Description
These Chipotle Sweet Potato Quinoa Tacos offer a vibrant and nutritious twist on traditional tacos, featuring roasted chipotle-spiced sweet potatoes paired with fluffy quinoa, black beans, and corn. Perfectly seasoned and topped with fresh avocado and cilantro, these tacos are vegan, naturally gluten-free, and packed with wholesome flavors that make for a satisfying main course.
Ingredients
Scale
Main Ingredients
- 1 large sweet potato, peeled and diced small
- 1 tablespoon olive oil
- 1/2 teaspoon chipotle chili powder (or to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup uncooked quinoa
- 1 cup water or vegetable broth
- 8 small corn or flour tortillas
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn (fresh, canned, or thawed from frozen)
- 1/4 cup red onion, finely chopped
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Optional Toppings
- Sour cream or Greek yogurt
- Chipotle mayo
- Salsa
- Shredded lettuce
- Crumbled queso fresco
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced sweet potatoes with olive oil, chipotle chili powder, smoked paprika, cumin, salt, and pepper to evenly coat. Spread the sweet potatoes out in a single layer on a baking sheet.
- Roast Sweet Potatoes: Roast the seasoned sweet potatoes in the oven for 20 to 25 minutes, flipping them halfway through cooking to ensure even caramelization and tenderness.
- Cook Quinoa: While the sweet potatoes roast, rinse the quinoa thoroughly under cold water. Combine the quinoa with water or vegetable broth in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed. Fluff the cooked quinoa with a fork and set aside.
- Warm Tortillas: Heat the tortillas by warming them in a dry skillet over medium heat for a few seconds on each side or by wrapping them in foil and placing them in the oven until warm and pliable.
- Assemble Tacos: To assemble, spoon a layer of quinoa onto each tortilla, then top with roasted sweet potatoes, black beans, corn, chopped red onion, and slices of avocado. Garnish with fresh cilantro and add any optional toppings like sour cream, chipotle mayo, salsa, shredded lettuce, or queso fresco as desired.
- Serve: Serve the tacos warm with lime wedges on the side for squeezing over the top, enhancing the bright and smoky flavors.
Notes
- You can prepare the quinoa and roasted sweet potatoes in advance to make quick and easy weeknight meals.
- Adjust the spice level by increasing or decreasing the amount of chipotle chili powder used.
- These tacos are vegan-friendly and naturally gluten-free when using corn tortillas.
- Optional toppings can be customized to suit dietary preferences and taste.
