Description
Delicious and nutritious Chipotle Sweet Potato Quinoa Tacos featuring roasted sweet potatoes seasoned with smoky spices, combined with spiced quinoa and fresh toppings like avocado, cabbage, and cilantro. Perfect for a flavorful vegetarian and gluten-free meal, these tacos bring vibrant Mexican-inspired flavors to your table.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
Chipotle Quinoa Filling
- 1 cup cooked quinoa
- 1 canned chipotle pepper in adobo sauce, minced
- 1 teaspoon adobo sauce (from the canned chipotle peppers)
- 1 tablespoon lime juice
Taco Assembly
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
- ¼ cup crumbled feta or cotija cheese (optional)
- Lime wedges, for serving
Instructions
- Preheat & Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, smoked paprika, and cumin until evenly coated.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes evenly on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until they are tender and lightly browned.
- Mix the Quinoa Filling: While the sweet potatoes are roasting, combine the cooked quinoa, minced chipotle pepper, adobo sauce, and lime juice in a bowl. Stir until well mixed and the flavors meld together.
- Warm Tortillas: Warm the tortillas in a skillet over medium heat or microwave them until soft and pliable to prepare for assembling the tacos.
- Assemble Tacos: Fill each warmed tortilla with roasted sweet potatoes and the chipotle quinoa mixture. Top with shredded cabbage, avocado slices, chopped cilantro, and cheese if using.
- Serve: Serve immediately with lime wedges on the side for an extra burst of freshness and flavor.
Notes
- Adjust the amount of chipotle pepper to increase or decrease the heat to your preference.
- For extra texture and flavor, add toasted pepitas or pickled red onions as toppings.
- These tacos are ideal for meal prep—store the sweet potato and quinoa filling separately from the fresh toppings to maintain freshness.
