Featured Recipe: Crispy Quinoa and Mole Sweetpotato Tacos from Naturally Ella
We haven’t featured a recipe in a while because quite frankly, nothing has jumped out at us…until now. Erin from Naturally Ella guest posted on the blog A House in the Hills with this gorgeous recipe for sweetpotato tacos.
We see tacos all the time, but these are extra special because she creates her own mole spice mix, and my favorite part is that she cuts the sweetpotatoes into skinny sticks which is rare for tacos. Also, crispy quinoa is down right trendy right now – we can’t wait to try this incredible mix of flavors and textures!
For more photos and Erin’s post, click here.
Crispy Quinoa and Mole Sweetpotatoes Tacos
Ingredients
For the sweetpotatoes:
- 1 medium sweetpotato
- 1 tablespoon olive oil
- Juice from one lime
For the mole seasoning:
- 1 teaspoon oregano
- 2 teaspoons cocoa powder
- 1 teaspoons ancho chile powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/4 teaspoon cloves
- 1/2 teaspoon sage
- 1/2 teaspoon pepper
Extras:
- 1/2 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
Directions
Preheat oven to 350˚. Peel sweetpotato and cut into 2-3” long sticks that are 1/4” in thickness. Toss together all the seasonings for the mole rub. Sprinkle over sweetpotatoes, drizzle with olive oil and lemon juice; toss until everything is well coated.
Roast sweetpotatoes until tender, 25-35 minutes.
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.
To assemble tacos, layer spinach, roasted sweetpotatoes, quinoa, and cheese. Give a quick squeeze of lime juice and sprinkle with cilantro, serve warm.