Crispy Quinoa Sweet Potato Tacos are quick, healthful and full of flavor. What else could you ask for out of a veggie taco? Welcome to Taco Tuesday!
I consider myself pretty organized. And right now my husband is smirking and thinking otherwise. He likes to joke all too often about the color of my hair and how often I tend to lose things or forget something. It’s a tough pill to swallow but I have to say it might be true. Or least partially true. For the most part I have it together but with two young kids, a job, umpteen extracurricular activities and a husband who would rather be snowboarding than doing anything around the house, some things are bound to fall between the cracks. It’s tough to remember everything. Sheesh.
Case in point: last weekend we were trying to get out of town for a few days to one of our favorite ski resorts about an hour and a half away. We were crashing with friends and the kitchen in the condo is minimal at best. I needed to get a few recipes done for the following week and didn’t want to be worried about cooking/shooting in the condo. So last Saturday, I got up early and made a list of what I needed to do for the blog before we left town. My thought was I could make and photograph the recipes that morning and then edit photos and write the posts when I got there.
See- don’t I sound responsible? Ditzy blondes do not make lists. Let alone get everything done on said list.
I conquered that list like no ones business. Three recipes made and photographed for upcoming posts and somehow I managed to also clean up the kitchen, pack bags for myself and both the kids, load up the cooler and sneak in a load or two of laundry. Like I said, I HAVE IT TOGETHER. Fast forward two hours when I’m comfortably in the car, dreaming of night laps and white russians (my drink of choice when on vacation), when I realized that I didn’t download the photos from my camera to my computer.
ARE YOU FREAKING KIDDING ME? DID I JUST BUST MY BUTT ALL MORNING AND NOW HAVE NOTHING TO SHOW FOR IT? (Enter graphic expletives.)
Seriously the story of my life.
After feeling totally deflated, I accepted that there was nothing I could do about it and did what any self respecting blonde who
totally almost has her s%*t together would do. I poured a white russian and scoured the web for some really great slow cooker taco recipes to give you for last weeks post. I couldn’t help but spin this in my favor and look at the silver lining. Even though I totally botched sharing these last week they were more than ready to go this week. I love the feeling of being totally prepared. *cough*
Who’s smirking now, honey?
Quinoa Sweet Potato Tacos make for a quick, healthful and satisfying veggie taco!
- 1/2 cup organic quinoa
- 1 cup water
- pinch kosher salt
- 1 cup loosely packed, fresh cilantro
- 1/2 cup creme fraiche or sour cream
- juice of 1/2 lime (about 2 tablespoons)
- 1 clove fresh garlic
- pinch kosher salt
- 2 tablespoons coconut oil
- 1 medium sweet potato, peeled & cut into a 1/4-inch dice (about 3 cups)
- 1 small onion, thinly sliced
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- fresh spinach
- corn tortillas
- Start by cooking the quinoa: in a small sauce pan, add water, quinoa and salt. Bring to a boil over medium-high heat and then turn down to low and simmer, covered, for 20 minutes until all water is absorbed and quinoa is cooked. Set aside until ready to serve.
- To prepare the crema, place cilantro, creme fraiche or sour cream, lime juice, fresh garlic and pinch of kosher salt into a blender and pulse until fully blended and smooth; set aside until ready to serve.
- In a large cast iron or other heavy bottomed skillet, heat coconut oil over medium heat. Add onions and sweet potato and sauté until soft about 20-25 minutes- the sweet potatoes take a long time! Add the cumin, chili powder, garlic powder and kosher salt. Cook 2 minutes more until the spices start to caramelize around the sweet potatoes.
- Since a cast iron retains so much heat, I like to push the sweet potatoes and onions to the side and add the quinoa to the skillet so that it will dry out a little and crisp up.
- To assemble tacos, heat tortillas up on either the grill or in a hot pan for 1-2 minutes each side. Put a healthy scoop of spinach in the middle followed by a few tablespoons of quinoa followed by a handful of sweet potatoes. Drizzle with Cilantro crema and serve.