Description
These vibrant Chipotle Sweet Potato Quinoa Tacos are a flavor-packed, plant-powered feast! Roasted sweet potatoes and smoky black beans mingle with fluffy quinoa and charred poblano peppers, all nestled in warm tortillas and drizzled with spicy chipotle sauce. A perfect taco night twist that’s hearty, wholesome, and totally crave-worthy! #plantbasedtacos #chipotletacos #sweetpotatotacos #healthyeats
Ingredients
Scale
Quinoa:
- 1 cup red quinoa (or white/multi-color)
- 3 cups organic vegetable broth
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
Roasted Veggies:
- 2 large sweet potatoes, peeled and cubed
- 2 Tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 cups roasted herb tomatoes
- 2 poblano peppers
Sautéed Black Beans:
- 1 (15 oz.) can black beans, drained and rinsed
- 1 Tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp dried parsley
- 1 tsp garlic powder
- ½ tsp ground cumin
Tacos:
- Homemade corn or flour tortillas, charred
- Jalapeños, chopped
- Dairy-free chipotle sauce/dressing
Instructions
- In a pot, combine quinoa, vegetable broth, salt, pepper, smoked paprika, and garlic powder. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until quinoa is fluffy and liquid is absorbed.
- Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, oregano, parsley, basil, smoked paprika, and garlic powder. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through.
- Roast poblano peppers and herb tomatoes separately until charred and soft. Allow peppers to cool, then slice into strips.
- In a skillet, heat olive oil over medium heat. Add black beans and all spices (oregano, smoked paprika, parsley, garlic powder, cumin). Sauté for 5–7 minutes until fragrant and heated through.
- Char tortillas in a dry skillet or directly over an open flame for a smoky touch.
- Assemble tacos by layering quinoa, roasted sweet potatoes, black beans, roasted tomatoes, poblano pepper strips, and chopped jalapeños. Drizzle with dairy-free chipotle sauce and serve warm.
Notes
- Use fresh or frozen roasted tomatoes depending on season.
- Char the poblano peppers carefully for a smoky flavor and easier peeling.
- For extra heat, add more jalapeños or chipotle sauce to taste.
- Great served with a squeeze of fresh lime and cilantro garnish.
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg