Description
Chipotle Sweet Potato Quinoa Tacos offer a smoky, savory, and wholesome plant-based meal combining tender spiced sweet potatoes with protein-rich quinoa. Wrapped in warm tortillas and topped with fresh cilantro and lime, these vegan-friendly tacos are perfect for a quick dinner or comforting weekend meal, balancing bold flavors and satisfying textures with simple, everyday ingredients.
Ingredients
Units
Scale
Main Ingredients
- 2 medium sweet potatoes, peeled and diced into bite-sized cubes
- 1 cup quinoa, rinsed thoroughly
- 2 cups vegetable broth or water (for cooking quinoa)
- 1 tablespoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 8 soft tortillas (flour or corn, based on preference)
Garnishes and Extras
- Fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional: avocado slices or guacamole
- Optional: salsa, chopped green onions, or crumbled vegan cheese
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the peeled and diced sweet potatoes with 1 tablespoon olive oil, chipotle chili powder, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for about 25 minutes, flipping halfway through, until tender and caramelized.
- Cook the Quinoa: While the sweet potatoes roast, rinse 1 cup quinoa under cold water. Cook it in 2 cups vegetable broth or water according to package instructions, about 15 minutes. Fluff with a fork and keep warm.
- Prepare Aromatics and Mix Filling: Heat remaining olive oil in a large skillet over medium heat. Sauté chopped onions and minced garlic until soft and fragrant, about 5 minutes. Add cooked quinoa and roasted sweet potatoes, stirring gently to combine. Taste and adjust seasoning with salt and pepper.
- Warm the Tortillas: Warm tortillas in a dry skillet or wrapped in foil in the oven until soft and pliable to prevent cracking when folding.
- Assemble the Tacos: Spoon the chipotle sweet potato quinoa mixture onto each tortilla. Top with fresh cilantro, a squeeze of lime juice, and optional garnishes like avocado slices or salsa. Serve immediately.
Notes
- Cut sweet potatoes into uniform cubes to ensure even roasting and consistent texture.
- Rinse quinoa well to remove its natural bitter coating for a fresher taste.
- Optionally toast chipotle powder and other spices lightly in the skillet before adding vegetables to enhance aroma.
- Don’t overfill the tacos to allow easy folding and less mess.
- Add fresh garnishes like cilantro and lime just before serving for maximum flavor brightness.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg