Sweet Potato Tagine

I've been feeling a lot of anxiety and apprehension over the last couple of days; the fact that I'm moving to the other side of the world next week is beginning to sink in, and it's very, very daunting! I still have so much to sort out; packing to do, friends to see, money to exchange...! So today I decided it was about time I called a time-out on the stressful thoughts buzzing around my mind and had some me time. I spent the evening doing some yoga designed to increase the flexibility of body and mind, which left me feeling so much more relaxed and able to face my to-do list with a fresh and calm attitude.
Sweet potato tagine

I then cooked myself a healthy, meat-free dinner. I think it's important to eat a vegetarian meal at least once or twice a week; not just for our health, but for the sustainability of our western diets (but that's another blog post!) This is a perfect meals for those meat-free days. I find cooking extremely relaxing and therapeutic, so cooking dinner extended my me-time tonight! In times of stress, I feel it's even more important than usual to take care of yourself by nourishing your body with delicious and nutritious, healthy food.

The name for this blog post comes from the colour of the dish: most of the ingredients are on the red/orange/yellow spectrum! All these vibrant vegetables mean that it's a super healthy dinner, packing in all of your 5 a day. Perfect for giving your body the nourishment it deserves!

Sweet potato Tagine

Serves 2

120g Couscous, already prepared and seasoned
Tin of chopped tomatoes
1tsp each smoked paprika, cumin, cinnamon 
Olive oil
2 tsp honey
1/2tsp hot chilli powder
1 red onion
1 medium sweet potato
1 red or yellow pepper
1 carrot
Handful dried apricots
Salt and pepper

Preheat the oven to  200 degrees/ 180 for a fan oven.
1. Chop all the vegetables into square pieces and place in a roasting tin. Cover with olive oil and season.
2. Roast for 30 mins, turning the vegetables half way through to ensure they're evenly cooked,
3. Gently fry the spices in olive oil. Add the tomatoes, honey, dried apricots and half a tin of water. Simmer for 5 mins, until the sauce has reduced and the apricots are looking plump.
4. Add the roasted vegetables and season with salt and pepper. Simmer for a further 2 minutes.
5. Serve on a bed of cous cous.

Tip: You can experiment with different flavourings for your cous cous; I added vegetable stock, the juice of a lemon, cumin, paprika, garlic, pepper and raisins. This combination really complemented the sweet and spicy taste of the tagine.  

Let me know how you get on if you try this recipe! 

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