Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa


If you love a bit of a ‘kick’ to your veggie tacos, then you’ll just love this recipe, courtesy of Half Baked Harvest

I made this last night for the family and they devoured it.  We love our spicy food but I did have to tweak the recipe a little; glad I did, it sure packed a punch, but it was delicious!

Chipotle Quinoa Sweet Potato Tacos with roasted Cranberry Pomegranate Salsa




  • 2 tablespoons olive oil
  • 1/2 a small onion
  • 1 clove garlic minced or grated
  • 1 large sweet potato chopped (peel if desired)
  • salt and pepper
  • 1 1/2 cups cooked quinoa, I used red quinoa
  • 1  can diced tomatoes 
  • teaspoon chilli powder
  • 1 tablespoon of chipotle in adobo – found in Mexican department of Woolworths
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1 teaspoon cayenne or to your taste
  • 1 can of black beans / drain and rinse 
  • 1 lime juiced
  • 1 small bunch coriander
  • 6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed
  • 1 avocado sliced or diced, for topping
  • 1 cup shredded sharp cheddar cheese for topping





  • 250gm fresh cranberries
  • 1/4 cup brown sugar
  • 1 tsp of chipotle in adobo
  • 1 lime zested + juiced
  • 1 clove garlic minced or grated
  • 1/2 cup of arils from pomegranate
  • salt and pepper to taste




  1. To make the salsa. Heat oven to 200 degrees. Lightly grease a baking sheet.
  2. Place the cranberries, brown sugar, chipotle chilli, lime zest & juice, garlic and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
  3. While the cranberries are roasting, start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes, the chilli powder, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped coriander and the lime juice. Taste and season with salt and pepper if desired.
  4. To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa  and fresh chopped coriander. Take in their beauty and then EAT!


Love and Blessings,

Mandy x