Forget everything you thought you knew about Meatless Monday meals! These Chipotle Sweet Potato and Quinoa Tacos are here to revolutionize your weekly menu, proving that plant-based doesn’t mean compromising on flavor or heartiness. Bursting with vibrant ingredients and a delightful balance of smoky, sweet, and spicy notes, these tacos are destined to become a staple in your kitchen.
Discovering Culinary Brilliance with Half Baked Harvest
Meatless Monday has truly never looked, or tasted, better! Today, I am absolutely thrilled to share a recipe that has captured my heart and taste buds, originating from the highly anticipated cookbook, Half Baked Harvest by my incredibly talented blogging friend, Tieghan Gerard. If you’re not already familiar with Tieghan and her phenomenal work, prepare to be inspired!
Tieghan Gerard is a true culinary visionary, and her blog was one of the first that instantly caught my eye when I ventured into the world of food blogging. Her recipes are not merely delicious; they are a testament to her unique creativity and innovative approach to food. Beyond the incredible flavors, her food photography is consistently breathtaking, transforming each dish into a work of art. Her debut cookbook, Half Baked Harvest, is a treasure trove of culinary delights, featuring everything from effortlessly easy weeknight dinners to indulgent desserts and show-stopping dishes perfect for your next gathering. It’s a book that truly has something for every occasion and every palate.
A Taste of Tieghan’s Magic: Unforgettable Recipes
Since getting my hands on Half Baked Harvest, I’ve already explored several of its pages, and each recipe has exceeded my expectations. The Pumpkin and Cauliflower Gratin with Fried Sage was an absolute revelation – rich, comforting, and perfectly balanced. And her Provolone and Salami Phyllo Rolls? Incredibly simple to prepare and an undeniable hit at our recent football party with friends. Each dish carries Tieghan’s signature touch: comforting yet sophisticated, approachable yet exciting.
But today, I’m particularly eager to spotlight my absolute favorite from the collection so far: these incredible Chipotle Sweet Potato and Quinoa Tacos. Seriously, these tacos are so satisfying and flavorful that I didn’t even miss the meat! That, my friends, is the ultimate endorsement for a vegetarian dish. The moment I scanned the ingredient list, I knew I was in for a treat. The combination of tender roasted sweet potatoes, deeply smoky chipotle peppers, hearty black beans, a medley of sharp cheddar and crumbly cotija cheeses, and quinoa cooked in flavorful pumpkin beer – the symphony of flavors promised to be extraordinary. And they delivered on every single note.
The Perfect Complement: Honeycrisp Apple and Pomegranate Salsa
To elevate these already stellar tacos, Tieghan brilliantly recommended topping them with her homemade Honeycrisp Apple and Pomegranate Salsa. And let me tell you, this salsa is an absolute game-changer. It’s a burst of fresh, crisp, and tart-sweet flavors that beautifully cuts through the richness of the taco filling. The sweetness of the Honeycrisp apples, the jewel-like tartness of pomegranate seeds, a hint of spice from fresh jalapeño, and the brightness of cilantro and lime create a salsa that is nothing short of sensational. It’s especially perfect for fall, bringing a refreshing seasonal touch to the smoky warmth of the tacos.
Why You’ll Love These Vegetarian Tacos
These Chipotle Sweet Potato and Quinoa Tacos are more than just a meatless meal; they are a culinary experience. They offer:
- Hearty Satisfaction: Quinoa provides a complete protein, making these tacos incredibly filling and satisfying, ensuring you won’t miss the meat.
- Complex Flavors: The combination of smoky chipotle, sweet potato, earthy cumin, and vibrant fresh toppings creates a multi-layered flavor profile that excites the palate.
- Nutrient-Rich Ingredients: Packed with fiber, vitamins, and minerals from sweet potatoes, quinoa, and black beans, these tacos are as good for you as they are delicious.
- Versatility: While perfect for Meatless Monday, they’re also fantastic for a casual weekend dinner, a potluck, or even meal prepping.
- A Touch of Seasonal Freshness: The Honeycrisp Apple and Pomegranate Salsa makes them particularly delightful during the autumn months, though they can certainly be enjoyed year-round.
Preparing these tacos is also a rewarding process. Roasting the sweet potatoes brings out their natural sweetness and caramelization, enhancing their texture and flavor. Cooking the quinoa in beer (or even vegetable broth for an alcohol-free version) infuses it with an incredible depth that sets this recipe apart. The active cooking time is surprisingly short, making this a very approachable recipe even for busy weeknights.
I truly hope you and your loved ones enjoy these Chipotle Sweet Potato and Quinoa Tacos as much as my family and I did. They’ve quickly earned a spot as a top favorite in our household. And while you’re at it, I wholeheartedly encourage you to grab a copy of Tieghan Gerard’s Half Baked Harvest cookbook. I guarantee it will become a cherished addition to your cookbook collection, much like these tacos will become a go-to recipe.
Chipotle Sweet Potato and Quinoa Tacos
Author: From Tieghan Gerard’s Half Baked Harvest Cookbook
Servings: 4-6 servings
Print Recipe
Ingredients
For the Tacos:
- 1 large sweet potato, cubed
- 4 Tbsp. extra virgin olive oil
- 2 chipotle peppers in adobo, chopped
- Kosher salt and freshly ground black pepper, to taste
- 1 cup quinoa, uncooked
- 2 tsp. smoked paprika
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- 1 12-oz. bottle of pumpkin or apple beer (or vegetable broth for a non-alcoholic option)
- 1 cup black beans, canned and rinsed
- 1/2 cup sharp cheddar cheese, shredded, plus extra for serving
- Handful of fresh cilantro, chopped
- Juice of one lime
- Corn or flour tortillas, warmed, for serving
- Cotija cheese, crumbled, for serving
- Sliced avocado, for serving
For the Honeycrisp Apple and Pomegranate Salsa:
- 2 Honeycrisp apples, cored and diced
- Seeds from one pomegranate
- 1 jalapeno, seeded and finely chopped
- 1/4 cup fresh cilantro leaves, chopped
- Juice of one lime
- Kosher salt, to taste
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- On a rimmed baking sheet, toss the cubed sweet potatoes with 2 tablespoons of olive oil, chopped chipotle peppers, and a generous pinch of salt and pepper to taste. Spread them in a single layer and bake for 15-20 minutes. Flip the sweet potatoes and continue baking for another 10 minutes, or until they are tender and slightly caramelized.
- While the sweet potatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the uncooked quinoa, smoked paprika, chili powder, cumin, garlic powder, and cayenne pepper. Stir continuously and cook for 3-5 minutes until the quinoa is lightly toasted and fragrant.
- Carefully and slowly pour in the pumpkin or apple beer (or vegetable broth) and 3/4 cup of water. Bring the mixture to a simmer, then cover the skillet and reduce the heat to low. Cook for 20 minutes, or until the quinoa is tender and most of the liquid has been absorbed. Remove the lid and continue to cook for an additional 5-10 minutes, stirring occasionally, until all the liquid is completely absorbed.
- Stir the roasted sweet potato mixture, rinsed black beans, and shredded cheddar cheese into the cooked quinoa in the skillet. Cook for about 5 minutes, stirring gently, until the cheese has melted and the ingredients are well combined and heated through.
- Remove the skillet from the heat. Stir in the fresh chopped cilantro and the juice of one lime. Taste and adjust seasonings if necessary.
- To prepare the Honeycrisp Apple and Pomegranate Salsa: In a medium bowl, combine the diced Honeycrisp apples, pomegranate seeds, finely chopped jalapeno, chopped cilantro leaves, and the juice of one lime. Season with kosher salt to taste. Toss gently to combine.
- To assemble the tacos, divide the warm quinoa and sweet potato filling among your warmed corn or flour tortillas. Top generously with extra shredded cheddar cheese, crumbled cotija cheese, sliced avocado, and a dollop of the fresh Honeycrisp Apple and Pomegranate Salsa. Serve immediately and enjoy!
Before your first bite, snap a photo and share! If you make this recipe, I’d love to see it! Be sure to follow and tag @thebeachhousekitchen or use the hashtag #thebeachhousekitchen on Instagram!