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–+ servings

Chipotle Sweet Potato Quinoa Tacos

Delicious tacos bursting with flavors from roasted sweet potatoes, tender quinoa, and zesty homemade chipotle sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Nutrition

Ingredients
  

  • 1 cup red quinoa uncooked
  • 3 cups organic vegetable stock
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 large sweet potatoes peeled and cubed
  • 2 Tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 cups roasted herb tomatoes
  • 1 can black beans 15 oz., drained and rinsed
  • 1 Tbsp extra virgin olive oil for serving
  • 1 tsp dried oregano for serving
  • 1 tsp smoked paprika for serving
  • 1 tsp dried parsley for serving
  • 1 tsp garlic powder for serving
  • 1/2 tsp ground cumin for serving
  • 1 serving dairy-free chipotle sauce for serving
  • as needed corn or flour tortillas charred for serving
  • as needed jalapeños chopped for serving

Method
 

  1. Start by rinsing the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with vegetable stock, sea salt, black pepper, smoked paprika, and garlic powder. Bring it to a boil over medium-high heat. Once boiling, reduce heat to low and cover. Allow it to simmer for about 15 minutes until all liquid is absorbed and quinoa is fluffy.
  2. While the quinoa cooks, preheat your oven to 400°F (200°C). On a baking sheet lined with parchment paper, toss cubed sweet potatoes with extra virgin olive oil, oregano, parsley, basil, smoked paprika, and garlic powder. Spread them out in an even layer. Add halved poblano peppers skin-side up on another section of the baking sheet. Roast everything in the oven for about 20 minutes until sweet potatoes are tender and golden.
  3. In a small saucepan over medium heat, combine drained black beans with remaining olive oil, oregano, smoked paprika, parsley, garlic powder, and ground cumin. Stir occasionally until warmed through.
  4. Now that everything is ready, grab those charred tortillas! Layer them with quinoa first followed by roasted sweet potatoes and poblano peppers. Top generously with black beans and chopped jalapeños for an extra kick. Drizzle your dairy-free chipotle sauce over everything before folding your tacos closed.

Nutrition

Serving: 1gCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 300mgFiber: 6gSugar: 5g

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