Morrocan Tagine


Serves 4
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 10 mins
Cooking time: 30 mins
Post workout meal
Family friendly

Use deep pan

Butternut squash is great in place
of sweet potato

If using bay leafs & cardamon pods, dont forget to take out before you eat


1 onion

3 grated carrot

1 red bell pepper

180 g quinoa

1 tbsp hemp oil

244 sweet potatoes

1 red chilli

50 g spinach

1 can chickpeas

1 tbsp harissa

1 can can chopped tomatoes

14 g nutritional yeast

1.5 tsp maple syrup

70 g flaked almonds toasted

1 tsp cumin

1 tsp paprika

0.5 tsp ginger

0.5 tsp coriander powder

2 bay leaves

few saffron strands& 2 cardamom popds optional

3 garlic cloves

1 pinch pink himalayan salt


1.Toast almonds in preheated oven 180 for 5mins. Leave to cool
2.Heat oil in deep pan over medium high heat
3.Fry finely chopped onions & chilli, 3-4 mins until softened
4.Add crushed garlic, 1 min
5.Add spice mix & stir, 1 min
6.Add chopped pepper, grated carrots & chopped sweet potato, stir & cover for 3-4mins
7.Add can tomatoes, harissa, salt, quinoa, 150ml boiling water, bay leaves, saffron & cardamom pods if using
8.Turn heat down to medium low & simmer covered for 20mins
9.Stir in spinach, drained & rinsed chickpeas & nutritional yeast, cook for further 2 mins
10.Chop almonds & mix in

Serve and Enjoy.