Quinoa Sweet Potato Tacos with Roasted Cranberry Salsa

cranberry tacos

Having a bunch of veggies between a bun is way better than just having a bunch of veggies. In the same way, having a bunch of healthy vegan ingredients inside of a taco beats the alternative (not tacos). It's something about being able to bite into a taco that makes you feel like you're eating something rich, fulfilling, and kind of unhealthy. That's why we take any chance we get to create a new combination of veggies that can fit inside of a tortilla. Here's our latest creation.




TACOS (makes 6)

  • 2 tbsp olive oil
  • 1 sweet onion
  • 1 clove garlic, minced
  • 1 large sweet potato, chopped
  • salt and pepper
  • 1 1/2 cups quinoa, uncooked
  • 1 can diced tomatoes
  • 2 tsp chili powder
  • 1 tbsp of sauce from canned chipotle in adobo
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp coconut sugar
  • 1 tsp cayenne or to your taste
  • 1 can black beans
  • 1 lime, juiced
  • 1 small bunch cilantro
  • 6 four tortillas corn tortillas (warmed)
  • 1 avocado sliced or diced, for topping
  • 3/4 cup water



  • 12 oz fresh cranberries

  • 1/4 cup coconut sugar

  • 1 chipotle pepper in adobo sauce (from can above), chopped
  • 1 lime, juiced
  • 1 clove garlic, minced
  • 1 jalapeno, chopped
  • s&p to taste
cranberry tacos


1. Start by heating the oven to 450 degrees.


2. While it is heating up, put all of the ingredients for the salsa into a big bowl and mix everything together. Make sure the cranberries are coated. Spread the salsa on a baking sheet and put it in the oven for about 15 minutes or until the cranberries start to break down. Put them aside once they are done.


3. Cook the quinoa now. (1.5 cups quinoa to 3 cups of water) 


4. While the cranberries are baking and quinoa is cooking, make the taco "meat." Start by chopping up the onion and sweet potato, then heat a skillet on medium-low with olive oil and add them in. Cover the skillet and let the potatoes cook until they are easy to pierce with a fork (about 15 minutes).


5. Once the potatoes are cooked through, add in garlic and cooked quinoa and turn up the heat on the stove a little. Add all of the spices, sugar, water and canned tomatoes. Leave on the stove until the water boils off and then turn off the heat.


6. Final step: add in the lime juice, black beans, and cilantro and mix everything up. Serve in warm tortillas with the taco meat topped with cranberry salsa, avocados, and the hot sauce of your choice. 

cranberry tacos

You can also use all of the ingredients in a salad for leftovers the next day, and I highly recommend doubling the recipe so it lasts longer. After all, what good is meal prep if you can't eat tacos all week?