Saffron, Butternut, and Bean Stew with Harissa Yogurt

Preparation info
  • Serves


    • Difficulty


Appears in
Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day

By Allison Day

Published 2021

  • About

Infused with saffron and orange, this Moroccan-inspired stew will impart the incredible aromas of North Africa into your kitchen. The garlic becomes sweet and mellow once stewed so don’t be afraid of the amount. Leftovers reheat beautifully for lunch the following day.


For the Saffron, Butternut, and Bean Stew

  • 2 tablespoons extra-virgin olive oil
  • 2 cups butternut squash, cut in ½-inch cubes


Make the Saffron, Butternut, and Bean Stew

In a large pot or dutch oven, warm oil over medium heat. Add squash, onions, salt, pepper, thyme, cumin, and saffron. Sauté for 15 minutes, until vegetables are tender. Add garlic; cook for 1 minute longer. Add remaining stew ingredients except kale. Roughly break up tomatoes with a wooden spoon. Bring to a boil, r