Mexican Red Quinoa Tacos

Mexican Red Quinoa Tacos
This vegan quinoa, sweet potato ‘mince’ is perfectly crunchy and packed with Mexican flavours. The kumara gives it a nice sweetness that pairs well with the spices. Served with all the trimmings for the perfect Mexican spread.

Serves 4-6.


Quinoa, sweet potato ‘mince’

  • 1 cup cooked quinoa
  • 1 small golden kumara (grated, approx. 1 cup)
  • 1 red onion (sliced)
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • 3 cloves of garlic (crushed)
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • Salt and pepper

Smashed avocado

  • 2 avocados
  • Juice of 1 lemon
  • Salt and pepper

To serve

  • 6-8 corn or flour tortillas
  • ¼ cabbage (finely sliced)
  • Cherry tomatoes (cut into quarters)
  • 1 cup coriander (roughly chopped)
  • ½ cup sour cream or coconut yoghurt for a vegan option

Garnish (optional)

  • Lime juice
  • Extra coriander
  • Pickled onions


  1. Preheat the oven to 200 degrees, fan bake.
  2. Combine the cooked quinoa, kumara, onion, spices, garlic, tomato paste, olive oil and a pinch of salt and pepper in a large bowl. Mix well until everything is combined.
  3. Add this mixture to a lined baking tray and cook for 30 minutes or until golden brown and starting to crisp up in places.
  4. While the quinoa ‘mince’ is cooking you can prepare all the other elements. To make the smashed avocado add the avocados, lemon juice and salt and pepper to a small bowl and mash with a fork.
  5. Once everything is ready you can assemble the tacos and enjoy!

Vegan Quinoa, Sweet Potato ‘Mince’ Tacos with Smashed Avocado

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