Sweet Potato Quinoa Tacos (Print Version)
# Ingredients:
→ QUINOA
01 -
1 cup uncooked red quinoa (can swap for white or multi-colored quinoa)
02 -
3 cups low-sodium vegetable broth or stock
03 -
1/2 tsp smoked paprika
04 -
1/2 tsp garlic powder
05 -
1/2 tsp black pepper
06 -
1/2 tsp sea salt
→ ROASTED VEGGIES
07 -
2 poblano peppers
08 -
2 cups tomatoes roasted with herbs
09 -
1 tsp garlic powder
10 -
1 tsp basil (dried)
11 -
1 tsp smoked paprika
12 -
1 tsp parsley (dried)
13 -
1 tsp oregano (dried)
14 -
2 tbsp olive oil (extra virgin)
15 -
2 large sweet potatoes, peeled and cut into cubes
→ SAUTÉED BLACK BEANS
16 -
1 tbsp olive oil (extra virgin)
17 -
1 (15 oz.) can cooked black beans, rinsed and drained
18 -
1 tsp dried parsley
19 -
1 tsp smoked paprika
20 -
1 tsp oregano (dried)
21 -
1/2 tsp cumin powder
22 -
1 tsp garlic powder
→ TACOS
23 -
Tortillas (corn or flour), homemade if preferred
24 -
Chopped jalapeños (fresh)
25 -
Fresh cilantro leaves to garnish, optional
→ CHIPOTLE SAUCE
26 -
One serving of your favorite non-dairy chipotle sauce
# Instructions:
01 -
Prepare the tomatoes with herbs following your go-to recipe. These will be used for the filling.
02 -
Crank your oven up to 400°F (200°C) and line a tray with parchment. Toss peeled potato cubes and whole poblano peppers in oil, parsley, oregano, garlic powder, paprika, and basil until everything is coated. Spread them out on the tray and bake for 20-25 minutes until edges darken and they're golden. Chop the roasted peppers once cooled.
03 -
In a medium pot, bring the veggie broth to boil over medium-high heat. Stir the quinoa into the boiling stock for a minute or two. Lower the heat and simmer, stirring every few minutes, just until the liquid’s soaked up and the quinoa softens. Mix in salt, paprika, black pepper, and garlic powder before turning off the heat.
04 -
In a frying pan, warm olive oil over medium heat. Toss in the black beans, cumin, garlic, oregano, parsley, and paprika. Stir everything around for about 5-6 minutes until heated through, letting the flavors pop. Take off the heat.
05 -
Make the non-dairy chipotle sauce using its instructions ahead of time.
06 -
Oven method: Heat the oven to 350°F (175°C). Pop tortillas directly onto the rack for 2 minutes after switching off the oven. Or char them on the stovetop by placing the tortilla on low-to-medium flame till edges start to crisp. Flip and repeat till desired look is achieved.
07 -
Fill each tortilla with quinoa, roasted potatoes, diced poblanos, seasoned beans, and tomatoes. Add jalapeños and chipotle sauce on top, then garnish with a few cilantro leaves, if using.
# Notes:
01 -
For a deeper flavor, make the roasted tomatoes in advance. Chipotle sauce stores well in the fridge for up to 3 days.