Crispy Quinoa + Mole Sweet Potato Tacos {what’s for dinner :: Juice January}

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I LOVE tacos. I usually use corn tortillas since I am gluten free when I live in the states. You can of course use flour tortillas; it’s up to you! These tacos 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 soaks up all the delicious flavors of the season.

Crispy Quinoa and Mole Sweet Potato Tacos

You will need:

For the sweet potatoes:
– 1 medium sweet potato
– 1 tablespoon olive oil
– Juice from one lime, plus for garnish

For the mole seasoning:
1 teaspoon oregano
– 2 teaspoons cocoa powder
– 1 teaspoons ancho chile powder
– 1 teaspoon coriander
– 1 teaspoon cumin
– 1/4 teaspoon cinnamon
– 1/2 teaspoon sage
– 1/2 teaspoon salt and pepper

A few necessary extras:
1/2 cup quinoa, pre-cooked
– 1 tablespoon olive oil
– 2-3 handfuls spinach
1 sliced avocado
4-6 corn tortillas
– 2-3 ounces queso fresco or goat cheese
– lime juice & cilantro to top

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Preparation:

Preheat oven to 350 degrees. 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 lime 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, avocado, quinoa, and cheese. Give a quick squeeze of lime juice and sprinkle with cilantro, serve warm.

*Crispy quinoa inspired by Sara’s salad.

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