Sweet Potato Quinoa Tacos
Ingredients
- 1 small sweet potato, cubed
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 1/4 red onion, finely diced
- 2 garlic cloves, minced
- 1/2 jalapeno, finely chopped
- 1/2 c quinoa
- 1 tbsp tomato paste
- 1 c water
- 1 tbsp coconut aminos
To serve
- 8 taco shells
- 1/2 c plain unsweetened vegan yogurt
- 1/2 c red cabbage, finely shredded
- 1/2 c cilantro, chopped
- 1/2 c cherry tomatoes, halved
- Hot sauce of choice
- Lime wedges
Preparation
Preheat the oven to 425 degrees Fahrenheit.
Add the cubed sweet potato to a bowl and drizzle with a small amount of oil.
Add all seasonings to a small dish and combine. Sprinkle half of the seasoning mix over the sweet potatoes and toss to coat. Spread on a parchment-lined baking sheet and bake for 20-25 minutes.
Heat a medium saucepan over medium-low heat. Add a small amount of water or oil and sauté onion, garlic, and jalapeno for 2-3 minutes until fragrant. Add quinoa and remaining spices. Toast for 30 seconds, stirring frequently and adding more water or oil if needed to deglaze. Add tomato paste, water, and coconut aminos. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes.
Assemble the tacos using the prepared ingredients, add a squeeze of lime, and enjoy.
