These are the best fully loaded Chipotle Sweet Potato Quinoa Tacos made with a delicious homemade chipotle sauce/dressing, roasted sweet potatoes, poblano peppers, tomatoes, black beans, cooked quinoa, and jalapeños. Perfect for taco Tuesday or any night. All plant-based and dairy-free. Gluten-free option.
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When it comes to tacos, I'm like a kid in the candy shop. I seriously can't get enough of tacos and I just love their versatility with all of the delicious options possible. These Chipotle Sweet Potato Quinoa Tacosare by far on my top list (although it's super hard to choose) and I just LOVE roasted veggies.
The star of these tacos, however, is definitely the creamy homemade chipotle sauce. It's the perfect tangy and spicy to balance the savory and sweetness of these tacos. Plus, these tacos are perfectly charred to perfection. And you can pile on your family's favorite toppings to complete the meal.
Everything can be made ahead of time and assembled in a few minutes if you're meal prepping.
Overall, these plant-based tacos are super easy to make, a great quick weeknight option, entirely meatless, includes bold flavors, balance between savory, spicy, and fresh, and just plain DELICIOUS.
How to Make Chipotle Sweet Potato Quinoa Tacos
The four parts of these Chipotle Sweet Potato Quinoa Tacos are the roasted veggies, cooked quinoa, the dairy-free lime sauce, and the toppings.
Start by adding your veggies to a baking sheet along with olive oil and the herbs + seasonings. Bake until charred and tender. Meanwhile, you can cook the quinoa over the stovetop, season, and set aside. Then you sauté the black beans, char the tortillas, and make the simple chipotle sauce/dressing. And finally, enjoy!
Here’s what you need for these Chipotle Sweet Potato Quinoa Tacos:
Sweet potatoes. You can also use regular russet or Yukon potatoes for a more savory taste.
Tomatoes. You will roast these to perfection.
Poblano peppers. You will roast these to perfection.
Quinoa. Use as the original or multi-color version. Totally up to you!
Herbs + spice. I use staple spices like salt, black pepper, oregano, basil, parsley, garlic powder, cumin, and smoked paprika.
Olive oil. you can also use avocado oil or Grapeseed oil, if you prefer.
Stock. Use organic vegetable stock. If you’re buying it, use low-sodium.
Poblano peppers. I love roasting these for a nice savory flavor.
Jalapeños. I like the extra spicy flavor.
Tortillas. I like to use street-sized flour tortillas, however, you can use corn or flour.
A can of black beans, though you could also use cooked dried beans.
Chipotle peppers. I like to use canned chile chipotle peppers. You can also use 1 teaspoon of chipotle powder if you have that on hand instead!
Lime juice. Freshly squeezed!
Adobo sauce. I like the extra spicy flavor. You can substitute with Tabasco sauce, chili garlic sauce, or ancho chile paste.
Almond milk. Helps to make the sauce creamier.
Herbs + seasonings. You'll need salt, black pepper, smoked paprika, parsley, and cilantro.
Hate Cooking Quinoa in Fears of it Being Bland in Flavor?
OK, so I’ve heard so many people talk about not really being a huge fan of quinoa because it has no taste or the taste is so bland.
Honestly, the KEY is to build flavor for every component of your dish so that together, the flavor is EXPLODING, including with your quinoa.
MY SECRET? Veggie stock or chicken stock (for non-vegan/vegetarian options). Yup. Instead of using water, I just substitute with some sort of stock, adding salt or whatever based on necessity. Trust me, your quinoa will NEVER BE THE SAME after this delicious trick.
Tomatoes. You can add as many tomatoes as will fit on your baking sheet.
Olive oil. Don’t skimp on the oil! It helps concentrate the tomato flavor and makes a nice jammy texture. You can use these roasted tomatoes like a dressing or sauce.
Dried herbs. I like a mixture of Italian herbs like oregano, basil and parsley. But you can mix up the seasonings with other fresh or dried herbs. Thyme, rosemary, marjoram and tarragon are all delicious with tomatoes.
Spices. Likewise, feel free to play with different spices in your roasted tomatoes. I like paprika, garlic powder and a pinch of red pepper flakes for a slight kick.
Best Tortilla for Chipotle Sweet Potato Quinoa Tacos?
Of course, in a pinch, larger tortillas will work too. You can also use hard taco shells if you prefer a crunchier taco. If that’s the case, skip heating the tortillas and simply fill your taco shells with the roasted veggies, quinoa, black beans, and toppings.
How to Best Char or Warm Tortillas
To lightly toast taco tortillas, preheat the oven to 350 degrees Fahrenheit and place tortillas directly on the rack. Turn off the oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas onto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.
Best Taco Toppings
Everyone is different when it comes to taco toppings, which is why I love using a variety of ingredients.
This is a great opportunity to teach children about what they like, how much to add, and helps to develop their palate—which is what I try to do with my son. Plus, maybe they’ll try something new on their own—who knows?!
Some of the most popular taco toppings in my house are:
Pico de Gallo
Vegan sauce of some kind (homemade)
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THESE TACOS!
Are Chipotle Sweet Potato Quinoa Tacos Gluten-Free?
Yes! you can easily make these Chipotle Sweet Potato Quinoa Tacos gluten-free. Simply ensure that all of the sauce ingredients are gluten-friendly and use corn or grain-free tortillas instead of flour.
How To Store Leftover Chipotle Sweet Potato Quinoa Tacos
Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
Other Taco Recipes You’ll Love
If you are a fan of my Vegan Gochujang Cauliflower Tacos, you will also love these other tacos also!
Begin by preheating the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
In a bowl, add the cubed sweet potatoes and poblano peppers along with the olive oil and all seasonings, gently mixing everything together until veggies are fully coated.
Add the veggies unto the baking sheet (in a single layer) and and bake for 20-25 minutes or until sweet potatoes and peppers are charred and golden. Remove from oven and chop the charred poblano peppers into pieces.
TO MAKE THE QUINOA:
Begin by adding the veggie stock to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes.
Reduce heat to bring to a simmer, whisking every 3-4 minutes until fully cooked through, and stock has dried, and the quinoa has thickened. Add in the salt, black pepper, garlic powder, and smoked paprika, stirring them in until combined.
TO SAUTE BLACK BEANS:
In a medium skillet over medium-high heat, add olive oil. Once heated, add the black beans, garlic powder, oregano, smoked paprika, parsley, and cumin mixing together, stirring occasionally, about 5-6 minutes. Remove from heat and let cool slightly.
To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.
To assemble tacos, add a few spoonfuls of cooked quinoa atop a charred tortilla followed by: roasted poblano peppers, sweet potatoes, black beans, chopped jalapeños, and chipotle sauce. Repeat until desired amount of tacos are made. Garnish with fresh cilantro, if desired.
Tips & Tricks
STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
TORTILLAS: To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Chipotle Sweet Potato Quinoa Tacos. Everything from my fave high-powered blender, baking sheets, wooden spoons, mixing bowls, and more. SEE THEM HERE!
LOVE THIS RECIPE?
LET US KNOW!
I just discovered your website with this yummy looking recipe. I had never heard of quinoa tacos and just googled it. I like to then click images and click on the yummiest looking recipe and yours was it! I'm excited you have a book.I love soul food and Jamaican food! I'll definitely be getting it!
Thanks, this looks amazing I'll definitely make it. I'm so glad you talk about chicken stock. I'll definitely be using chicken stock fo the quinoa. I'm not strict and just looking for recipes that actually TASTE good. I do not like bland food so it's a turn off when thinking of going vegan.
Hi Nicholette! Awww, of course! It definitely makes a difference using chicken stock! I completely understand and hope that you enjoy trying a few meatless and vegan dishes! 🙂
Hello! In step #2 for the quinoa it’s says to add tomato sauce. Tomato sauce is not listed in ingredients above; how much is needed??
Hi Alex! Thanks so much for pointing that out---this was an error and I have updated it. So sorry for the confusion!