Gluten-Free Harissa Roasted Sweet Potato Tacos
The recipe Gluten-Free Harissa Roasted Sweet Potato Tacos could satisfy your Mexican craving in about 50 minutes. One serving contains 196 calories, 7g of protein, and 5g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have parsley, quinoa, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
Heat oven to 425°F. In medium bowl, toss Potato Filling ingredients, coating pieces evenly. Arrange on ungreased large cookie sheet.
Bake 15 to 20 minutes longer or until golden brown and crispy.
Meanwhile, mix Herbed Salad ingredients, stirring well; set aside. In 2-quart saucepan, heat 2 cups water to boiling.
Add quinoa; cook 10 minutes.
Drain well. Arrange on another ungreased cookie sheet; toss with 2 teaspoons oil.
Place cookie sheet of quinoa in oven with sweet potatoes during last 10 minutes of bake time to toast lightly, stirring once.
Fill each tortilla with potato filling, salad, a dollop of yogurt and 1 tablespoon toasted quinoa.