Crispy quinoa and mole sweet potato tacos from naturally ella

today’s tasty post is brought to you by the sweet and talented naturally ella!  are you looking for the perfect online resource for healthy vegetarian eating?  well, i’ve just introduced you to it’s creator.  so head over and get cooking!  you’ll love her seasonal recipes and beautiful pictures.  and then come back for these tacos.  because mole and crispy quinoa?  ENOUGH SAID.  andale andale!  

more after the jump!

 

There seems to be two major food groups in my diet: tacos and spring rolls. 

Why these two items? They are easily gluten-free and vegan (pleasing almost every eater) and are easily adaptable for any season. The sweet potatoes during the winter make for a hearty meal that soak up all the delicious flavors. 

To take these tacos a step further, try your hand at making your own tortillas- amazingly easy (and cheap too!)

Crispy Quinoa and Mole Sweet Potatoes Tacos

Ingredients:

Sweet Potatoes:

1 medium sweet potato

1 tablespoon olive oil

Juice from one lime

 

Mole Seasoning:

1 teaspoon oregano

2 teaspoons cocoa powder

1 teaspoons ancho chile powder

1 teaspoon coriander

1 teaspoon cumin

1/4 teaspoon cloves

1/2 teaspoon sage

1/2 teaspoon pepper

 

Extras:

1/2 cup quinoa, pre-cooked

1 tablespoon olive oil

2-3 handfuls lettuce

4-6 corn tortillas

2-3 ounces queso fresco or goat cheese

Lime juice/Cilantro to top

 

Directions:

Preheat oven to 350?. Peel sweet potato and cut into 2-3” long sticks that are 1/4” in thickness. Toss together all the seasonings for the mole rub. Sprinkle over sweet potatoes, drizzle with olive oil and lemon juice; toss until everything is well coated.

Roast sweet potatoes until tender, 25-35 minutes.

Heat olive oil in a skillet over high heat and add quinoa. Cook and stir quinoa until liquid has evaporated and quinoa is crisp, 2-3 minutes.

To assemble tacos, layer spinach, roasted sweet potatoes, quinoa, and cheese. Give a quick squeeze of lime juice and sprinkle with cilantro, serve warm.

*Crispy quinoa inspired by Sara’s salad.

sweet potato tacos

the what:

 

organic corn tortillas

2 ripe avocados

cilantro

1/2 medium red onion

1 medium sweet potato

1 lime

can of organic black beans

salsa (preferrably fresh, organic and flavorful!)

salt, pepper, red pepper flakes

trader joe’s chilli pepper sauce (or similar)

the how:

 

-roast chopped sweet potatoes coated in EVOO and sea salt until semi soft (I used the toaster oven at 375 degrees)

-while potatoes are roasting, make a quick batch of guacamole (using avocados, cilantro, some chopped red onion, the salsa, sea salt and  1/2 the lime)

- sautee chopped red onion, sweet potatoes, red pepper flakes, sea salt, black pepper and a healthy dash of the trader joes chilli pepper sauce in EVOO until the veggies are soft. 

- add black beans (1/2-3/4 c) to sweet potato mixture and heat for one more minute

-heat corn tortilla over open flame

-pile the sweet potato mixture, guacamole, and cilantro and a squeeze of the lime

-try not to make a total pig of yourslf in front of your fiance while simultaneously shoving taco in your mouth and talking about what an amazing chef you’re turning out to be.

*this recipe will feed two hungry adults, with only a little leftover beans and guac.  double it up for easy leftovers!