Chipotle-roasted sweet potato and quinoa tacos from Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains (page 223) by Tieghan Gerard

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pineapple salsa; Mango salsa; Honeycrisp apple and pomegranate salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tamara_9khuic on February 20, 2026

    Great meatless recipe - leftovers will be wonderful over lettuce or turned into a taco bowl. Especially enjoyed the quinoa flavor having cooked it in pumpkin beer and seasonings. Made the pineapple salsa as suggested in tips.

  • Lsblackburn1 on October 02, 2025

    We really enjoyed these. Filling and healthy. Great weeknight option and it makes a lot, so we had leftovers for lunch.

  • julesamomof2 on October 24, 2020

    Very creative recipe for vegetarian tacos. Fun idea to use pumpkin beer to cook the quinoa and you couldn't taste the beer in the finished dish. I'm always trying to find meatless recipes that aren't too light for hubby and this was a good. The salsa adds crunch and lightness - don't skip!

  • Frogcake on March 03, 2019

    Delicious! I highly recommend serving this with the apple pomegranate salsa. I doubled the amount of black beans but otherwise followed the recipe. Can substitute cotija cheese with Manchego or Asiago. Definitely a repeat!

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