It’s friday and for some reason I feel like tacos go well with friday. Maybe with a beer or two and a large bowl of chips and guacamole. Sound good?

Crispy Quinoa and Mole Sweet Potato Tacos
Crispy Quinoa and Mole Sweet Potato Tacos

Crispy Quinoa and Mole Sweet Potato Tacos

 

Crispy Quinoa and Mole Sweet Potato Tacos
Author: 
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 

Serves: 2
 

Ingredients
  • Sweet Potatoes:
  • 1 medium sweet potato
  • 1 tablespoon olive oil
  • Juice from one lime
  •  
  • Mole Seasoning:
  • 1 teaspoon oregano
  • 2 teaspoons cocoa powder
  • 1 teaspoons ancho chile powder
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • ¼ teaspoon cloves
  • ½ teaspoon sage
  • ½ teaspoon pepper
  •  
  • Extras:
  • ½ cup quinoa, pre-cooked
  • 1 tablespoon olive oil
  • 2-3 handfuls lettuce
  • 4-6 corn tortillas
  • 2-3 ounces queso fresco or goat cheese
  • Lime juice/Cilantro to top

Instructions
  1. Preheat oven to 350˚. Peel sweet potato and cut into 2-3” long sticks that are ¼” in thickness. Toss together all the seasonings for the mole rub. Sprinkle over sweet potatoes, drizzle with olive oil and lemon juice; toss until everything is well coated.
  2. Roast sweet potatoes until tender, 25-35 minutes.
  3. Heat olive oil in a skillet over high heat and add quinoa. Cook and stir quinoa until liquid has evaporated and quinoa is crisp, 2-3 minutes.
  4. To assemble tacos, layer spinach, roasted sweet potatoes, quinoa, and cheese. Give a quick squeeze of lime juice and sprinkle with cilantro, serve warm.

 (Post originally appeared on A House in the Hills in February 2013.)

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