Chipotle Sweet Potato Quinoa Tacos Recipe

Introduction

These Chipotle Sweet Potato Quinoa Tacos are a vibrant and wholesome meal packed with smoky, spicy flavors and hearty textures. Perfect for a satisfying plant-based dinner, they combine roasted vegetables, protein-rich quinoa, and a creamy chipotle sauce in every bite.

Ingredients

• 2 cups roasted herb tomatoes (any variety)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons extra virgin olive oil
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 cup red quinoa, uncooked (can use white or multi-color)
• 3 cups organic vegetable stock or broth
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 can black beans, drained and rinsed (15 oz)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• 6-8 pieces homemade corn or flour tortillas, charred
• 1 cup jalapeños, chopped (optional for extra heat)
• 1 cup dairy-free chipotle sauce or dressing

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Cut the tomatoes in half and place them on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with oregano, parsley, and basil. Roast for 25-30 minutes until soft and caramelized.
2. Step 2: While tomatoes roast, toss the cubed sweet potatoes with 2 tablespoons olive oil, smoked paprika, garlic powder, sea salt, and black pepper. Spread on a separate baking sheet and roast for 25-30 minutes until tender.
3. Step 3: Roast poblano peppers whole alongside the sweet potatoes until their skins blister. Let cool, then peel and chop them.
4. Step 4: Rinse the quinoa under cold water. In a pot, combine quinoa, vegetable stock, sea salt, black pepper, smoked paprika, and garlic powder. Bring to a boil, then simmer covered for 15 minutes or until liquid is absorbed and quinoa is fluffy.
5. Step 5: Heat 1 tablespoon olive oil in a skillet over medium heat. Add black beans, oregano, smoked paprika, parsley, garlic powder, and cumin. Stir and cook for 5 minutes until warm and fragrant.
6. Step 6: Prepare the chipotle sauce by combining a dairy-free base (such as cashew cream or plant-based yogurt) with chipotle chili powder, garlic powder, and lime juice. Mix until creamy and smooth.
7. Step 7: Warm or char the tortillas in a skillet over medium-high heat for about 30 seconds per side until slightly browned.
8. Step 8: Assemble the tacos by layering warm tortillas with quinoa, roasted sweet potatoes, black beans, chopped poblano peppers, and roasted herb tomatoes. Top with chopped jalapeños and drizzle with chipotle sauce. Serve immediately.

Tips & Variations

• For extra smoky flavor, add a pinch of chipotle powder to the roasted sweet potatoes.
• Swap black beans for pinto or kidney beans if you prefer.
• Add avocado slices or fresh cilantro for added creaminess and freshness.
• Use store-bought chipotle sauce if short on time, or adjust heat by reducing jalapeños.

Storage

Store any leftover roasted vegetables, quinoa, and beans separately in airtight containers in the refrigerator for up to 3 days. Keep the chipotle sauce refrigerated as well. Reheat the components gently in a skillet or microwave before assembling fresh tacos. Tortillas are best warmed just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use corn tortillas which are naturally gluten-free and ensure your vegetable broth and other ingredients don’t contain gluten.

How can I make this recipe spicier or milder?

Adjust the heat by increasing or reducing the amount of jalapeños and chipotle powder in the sauce to suit your taste preferences.

Chipotle Sweet Potato Quinoa Tacos Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 71 reviews

Delicious and wholesome Chipotle Sweet Potato Quinoa Tacos featuring roasted herb tomatoes, seasoned sweet potatoes, smoky black beans, and fluffy quinoa wrapped in charred corn or flour tortillas, topped with a creamy dairy-free chipotle sauce and fresh jalapeños. A vibrant vegan taco recipe perfect for a healthy and flavorful meal.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 tacos 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mexican-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Roasted Herb Tomatoes

• 2 cups roasted herb tomatoes (any variety)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried basil

Roasted Sweet Potatoes and Poblano Peppers

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons extra virgin olive oil
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 poblano peppers (to roast whole and chop)

Quinoa

• 1 cup red quinoa, uncooked (can use white or multi-color)
• 3 cups organic vegetable stock or broth
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

Sautéed Black Beans

• 1 can black beans, drained and rinsed (15 oz)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin

Additional Ingredients

• 6–8 pieces homemade corn or flour tortillas, charred
• 1 cup jalapeños, chopped (optional for extra heat)
• 1 cup dairy-free chipotle sauce/dressing (e.g., cashew cream or plant-based yogurt with chipotle chili powder, garlic powder, and lime juice)

Instructions

1. Make the Roasted Herb Tomatoes: Preheat your oven to 400°F (200°C). Cut the tomatoes in half, place them on a baking sheet, drizzle with olive oil, then sprinkle with oregano, parsley, and basil. Roast for 25-30 minutes until soft and caramelized.
2. Roast the Sweet Potatoes and Poblano Peppers: Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet. Roast whole poblano peppers alongside sweet potatoes until their skin is blistered. Remove sweet potatoes and peppers after 25-30 minutes, let peppers cool, then chop.
3. Cook the Quinoa: Rinse quinoa under cold water. In a pot, combine quinoa, vegetable stock, salt, pepper, smoked paprika, and garlic powder. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed and quinoa is fluffy.
4. Sauté Black Beans: Heat olive oil in a skillet over medium heat. Add drained black beans along with oregano, smoked paprika, parsley, garlic powder, and cumin. Stir and cook for about 5 minutes until warm and fragrant.
5. Prepare the Chipotle Sauce/Dressing: Mix your favorite dairy-free base such as cashew cream or plant-based yogurt with chipotle chili powder, garlic powder, and lime juice. Stir until creamy and smooth.
6. Char or Warm the Tortillas: Heat a skillet on medium-high. Place tortillas in the skillet for about 30 seconds per side until warm and slightly charred.
7. Assemble the Tacos: Start with a warm tortilla. Layer quinoa, roasted sweet potatoes, sautéed black beans, and chopped poblano peppers. Top with roasted herb tomatoes and jalapeños. Drizzle with the chipotle sauce and serve immediately.

Notes

• You can substitute sweet potatoes with butternut squash or regular potatoes if desired.
• Adjust jalapeño quantity based on your preferred spice level or omit for a mild version.
• Use gluten-free tortillas to make this recipe gluten free.
• For extra smoky flavor, consider adding smoked chipotle powder to the quinoa or black beans as well.
• This recipe is vegan and dairy-free by default.
• Roasting poblano peppers until blistered makes peeling easier and adds a smoky flavor.
• Leftover quinoa and beans make great additions to salads or bowls.

Keywords: chipotle tacos, sweet potato tacos, quinoa tacos, vegan tacos, healthy tacos, plant-based, dairy-free, roasted vegetables