Sweet Potato and Pomegranate Tagine

Updated: Jun 7, 2018

Sweet Potato Pomegranate Tagine

Straight from Vegetarian Times | Serves: 6 | Time: About 3 hrs (30 min hands on)


3 medium #SweetPotatoes, peeled and cut into 1-inch cubes

1 large fennel bulb, quartered, cored, and sliced

2 medium #carrots, sliced

2 stalks celery, sliced

1 medium yellow onion, minced

1 clove garlic, finely chopped (1 tsp.)

1/4 cup olive oil

2 Tbs. ras el hanout

1 cup low-sodium vegetable broth

1 cup fresh or thawed frozen pomegranate seeds

1/2 cup chopped fresh mint


Combine sweet potatoes, fennel, carrots, celery, onion, and garlic in 3.5-qt. tagine or Dutch oven. Stir in oil and ras el hanout, and season with salt, if desired. Pour in broth.

Place in cold oven, adjust heat to 300°F, and cook 2 1/2 hours, or until vegetables are cooked through, stirring every 45 minutes. Season with salt and pepper, if desired.

Transfer to wide and shallow serving dish if using Dutch oven. Sprinkle with pomegranate seeds and mint.

What I ate and drank today (1/31/2018):

112 oz of water

1 decaf coffee

Glass of white wine

Can of lager

Egg, cheese and tomato croissant from Cafe Kindred

Leftover beer lime taco filling

Celery with reduced fat peanut butter

Sweet potato tagine


~ 2.5 miles of walking

End of month weigh-in:

- 10 lbs. since Christmas 2017

Beer Lime Tacos

What I ate and drank today (1/30/2018):

160 oz of water

2 cups of decaf coffee

1 orange

1/2 cup kashi with almond milk

Leftover pumpkin chili

Cheese cubes

Beer lime tacos (Thug Kitchen cookbook)

Mexican style beer (the same used on tacos)

Vodka / diet ginger


~2 miles of walking, in 3 segments

Pumpkin Chili

What I ate and drank today (1/29/2018):

128 oz of water

3 cups of decaf coffees

Leftover black-eyed pea cakes with kale

Pumpkin chili (Thug Kitchen cookbook)

Piece of dark chocolate


1 mile of walking (in two 1/2 mile increments, ankle is still a little wonky)

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