MASTER VEGAN COOKING
Sweet Potato Quinoa Tacos
Crunchy & Spicy
Ingredients
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6 six inch corn tortilla wraps
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½ cup quinoa cooked
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1 cup vegetable broth
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1 medium sized sweet potato cooked, peeled & diced
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1 tbsp Mexican spice
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1 jalapeno pepper diced
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½ cup diced red onion
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1 cup shredded red cabbage
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½ cup avocado dressing
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1 lime sliced in wedges
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Salt to taste
PREP 15 MIN | COOK 23 MIN | TOTAL 38 MIN
Highlights & Tips
This recipe is great to cook up during the week when you are busy. I precook the quinoa on the weekend and store it in a tight sealed glass container until ready to use. This cuts down on the prep time when you want to make your tacos.
You can bake your sweet potato, cook in an instant pot or microwave it to safe time! They turn out the same regardless how you cook it.
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This is the perfect dish for a lunch, tapas or main dish!
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Health Benefits
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Spices are used to enhance the flavor of foods. Derived from the fruit, flower, stem or seed of the plant.
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Many spices are anti-inflammatory, anti-hypercholesterolemic, anti-thrombotic and several have antioxidants which help aid in digestion.
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Corn Tortillas are the better choice of wraps than flour tortillas. They often have fewer ingredients and come from whole corn making it a better whole food choice than an isolated nutrient such as flour
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Recipe Supplies
A tortilla press is a great tool to have when making your own wraps! Its a great way to involve your children in the cooking process and making your own wraps allows control of ingredients.
Serve kiddos tacos in this fun Dino! You can add tortilla chips, serve a sandwich or veggies.
We love using these paper parchment wraps with our tacos. Helps ease the mess and keeps the tacos intact!
Plate Presentation
A favorite way to display your taco creations is to layer them out on a plate, drizzle salsa or sauce over top and garnish with a lime wedge or perhaps cilantro leaves!
Food Combinations
Quinoa Black Bean Salad
Try a quinoa salad with your tacos and perhaps a avocado dressing for the final addition to your tacos!
Avocado Dressing
Budget Tips
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Purchase your sweet potatoes in a bulk size bag. This will help reduce your cost per pound and potatoes keep well in dry cool storage for weeks.
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Purchasing your spices in the bulk section of a grocery store typically reduces your cost by 20-30% when compared to buying a branded spice in a jar or buy premade Mexican mix online in bulk which will hold for six months.
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Make your own tortilla wraps to save money!
Storage Recommendations
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The best ways to store your delicious cabbage or taco mixture is in a tight sealed container. This will hold up fresh in the refrigerator for 4-5 days.
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Store your spices in glass jars. I like placing my spices in these jars so the containers are all the same size and I can write my own labels with the stickers provided.
What to do with left over's or extra product?
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The great news about cooking with sweet potatoes they hold up well in a dry cool storage for several weeks.
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The other great ways to use up your sweet potatoes is to make a potato hash out of them!
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Make a quinoa salad if you have left over quinoa to use up! There are so many kinds of salad dishes you can make with quinoa. Check out our multiple quinoa recipes to provide further ideas!
Sweet Potato Quinoa Tacos
PREP 15 MIN | COOK 23 MIN | TOTAL 38 MIN
YIELD 2 SERVINGS
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6 six inch corn tortilla wraps
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½ cup quinoa cooked
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1 cup vegetable broth
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1 medium sized sweet potato cooked, peeled & diced
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1 tbsp Mexican spice
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1 jalapeno pepper diced
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½ cup diced red onion
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1 cup shredded red cabbage
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½ cup avocado dressing
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1 lime sliced in wedges
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Salt to taste
DIRECTIONS
Bring the vegetable broth to a boil in a small saucepan. Add the rinsed quinoa once the broth is boiling, stir and place a lid on the pan and reduce the heat to a low simmer. Cook the quinoa for 15 minutes. Once the quinoa is fully cooked set aside in a prep bowl.
Step 1
Step 2
While the quinoa is cooking, wash the sweet potato and pat dry. Poke holes in the potato using a fork or knife four or five times. There is no need to wrap your potato but place it on a plate and cook in a microwave on full power for 5 minutes. Cook a few minutes longer if you cannot easily place a fork in the center of the potato. Once the potato is cooked set aside to cool. Cut the potato into small ½ inch cubes and add to the quinoa bowl.
Dice up a small jalapeno and add the pepper and Mexican spice (see recipe) in the quinoa mix and stir well. Add salt and pepper to taste. Finely chop the red onion and cut the red cabbage in julienne strips and set aside.
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Make the avocado dressing (see recipe).
Step 3
INGREDIENTS
Step 4
Turn the Broil on your stove and spread the sweet potato mixture on a non-stick sheet pan. Place the pan on the top rack in the oven and cook for four minutes, then flip the mixture over and cook for another four minutes until you see a golden-brown crust.
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Plate the tacos placing the corn tortillas on a plate, fill the tortillas with shredded cabbage sweet potato mix and top with avocado dressing. Garnish with lime.
NUTRITIONAL'S PER SERVING
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â–¡ Calories 437 Cal
â–¡ Protein 14 grams
â–¡ Fiber 10 grams
â–¡ Sugar 5 grams
â–¡ Carbs 66 grams
â–¡ Fat 12 grams
RECIPE TIPS
Use sprouted corn tortilla wraps if you can find them. They have more antioxidants and nutrients than the typical corn wraps. If you do not like spice or heat do not use the jalapeno pepper and just use the Mexican spice blend. Use more vegetable broth if the quinoa starts sticking to the pan while cooking. If you like a crunchy texture use the broil feature in your stove to crisp the mixture this allows for a crisp texture without using oil. You can certainly serve the mixture without broiling it. Cook the quinoa over the weekend and pull out to use when you are ready to make the tacos. This will save you cooking time during the week if you are rushed for time. Top with your favorite salsa or sauce! Garnish with Avocado and lime.