VEGAN CHIPOTLE QUINOA SWEET POTATO TACOS + CASHEW LEMON CREAM


My good friend Courtney and I had a girls night over a year ago and made these amazing sweet potato tacos. If you think about a meal as often as I thought about that one, you should probably figure out a way to recreate it. That's exactly what I did with these tacos. They are veganized, gluten free, and ready to made in a kitchen near you. The perfect amount of spice brings out the sweetness of the potato and the radish adds a nice bite of crunch.

Serves 4

Ingredients
8 corn tortillas
2 cups cooked quinoa
1 large sweet potato, peeled, diced
1 cup water
1/2 cup diced sweet onion
1-7 ounce can chipotles chili's in adobe sauce ( I used La Costena)
4 cloves fresh garlic, peeled, minced
2 tablespoons extra virgin olive oil
2 teaspoons coconut sugar
2 teaspoons smoked paprika
2 teaspoons chili powder
1 teaspoon cumin powder
Sea salt to taste

Toppings
1 avocado thinly sliced
1/2 cup thinly sliced radishes
1/2 cup raw cashew lemon cream (from my recipe book Wild Plate pg.104)
1/4 cup minced fresh cilantro
1 lime for squeezing

Directions
1. Heat a large skillet on medium heat and add the olive oil, sweet potato, onion, and garlic. Saute until onion is almost clear. Cover the skillet and reduce heat to low and cook until sweet potatoes are tender but not mushy, about 10 minutes.
2. Turn up heat to medium-high. Add cooked quinoa and cook for about 4-5 minutes, stirring frequently until quinoa is slightly browned. Add the water and and mix everything together in the pan.
3. Add 3-4 chopped chipotle chili's from the can (remove seeds if don't want as much spice) + 2 tablespoons adobe sauce from can, coconut sugar, smoked paprika, cumin, chili powder, and salt to taste. Stir until filling is well combined. Cook another 5-8 minutes. The water should be totally evaporated at this point. If not cook a little longer.
4. Heat corn tortillas and top with sweet potato filling, cashew lemon cream, avocado, radish, and cilantro. Squeeze lime over each taco for some added zing and serve!

1 avocado thinly sliced
1/2 cup thinly sliced radishes
1/2 cup raw cashew lemon cream (from my recipe book Wild Plate pg.104)
1/4 cup minced fresh cilantro
1 lime for squeezing

Directions
1. Heat a large skillet on medium heat and add the olive oil, sweet potato, onion, and garlic. Saute until onion is almost clear. Cover the skillet and reduce heat to low and cook until sweet potatoes are tender but not mushy, about 10 minutes.
2. Turn up heat to medium-high. Add cooked quinoa and cook for about 4-5 minutes, stirring frequently until quinoa is slightly browned. Add the water and and mix everything together in the pan.
3. Add 3-4 chopped chipotle chili's from the can (remove seeds if don't want as much spice) + 2 tablespoons adobe sauce from can, coconut sugar, smoked paprika, cumin, chili powder, and salt to taste. Stir until filling is well combined. Cook another 5-8 minutes. The water should be totally evaporated at this point. If not cook a little longer.
4. Heat corn tortillas and top with sweet potato filling, cashew lemon cream, avocado, radish, and cilantro. Squeeze lime over each taco for some added zing and serve!