Gluten-Free Harissa Roasted Sweet Potato Tacos

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  • 30 min prep time
  • 50 min total time
  • 11 ingredients
  • 6 servings

Ingredients

Potato Filling

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

Herbed Salad

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)

Tortillas and Toppings

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

Directions

  1. 1 Heat oven to 425°F. In medium bowl, toss Potato Filling ingredients, coating pieces evenly. Arrange on ungreased large cookie sheet. Bake 25 minutes; stir. Bake 15 to 20 minutes longer or until golden brown and crispy.
  2. 2 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.
  3. 3 Fill each tortilla with potato filling, salad, a dollop of yogurt and 1 tablespoon toasted quinoa.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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