato tagine as either a vegan or vegetarian main course.
If you are in bread making mood you could also serve it with m’smen a wonderful and little known Moroccan flatbread.
However, this recipe also rocks as a side dish. It is perfect with grilled or roasted meats particularly if it has a Persian for North African slant.
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 20-22cm 8-9″ tagine or a similarly sized skillet with a tight-fitting lid. Mine is made by Staub.
- Chopping board.
- Kitchen knife.
- Vegetable peeler.
- Weighing scales and or measuring cups and spoons.
This stupidly simple sweet potato tagine gets a big hit of flavour from rose harissa and ticks both the vegan and vegetarian options and is just as good as a main course as it is as a side dish.
- 150g (1 Cup) Onion
- 300g (2-2½ Cups) Sweet Potato
- 50g (⅓-½ Cup) Blanched Almonds
- 50g (6-7) Pitted Dates
- 1 Tbsp Rose Harissa
- 125ml (½ Cup) Vegetable Stock
- 1 Tsp Sumac
- ½ Tsp Dried Mint
- ½ Tsp Salt
- 2 Tbsp Olive Oil
- ½ Tsp Brown Sugar (Optional)
- 1 Tsp Zaatar plus extra for serving
- Top and tail, then peel and cut the onion into 8 wedges and break them into individual "petals".
- Bee the sweet potato and cut it into thick rounds about 25mm (1") thick, then cut each of these rounds into 6 or 8 wedges depending on the thickness of your sweet potato.
- Tear the pitted dates into strips.
- Combine the vegetable stock with the rose harissa, sumac, dried mint and salt.
- Place the onions in the base of the tagine (20-22cm 8-9") followed by the wedges of sweet potato and arrange them into a flat layer.
- Pour over the sauce that we made followed by the olive oil.
- Add the almonds and dates making sure they are evenly distributed.
- Sprinkle over the zaatar and brown sugar.
- Finally, add the tagine lid and makes sure it sits well, then turn the heat to low-medium and cook for 45 minutes or until the sweet potatoes are cooked.
This recipe uses a 20-22cm 8-9" tagine pot.
Amount Per Serving: Calories: 548Total Fat: 29gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 1102mgCarbohydrates: 67gFiber: 12gSugar: 32gProtein: 11g
Calorific details are provided by a third-party application and are to be used as indicative figures only.