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DINNER TIME INSPIRATIONS • CRISPY QUINOA AND MOLE SWEET POTATO TACOS

If you have'nt read the blog A House in the Hills yet....you're crazy!


its a firm favourite of ours at Eden Head Office. Sarah, the author, is also a killer photographer and loves dogs as much as we do! Her recepies are incredible, and we have all been trying to recreate them in our kitchens, sadly they dont always look as lovely as her photographs.

The following is actually a guest post/recepie from the amazing Naturally Ella, her blog is overflowing with terrific suggestions based on seasonal, vegetarian cooking.

so we will stop rambling and show you the goods....

Crispy Quinoa and Mole Sweet Potatoes Tacos

Ingredients:

Sweet Potatoes:

1 medium sweet potato

1 tablespoon olive oil

Juice from one lime

Mole Seasoning:

1 teaspoon oregano

2 teaspoons cocoa powder

1 teaspoons ancho chile powder

1 teaspoon coriander

1 teaspoon cumin

1/4 teaspoon cloves

1/2 teaspoon sage

1/2 teaspoon pepper

Extras:

1/2 cup quinoa, pre-cooked

1 tablespoon olive oil

2-3 handfuls lettuce

4-6 corn tortillas

2-3 ounces queso fresco or goat cheese

Lime juice/Cilantro to top

Directions:

1. Preheat oven to 350°. Peel sweet potato and cut into 2-3” long sticks that are 1/4” in thickness. Toss together all the seasonings for the mole rub. Sprinkle over sweet potatoes, drizzle with olive oil and lemon juice; toss until everything is well coated.

2. Roast sweet potatoes until tender, 25-35 minutes.

3. Heat olive oil in a skillet over high heat and add quinoa. Cook and stir quinoa until liquid has evaporated and quinoa is crisp, 2-3 minutes.

4. To assemble tacos, layer spinach, roasted sweet potatoes, quinoa, and cheese. Give a quick squeeze of lime juice and sprinkle with cilantro, serve warm.