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Root Vegetable Tagine with Kale

Prep Time 10 minutes
Total Time 45 minutes
Servings 6
Author Phoebe Lapine


  • 2 tablespoons olive or coconut oil
  • 1 large sweet onion diced
  • 1 medium parsnip peeled and diced
  • 2 large cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons tomato paste
  • 2 medium sweet potatoes peeled and diced
  • 2 medium purple potatoes or sub regular Yukon gold, peeled and diced
  • 2 bunches baby carrots or sub 2 medium diced carrots, peeled
  • 1 quart vegetable stock
  • 2 cups roughly chopped kale leaves
  • 2 tablespoons lemon juice
  • ¼ cup cilantro leaves roughly chopped
  • Pepitas or toasted slivered almonds optional, for serving


  1. In a large stock pot or Dutch oven, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the parsnip and cook until beginning to turn golden brown, 3 more minutes. Stir in the garlic, ground cumin, ginger, cinnamon, salt, cayenne, and tomato paste. Cook until very fragrant, 2 minutes. Fold in the sweet potatoes, purple potatoes, and carrots. Cover with vegetable stock and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender, about 20 minutes.
  2. Stir in the kale and lemon juice. Simmer for another 2 minutes, until the leaves are vibrant and slightly wilted. Garnish with the cilantro and nuts, if using, and serve over quinoa or couscous.

Recipe Notes

You can simplify the ingredient list by only choosing a couple types of root vegetable. Most of the other ingredients are pantry staples, so don't be intimidated!