Every bite of these Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa is a treat for the taste buds and the senses. Along with the tangy brightness of the cranberry-pomegranate salsa, the sweet potatoes that have been flavored with chipotle go very well together. A tasty mix of ingredients that will make your taste buds dance!
Ingredients: 1 cup cooked quinoa. 2 medium sweet potatoes, diced. 1 tablespoon olive oil. 1 teaspoon chipotle powder. 1/2 teaspoon cumin. Salt to taste. 1 cup cranberries. 1/2 cup pomegranate seeds. 1 jalapeo, diced. 1/4 cup red onion, diced. 2 tablespoons cilantro, chopped. Juice of 1 lime. 8 small taco shells or tortillas.
Instructions: Get the oven ready by heating it up to 400F 200C. Mix sweet potatoes that have been cut up with olive oil, chipotle powder, cumin, and salt in a bowl. Place on a baking sheet and roast for 20 to 25 minutes, or until soft and slightly crispy. Put the cranberries, pomegranate seeds, jalapeo, red onion, cilantro, and lime juice in a different baking dish. Roast for 10 minutes, or until the cranberries pop and the mixture smells good. Follow the directions on the package to warm up taco shells or tortillas. Put together tacos by putting cooked quinoa, roasted sweet potatoes, and cranberry-pomegranate salsa in each shell. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
suanjaya kencut
