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Ingredients
- 1/3 cup quinoa , uncooked*
- 1 sweet potato , cubed*
- 2 tbsp melted coconut oil
- 1 cup canned black beans , rinsed & drained
- 1 red onion , finely chopped
- 1 tomato , chopped
- lettuce leaves or cassava flour wraps for serving
Sauce
- 1/2 bunch of fresh cilantro , stems removed
- 1 ripe avocado , pitted
- 1 juice from lime
- 2 green onions , chopped
- 2 tbsp olive oil
- 2 cloves of garlic
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt
Ingredients
Sauce
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Instructions
- Rinse the quinoa using a fine mesh strainer and then add it to a stockpot with 3/4 cups of water. Boil for 10-15 minutes, or until all of the water is absorbed. Tip: To make extra fluffy quinoa, remove from heat when just about all of the water is absorbed and add the lid to the stockpot. Let this sit for 5 minutes, and then whisk with a fork. Set aside.
- Preheat the oven to 375 degrees F. Add the sweet potato cubes to a parchment-lined baking sheet and drizzle with coconut oil and bake for 35-40 minutes, or until tender. Toss the sweet potato cubes halfway through the cook time.
- Next, make the sauce by adding all the sauce ingredients to a high-speed blender, or food processor, and blend until smooth. Set aside.
- Assemble the tacos by adding the cooked quinoa to the lettuce leaves followed by the cubed sweet potatoes, black beans, onion, and tomatoes.
- Drizzle with the cilantro sauce and enjoy!
- *Quinoa and sweet potatoes can be prepared in advance for a quick and easy dinner!
Oh my! This looks delicious. Lunch tomorrow – Can’t wait to taste it !!!
Delicious. Even cold.
These were amazing! Didn’t have tomatoes or lettuce for wrapping, but I used corn tortillas. Total win. The sauce especially.
Hooray! So glad you enjoyed this recipe, Jennifer!
For someone who is allergic to coconut, what is a good substitution? Also, needs to be anti-inflammatory diet compatible.
Hi Amanda! Olive, flaxseed, and avocado oil are all great substitutions. 🙂