We’ve been on a whole grain kick lately. Well, I’m pretty much always on that bandwagon, but my husband is even along for this ride. Woohoo! Quinoa, brown rice, and farro have been a part of almost every meal at home the last few weeks. These sweet potato tacos are an easy, delicious, and healthy dinner option.
They’re not a lot of work, which is great, and the toppings are what make them delicious. Sweet potatoes are great on their own, but they pair well with some many other flavors, it’s amazing. My favorite flavors to mix with sweet potatoes (especially roasted sweet potatoes) are avocados, poached or over easy eggs, black beans, and this roasted tomatillo salsa.
Sweet Potato Tacos
For these sweet potato tacos, I roasted finely chopped sweet potatoes with my favorite Mexican seasonings. You can imagine that one big sweet potato goes on a long way with these tacos.
You can certainly cut the sweet potatoes bigger (allow more time for cooking), but I like having them smaller so they’re easier to eat. They also cook so much faster in this smaller size. Since my husband and I always seem to be starving by the evening (I promise we’re eating during the day), we love anything that cuts back on cooking time!
Sweet potato tacos, I learned are perfect for breakfast and dinner. For dinner last week, we enjoyed them like this (mine with avocado of course). For breakfast that weekend, my husband added eggs for a breakfast taco and loved the dish even more.
You can add meat, beans, and/or eggs for whatever taco you’re craving. Don’t skip the homemade tomatillo salsa – it’s amazing and the color combination is so pretty!
SWEET POTATO TACOS w. QUINOA
If something can go in a taco, we've probably tried it. Sweet potatoes were one of my random decisions for taco night one week and I LOVED the flavor. The smokiness from the spices makes it a perfect filling option! Add quinoa for some protein and offer some tasty toppings for an easy and healthy dinner!
- 5 Cups finely chopped sweet potatoes about 3 medium sweet potatoes
- 2 ½ Tablespoons olive oil
- ¾ teaspoon salt
- 1 ½ teaspoons chili powder
- ¼ teaspoon cumin
- ¾ Cup quinoa
- 1 ½ Cups water
- ¼ teaspoon salt
- optional toppings: tomatillo salsa avocado, cilantro, chopped onions
Preheat oven to 400 degrees.
Combine sweet potatoes, olive oil, salt, chili powder, and cumin. Spread on sheet pan. Roast 25 minutes until tender.
Meanwhile, bring quinoa, water, and salt to boil. Reduce heat to low. Simmer, covered, 15 minutes. Remove from heat. Let sit 5 minutes. Fluff with fork.
Combine sweet potatoes and quinoa. Serve on tortilla with desired toppings.