Description
Roasted sweet potatoes, protein-packed quinoa, and smoky chipotle sauce come together in these flavorful, plant-based tacos. A satisfying, nutritious, and easy-to-make meal, perfect for any taco lover!
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can black beans, drained and rinsed
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 8 small corn tortillas
- 1 avocado, sliced
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and smoked paprika. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
- Cook the Quinoa: In a medium pot, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
- Prepare the Chipotle Sauce: In a small bowl, mix chopped chipotle peppers with cumin and a splash of lime juice.
- Assemble the Tacos: Warm tortillas in a dry skillet. Layer with quinoa, roasted sweet potatoes, and black beans. Drizzle with chipotle sauce.
- Garnish & Serve: Top with avocado slices, cilantro, and an extra squeeze of lime. Enjoy!
- Prep Time: 10 min
- Cook Time: 30 min