Chorizo Tacos with Roasted Sweet Potatoes and Quinoa
Serves: 8 Tacos
  • Ground Chorizo (about 1 cup)
  • 1 Sweet Potato, diced & roasted
  • Olive Oil, as needed
  • Sweet Heat Dry Rub or seasonings of choice
  • 1 cup Quinoa, cooked
  • Cojita or Feta Cheese, crumbled
  • Cabbage, shredded
  • Red Onion, sliced
  • Cilantro
  • Hot Sauce or Salsa (optional)
  1. Preheat your oven to 400F. Cut sweet potato into cubes and lay in a single layer on a roasting tray. Drizzle with a tiny amount of olive oil and preferred seasonings. (I love my Sweet Heat Dry Rub for this recipe.) Roast for 20 - 25 minutes, until crispy on the outside and tender in the center.
  2. While the sweet potatoes roast, cook chorizo and quinoa to packaged directions. You will need a small pot and a frying pan for this step. Right before the sweet potatoes are finished, warm tortillas as you feel necessary.
  3. Once everything is cooked, I actually like to combine the chorizo and quinoa together. This isn't necessary, but I personally like how the flavors blend together.
  4. Assemble tacos and garnish with cheese, shredded cabbage, red onions, cilantro and hot sauce. Enjoy immediately.
Recipe by Slice of Jess at