Sweet Potatoes and Quinoa Tacos

Tim and I are both overwhelmed by life these days and just trying to cope with work, life, and existing.  Still trying desperately to eat healthy - we had a vegetarian weekend.  These were delicious although a little dry - so add a little more lime juice or oil and vinegar and they are delicious. 

• SWEET POTATOES:
• 1 medium sweet potato
• 1 tablespoon olive oil
• Juice from one lime
•  
• MOLE SEASONING:
• 1 teaspoon oregano
• 2 teaspoons cocoa powder
• 1 teaspoons ancho chile powder
• 1 teaspoon coriander
• 1 teaspoon cumin
• ¼ teaspoon cloves
• ½ teaspoon sage
• ½ teaspoon pepper
•  
• Extras:
• ½ cup quinoa, pre-cooked
• 1 tablespoon olive oil
• 2-3 handfuls lettuce
• 4-6 corn tortillas
• 2-3 ounces queso fresco or goat cheese
• Lime juice/Cilantro to top

1. Preheat oven to 350˚. Peel sweet potato and cut into 2-3” long sticks that are ¼” in thickness. Toss together all the seasonings for the mole rub. Sprinkle over sweet potatoes, drizzle with olive oil and lemon juice; toss until everything is well coated.
2. Roast sweet potatoes until tender, 25-35 minutes.
3. Heat olive oil in a skillet over high heat and add quinoa. Cook and stir quinoa until liquid has evaporated and quinoa is crisp, 2-3 minutes.
4. To assemble tacos, layer spinach, roasted sweet potatoes, quinoa, and cheese. Give a quick squeeze of lime juice and sprinkle with cilantro, serve warm.