Vegetarian Sweet Potato & Black Bean Tacos with Creamy Cilantro Lime Sauce
Servings
4
Servings
4
Ingredients
Sauce
Instructions
  1. 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.
  2. 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.
  3. Next, make the sauce by adding all the sauce ingredients to a high-speed blender, or food processor, and blend until smooth. Set aside.
  4. Assemble the tacos by adding the cooked quinoa to the lettuce leaves followed by the cubed sweet potatoes, black beans, onion, and tomatoes.
  5. Drizzle with the cilantro sauce and enjoy!
  6. *Quinoa and sweet potatoes can be prepared in advance for a quick and easy dinner!