Chipotle Roasted Sweet Potato and Quinoa Tacos

Chipotle Roasted Sweet Potato and Quinoa Tacos

I love it when I find a vegetarian recipe where you don't feel like you are missing out on anything. This recipe does take a little work of chopping a preparing but it's worth it. 

This recipe is from a cookbook called Harvest by Tieghan Gerard.

Ingredients

1 large or 2 medium sweet potatoes diced into 1/2 inch pieces

4 Tbsp olive oil

2 canned chipotle peppers in adobo-chopped

Salt & Pepper

1 cup uncooked quinoa

1 tsp chili pepper

2 tsp paprika

1 tsp cumin

1/2 tsp garlic powder

1/4 tsp cayenne

12 oz beer

1 can black beans-drained and rinsed

1/2 cup shredded cheddar cheese

Lime slices

Avocado-Sliced

Queso fresco cheese-crumbled

Soft tortilla-warmed in the microwave

Apple Pomegranate Salsa

2 Honey crisp apples-cored and diced

Seeds from 1 pomegranate

1 jalapeno-seeded and chopped

1/2 cup fresh cilantro-chopped

Juice of 1 lime

Salt

Directions

Preheat oven to 425 degrees. On a rimmed baking sheet, toss the sweet potatoes with 2 tbsp of olive oil, the chipotles and salt and pepper to taste. Arrange in a single layer and bake for 15-20 minutes. Flip and bake for about 10 minutes more until tender. Meanwhile in a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Once hot add the quinoa, chili powder, paprika, cumin, garlic powder and cayenne. Stir until combined and cook for 3-5 minutes. Slowly add the beer and 3/4 cup of water. Cover and cook on low for about 20 minutes until the quinoa is tender. Meanwhile make the salsa by combining all the ingredients above.  Remove the lid from the quinoa and cook until all the liquid has been absorbed, maybe 5-10 minutes more. Add the black beans and cheddar cheese stir until the cheese is melted. 

Assemble the tacos by adding quinoa mix to the warmed tortillas. Add the roasted sweet potatoes, sliced avocado, apple salsa and queso fresco. Serve with lime slices. 

The next day I ate it as a bowl for lunch. Just as delicious!