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