chili honey sweet potato and quinoa tacos
Soft and slightly chewy quinoa assumes the guise of taco meat with lots of Mexican-inspired spices up its sleeves.
Ingredients
- 2 small sweet potatoes, diced
- 1 tsp chili powder
- 2 tbsp honey
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce, or soy sauce for vegan
- 1 tbsp tomato paste
- 2 tsp chili powder
- 1 1/2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper, or to taste
- 3/4 cup quinoa, dry
- 1 1/2 cups vegetable broth or water
- 2 tbsp lime juice
- 8 corn or flour tortillas
- Spicy Cilantro Ranch (see note), avocado arugula, jalapenos, and green onions, to serve
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium. Toss in the sweet potatoes, chili powder, and a pinch of salt and pepper. Cover and cook 15 minutes, stirring occasionally, until softened and slightly crisped. Stir in the honey until it coats the sweet potatoes, about another minute. Move to a plate.
- To the same skillet, drizzle in another tablespoon of oil. Saute the garlic for 30-45 seconds until fragrant. Stir in the Worcestershire, tomato paste, chili powder, smoked paprika, cumin, oregano, cayenne pepper, and quinoa. Toast the quinoa for 3-4 minutes until slightly golden.
- Pour in broth or water and bring to a simmer. Cook, covered, for 10 minutes, then uncovered for 5 minutes until most of the water is absorbed and the quinoa is no longer crunchy. Add the sweet potatoes back to the skillet and finish with the lime juice.
- Divide filling among the tortillas. Top with arugula (or choice green), avocado slices, and diced jalapenos and green onions. Spoon ranch over each.
Notes
*Spicy Cilantro Ranch: Find the recipe here!
*Honey substitute: Maple syrup works equally well.
*To store: Filling keeps well, without toppings and the tortillas, in the fridge for up to 3 days. When ready to serve, assemble as desired.