Gluten-Free Harissa Roasted Sweet Potato Tacos

Name: Gluten-Free Harissa Roasted Sweet Potato Tacos
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp harissa chili paste; 6 gluten-free corn tortillas, heated as directed on package; 118 milliliters Greek Fat Free plain yogurt; 57 grams 1/2 cup gluten-free crumbled feta cheese; 59 milliliters chopped fresh parsley; 2 teaspoons Finely grated peel of 1 medium lemon; 1 Tbsp olive oil; 2 teaspoons olive oil; 118 milliliters uncooked quinoa, rinsed; 1 teaspoons salt; 2 mediums sweet potatoes, peeled, cut into 1/2-inch cubes (4 cups)

Gluten-Free Harissa Roasted Sweet Potato Tacos is a gluten free and vegetarian recipe with 6 servings. One serving contains 217 calories, 7g of protein, and 7g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have feta cheese, quinoa, sweet potatoes, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Heat oven to 425F. In medium bowl, toss Potato Filling ingredients, coating pieces evenly. Arrange on ungreased large cookie sheet.

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Potato

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Baking Sheet

Bowl

Oven

Bake 25 minutes; stir.

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Oven

Bake 15 to 20 minutes longer or until golden brown and crispy.

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Oven

Meanwhile, mix Herbed Salad ingredients, stirring well; set aside. In 2-quart saucepan, heat 2 cups water to boiling.

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Water

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Sauce Pan

Add quinoa; cook 10 minutes.

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Quinoa

Drain well. Arrange on another ungreased cookie sheet; toss with 2 teaspoons oil.

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Cooking Oil

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Baking Sheet

Place cookie sheet of quinoa in oven with sweet potatoes during last 10 minutes of bake time to toast lightly, stirring once.

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Sweet Potato

Quinoa

Toast

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Baking Sheet

Oven

Fill each tortilla with potato filling, salad, a dollop of yogurt and 1 tablespoon toasted quinoa.

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Tortilla

Potato

Quinoa

Yogurt

Equipment

Ingredients

Servings:

1Tbsp

harissa chili paste 6

gluten-free corn tortillas, heated as directed on package 118milliliters

Greek Fat Free plain yogurt 57grams

1/2 cup gluten-free crumbled feta cheese 59milliliters

chopped fresh parsley 2teaspoons

Finely grated peel of 1 medium lemon 1Tbsp

olive oil 2teaspoons

olive oil 118milliliters

uncooked quinoa, rinsed 1teaspoons

salt 2mediums

sweet potatoes, peeled, cut into 1/2-inch cubes (4 cups)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.