Veggie Bowl

Moroccan Vegetable Tagine


Traditionally slow-cooked in a clay pot, the tagine hails from North African countries like Morocco and Algeria. Inspired by this authentic dish, we’ve put together a star lineup of veggies. Butternut squash, carrots, red peppers and chickpeas are seasoned with cumin, turmeric, ginger, cinnamon, saffron and preserved lemon for a uniquely-flavored and comforting stew. Served alongside kale and Israeli couscous with dried apricots, currants, and golden raisins, it’s the perfect marriage of sweet and savory.

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Nutrition Facts

Protein 13g
26% DV
Carbohydrates 69g
25% DV
Fats 13g
17% DV
Servings:  1,  Serv. Size:  1 bowl (368g),  Amount Per Serving:Calories 430,  Total Fat 13g (17% DV),  Sat. Fat 1.5g (8% DV),  Trans Fat 0g,  Cholest. 0mg (0% DV),  Sodium 760mg (33% DV),  Total Carb. 69g (25% DV),  Fiber 10g (36% DV),  Total Sugars 13g  (Incl. 0g Added Sugars, 0% DV),  Protein 13g (26% DV),  Vit. D(0% DV),  Calcium(10% DV),  Iron(16% DV),  Potas.(12% DV). 


Ingredients: Cooked Israeli Couscous (Wheat Flour, Rosemary Extract), Water, Cooked Chickpeas (Chickpeas, Water, Salt), Crushed Tomatoes (Tomatoes, Salt), Butternut Squash, Onion, Carrots, Kale, Red Peppers, Almonds, Dried Apricots, Olive Oil, Golden Raisins, Potato Starch, Currants, Parsley, Spices, Garlic, Salt, Lemon Juice

Contains: Wheat, Almond


How to Enjoy

Microwave: Microwave (1000 W): Remove from carton and peel up a corner of the plastic film to let steam escape. Microwave on high for 5 - 6 minutes, or until internal temperature reaches 165° F. Stir well to mix ingredients.
Stovetop: Combine 1 teaspoon of neutral oil and 1 tablespoon of water in a nonstick skillet over medium heat. Add tray contents; cover and heat for about 7-10 minutes, or until internal temperature reaches 165°F, stirring often.

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