I'm starting to think that sweet potatoes and Mexican food belong together. I haven't made one thing we didn't like that was Mexican (at least inspired) and also had sweet potatoes in it. This meal is no exception, and what's best about this meal is that it is quick. It took about as long as it takes for sweet potatoes to roast, about 35 minutes. Both Brett and I really liked these.
What can beat spicy, healthy, tasty Mexican food that is quick?
Without further fanfare, here is the pictures and the recipe!
Sweet Potato and Quinoa Tacos
2 yams or sweet potatoes, peeled and cubed
chipotle chili powder
1 tsp coconut oil
Preheat oven to 425.
Melt coconut oil in a baking dish in the oven.
Combine all ingredients and roast potatoes, uncovered for 30-35 minutes, stirring a few times.
1/2 cup raw quinoa, rinsed well
1 cup water
Bring water to boil. Stir in quinoa and seasonings. Reduce heat and simmer until all water absorbed, about 15-20 minutes.
1/4 red onion, chopped
4 cloves garlic, minced
1 poblano pepper, minced
2 serrano peppers, minced
Heat a few tablespoons of water in a small sauce pan. Add the peppers and onions and cook about 10 minutes. Add the garlic and cook for an additional 5 minutes. Drain any excess water.
Combine with the spiced quinoa.
When potatoes are done, reduce the heat to 350 and pop the taco shells in for 5 minutes.