Moroccan Vegetable Skillet
Moroccan Vegetable Skillet
Looking for a delicious plant-based meal to warm you up in these cold winter months? This Moroccan vegetable skillet is just perfect for that. Grab a warm blanket, get cozy by the fire, and indulge in this warm spicy Moroccan dish.
Using Moroccan spices are very beneficial to your health and wellness. Visit any Moroccan restaurant and you are bound to find a handful of colorful spices. Colors rich in many antioxidants and phytonutrients. In this recipe, I used a standard spice mix called Ras El Hanout.
Ras El Hanout is an aromatic signature blend from the middle east.
The vibrant, earthy mix is pared down to many anti-inflammatory spices including cinnamon, cumin, coriander, allspice, black pepper, and ginger. Some blends even include turmeric and high-quality sea salt. Having trouble finding a Ras el Hanout spice blend? Make your own… its simple!
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
You will need (2-3 servings)
1 tbsp coconut oil or ghee
1/2 red onion
2 bell peppers, diced
1 tsp minced garlic
1 tsp minced ginger
1 tsp sea salt
1 tbsp frontier coop ras en hanout seasoning
dash of cayenne pepper
2 tbsp tomato paste
2 cups chopped swiss chard
1 small zucchini
1 cup vegetable broth (with optional 1 tsp @organicbust baobab to balance spice)
1/4 cup chopped olives
2 tbsp cilantro
Heat ghee or oil in a dutch oven.
Add onions, peppers, garlic, and ginger… saute.
Add in sea salt & ras en hanout seasoning mix
Saute for about 5 minutes.
Next, Add chopped zucchini and swiss chard, saute a few minutes.
Add olives, cayenne pepper, and broth.
Simmer for 10 minutes.
Top with cilantro.
Optional: Heat a tsp ghee or coconut oil in a small pan, toss in cinnamon, cashews or macadamia nuts. Use as a crunchy topping for the skillet.
Indulge, Enjoy!
