Sweet Potato Quinoa Tacos (Print Version)
# Ingredients:
→ QUINOA
01 -
1 cup uncooked red quinoa (swap with white or mixed varieties if needed)
02 -
3 cups vegetable broth (organic preferred)
03 -
1/2 teaspoon smoked paprika
04 -
1/2 teaspoon black pepper
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon sea salt
→ ROASTED VEGGIES
07 -
2 medium poblano peppers
08 -
2 tablespoons olive oil (extra virgin)
09 -
1 teaspoon garlic powder
10 -
1 teaspoon smoked paprika
11 -
1 teaspoon dried parsley
12 -
1 teaspoon dried basil
13 -
1 teaspoon dried oregano
14 -
2 large sweet potatoes, peeled and diced
15 -
2 cups homemade roasted tomatoes with herbs
→ SAUTEED BLACK BEANS
16 -
1 canned black beans, drained and rinsed (15 oz.)
17 -
1 tablespoon olive oil (extra virgin)
18 -
1 teaspoon garlic powder
19 -
1/2 teaspoon ground cumin
20 -
1 teaspoon dried smoked paprika
21 -
1 teaspoon parsley (dried)
22 -
1 teaspoon oregano (dried)
→ TACOS
23 -
Use store-bought or homemade tortillas (corn or flour)
24 -
Optional: Fresh cilantro for garnish
25 -
Fresh jalapeños, diced
→ CHIPOTLE SAUCE
26 -
One batch dairy-free chipotle sauce
# Instructions:
01 -
Use your favorite recipe for roasted herb tomatoes. These will be part of the taco layers.
02 -
Set the oven to 200°C (400°F). Prep a tray with parchment paper. Mix diced sweet potatoes and whole poblano peppers in a bowl with olive oil, dried oregano, parsley, basil, smoked paprika, and garlic powder. Spread them evenly on the tray and bake until golden and slightly crispy on the edges for about 20-25 minutes. Dice the peppers after roasting.
03 -
Put the vegetable stock in a medium pan and heat it to a boil. Stir in the quinoa, letting it boil for a minute or two while stirring consistently. Turn down the heat to simmer and keep an eye on it every 3–4 minutes. When the liquid’s all soaked up and the quinoa is fluffy, season with garlic powder, smoked paprika, salt, and pepper.
04 -
Warm olive oil over medium-high heat in a skillet. Toss in black beans with garlic powder, oregano, parsley, smoked paprika, and cumin. Stir occasionally for about 5–6 minutes and let the flavors soak in. Take it off the stove once heated through.
05 -
Whip up the chipotle sauce using a dairy-free base. Follow your go-to recipe for this step.
06 -
To heat in the oven: Preheat it to 175°C (350°F), place tortillas on the rack, turn the oven off, and leave them to warm for 2 minutes. For stovetop: Put each tortilla over a medium gas flame and let it char slightly, flipping to do both sides. Repeat until all are done.
07 -
Layer each tortilla with quinoa, roasted sweet potatoes, roasted peppers, herbed tomatoes, and black beans. Add fresh jalapeños on top, drizzle chipotle sauce, and sprinkle some cilantro if you like.
# Notes:
01 -
For best prep, make the herb-roasted tomatoes ahead of time. The chipotle sauce keeps fresh in the fridge for up to 3 days.