NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Sweet potato

0.5 cup Zucchini

0.75 cup Canned chickpeas

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Red onion

1 clove Garlic

0.5 tsp Ras el Hanout

0.25 tsp Ground cinnamon

0.5 cup Vegetable broth

1 cup Fresh spinach

0.25 cup Cooked quinoa

1 cup Non-fat Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the diced sweet potato, zucchini, and chickpeas on the baking sheet with olive oil, sea salt, and black pepper until evenly coated.

• 3

  Roast the vegetables and chickpeas for 20 minutes until the sweet potatoes are tender and the edges are slightly caramelized.

• 4

  While the vegetables roast, sauté the finely diced red onion and minced garlic in a large skillet over medium heat until translucent.

• 5

  Stir the Ras el Hanout and ground cinnamon into the skillet for 30 seconds until fragrant, then pour in the vegetable broth.

• 6

  Bring the broth to a gentle simmer, then stir in the roasted vegetable and chickpea mixture along with the fresh spinach.

• 7

  Simmer for 3 to 5 minutes until the spinach has completely wilted and the sauce has slightly thickened.

• 8

  Place the warm cooked quinoa in a bowl, top with the vegetable tagine, and finish with a generous dollop of non-fat Greek yogurt.