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Tricolor Sprouted Quinoa Tacos

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Recipe by Craft&Muse

If you are looking for a plant-based taco recipe for your next fiesta, look no further. This taco has quinoa for protein, spicy roasted sweet potatoes for body, and a smooth avocado crema for a touch of richness. The fruity mango salsa complements the tacos, for a light yet satisfying Mexican inspired meal.

For 6 tacos

Ingredients

The sweet potatoes

  • 2 medium sweet potatoes, peeled and chopped in ¾-inch chunks
  • 2 tsp grapeseed oil or sunflower seed oil
  • 1/8 tsp salt
  • ½ tsp smoked paprika
  • 1/8 tsp chipotle powder

The quinoa

  • ½ cup Sprouted tri-color Quinoa Royal
  • ¾ cup water
  • 1/8 tsp salt
  • ¼ tsp smoked paprika
  • 1/8 tsp ground cumin
  • 1/8 tsp garlic powder
  • 1/8 tsp ground coriander

The avocado crema

  • 1 large ripe avocado
  • juice of ½ a lime (reserve the zest of the lime for the mango salsa)
  • small pinch of sea salt

The mango salsa

  • 1 large ripe mango
  • ½ to 1 tsp lime juice
  • small pinch of salt
  • 2 tbsp chopped fresh cilantro
  • zest of ½ a lime

6-8 corn tortillas (ensure they are gluten-free, if sensitive)

Instructions

  1. Preheat the oven to 425 F.
  2. In a medium bowl, mix the sweet potato chunks with the grapeseed oil, smoked paprika, 1/8 tsp of the salt, and the chipotle powder.
  3. Toss to coat, then arrange the sweet potato in a single layer on a baking sheet lined with parchment paper. Bake for 20 minutes, then stir through to turn the sweet potatoes, and bake for another 15-20 minutes, or until golden brown and cooked through.
  4. Meanwhile, rinse the quinoa, and add it to a medium pot with the ¾ cup water and the 1/8 tsp of salt. Cover with a lid, bring to a boil, then turn the heat down, and cook for 10-15 minutes, until all the water has been absorbed and the grains are tender.
  5. Remove from the heat, gently fluff the quinoa with a fork, then add the spices: smoked paprika, cumin, garlic powder and coriander.
  6. Cover again with the lid and reserve until it’s time to assemble the tacos.
  7. For the avocado crema, add the flesh of the avocado to a small food processor, together with the lime juice and the salt. Process until completely smooth.
  8. For the mango salsa, peel the mango and dice it. Add it to a small bowl and add the lime juice, salt, cilantro and lime zest.
  9. Toss to coat and reserve, refrigerated, until assembling the tacos.
  10. To assemble the tacos: on an open gas flame, warm the corn tortillas until lightly charred all over, turning with tongs and being careful not to burn them – but a little char is good. Spread some avocado crema on the tortilla, then add about 1-2 tbsp of the quinoa, a few sweet potato chunks, and a spoonful of mango salsa. Serve while still warm.
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