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?

[ba-column size=”one-half” last=”0″]Crispy Quinoa and Mole Sweet Potato Tacos[/ba-column]
[ba-column size=”one-half” last=”1″]Crispy Quinoa and Mole Sweet Potato Tacos[/ba-column]

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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