Print

Crispy Quinoa and Mole Sweet Potato Tacos

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 2 1x

Scale

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
  • 23 handfuls lettuce
  • 46 corn tortillas
  • 23 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.