halfbakedharvest4.5
Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa
These tacos, that personally I could honestly eat for Thanksgiving dinner and be SO happy with, do have two Thanksgiving "all-stars". Hello sweet potatoes and cranberries.
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
📝 Preparation Steps
1
To make the salsa. Heat oven to 450 degrees F. Lightly grease a baking sheet.
2
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about ⏱️ 15 minutes. Remove from the oven and and let cool ⏱️ 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
fresh cranberries12 ouncesbrown sugar1 teaspooncup brown sugar1/4lime (juiced)1lime (zested + juiced)1garlic (minced or grated)1 clovesalt and peppersalt and pepper (to taste)
3
Well the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about ⏱️ 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute ⏱️ 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about ⏱️ 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for ⏱️ 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
fresh cranberries12 ouncesolive oil2 tablespoonsgarlic (minced or grated)1 clovechili powder2 teaspoonssmoked paprika1 teaspooncumin1 teaspoonbrown sugar1 teaspooncup brown sugar1/4cayenne (or to your taste)1 teaspoonlime (juiced)1lime (zested + juiced)1salt and peppersalt and pepper (to taste)
4
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
avocado (sliced or diced, for topping)1
Nutrition Facts
calories
628 kcal
fat Content
16 g
serving Size
4 g
fiber Content
10 g
sugar Content
18 g
sodium Content
567 mg
protein Content
12 g
cholesterol Content
18 mg
carbohydrate Content
57 g
saturated Fat Content
5 g
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