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Gluten-Free Harissa Roasted Sweet Potato Tacos
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Prep Time:
30 minutes
Total Time:
50 minutes
Spicy sweet potato tacos with herbed feta, Greek yogurt, and crispy quinoa.
Ingredients:
  • 2 medium sweet potatoes, peeled, cut into 1/2-inch cubes (4 cups)
  • 1 to 2 tablespoons harissa chili paste
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 cup gluten-free crumbled feta cheese (2 oz)
  • 1/4 cup chopped fresh parsley
  • Finely grated peel of 1 medium lemon (2 to 3 teaspoons)
  • 1/2 cup uncooked quinoa, rinsed
  • 2 teaspoons olive oil
  • 6 gluten-free corn tortillas, heated as directed on package
  • 1/2 cup Greek Fat Free plain yogurt
Instructions:
  • Preheat oven to 425°F. Mix Potato Filling ingredients in a bowl until evenly coated. Spread on a large ungreased cookie sheet. Bake for 25 minutes, then stir. Continue baking for an additional 15 to 20 minutes until crispy and golden brown.
  • Combine the Herbed Salad ingredients thoroughly and let it sit. Boil 2 cups of water in a 2-quart saucepan and add quinoa. Cook for 10 minutes, then drain. Spread the quinoa on an ungreased cookie sheet, drizzle with 2 teaspoons of oil, and toast in the oven with sweet potatoes for the last 10 minutes of baking, stirring once.
  • Spread a generous portion of the flavorful potato filling, crunchy salad, a dollop of creamy yogurt, and a sprinkle of toasted quinoa onto each tortilla.

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