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Protein-Packed Breakfast Tacos

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Total Time (minutes)
35
Difficulty
1
Servings
4
Ingredients
10
Total Prep Time: 15 minutes
Calories Per Serving: 476
Nutrients

Nutrition Facts

3 tacos

Amount per serving
Calories 476 Calories from fat: 216
% Daily Value*
Fat 24 g 31 %
Saturated 3 g 16 %
Trans 0 g
Polyunsaturated Fat 10 g %
Monounsaturated Fat 8 g %
Cholesterol 0 mg 0 %
Sodium 591 mg 26 %
Potassium 405 mg 9 %
Carbohydrate 47 g 17 %
Fiber 8 g 27 %
Sugars 8 g
Protein 21 g
Vitamin A 60 %
Vitamin C 70 %
Calcium 10 %
Iron 20 %
Vitamin E 4 %
Thiamin 4 %
Vitamin B6 10 %
Phosphorus 15 %
Magnesium 20 %
Manganese 40 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

1 tablespoon avocado oil
½ large DOLE® Sweet Potato, peeled and finely chopped
1 package (14 ounces) firm tofu, patted dry and chopped
1 package (8.4 ounces) DOLE® Bountiful Triple Quinoa Kit™
½ medium red bell pepper, finely chopped
¼ cup hot sauce plus additional for serving
12 (6-inch) thin white corn tortillas
1 jalapeño pepper, thinly sliced
½ cup roasted unsalted pepitas
2 DOLE® Limes, cut into wedges

Directions

  1. Heat oil in a large skillet over medium heat. Add sweet potato; cover and cook 10 minutes or until golden brown and tender, stirring occasionally. Add tofu, Bountiful Kit (kale, dressing and quinoa) and bell pepper; cover and cook 8 minutes or until vegetables are tender, stirring occasionally. Stir in hot sauce; remove from heat. Makes about 6½ cups.
  2. Stack tortillas on microwave-safe plate between 2 damp paper towels; heat in microwave oven on high 30 seconds or until warm. Fill tortillas with sweet potato mixture; top with jalapeño and pepitas. Serve with lime wedges and additional hot sauce.
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Protein-Packed Breakfast Tacos Prep Time:15 minutes Cook time:35 minutes Serves: 4
Nutrition facts: 476 Calories, 24 grams fat
Ingredients: 1 tablespoon avocado oil
½ large DOLE® Sweet Potato, peeled and finely chopped
1 package (14 ounces) firm tofu, patted dry and chopped
1 package (8.4 ounces) DOLE® Bountiful Triple Quinoa Kit™
½ medium red bell pepper, finely chopped
¼ cup hot sauce plus additional for serving
12 (6-inch) thin white corn tortillas
1 jalapeño pepper, thinly sliced
½ cup roasted unsalted pepitas
2 DOLE® Limes, cut into wedges Directions:Heat oil in a large skillet over medium heat. Add sweet potato; cover and cook 10 minutes or until golden brown and tender, stirring occasionally. Add tofu, Bountiful Kit (kale, dressing and quinoa) and bell pepper; cover and cook 8 minutes or until vegetables are tender, stirring occasionally. Stir in hot sauce; remove from heat. Makes about 6½ cups.Stack tortillas on microwave-safe plate between 2 damp paper towels; heat in microwave oven on high 30 seconds or until warm. Fill tortillas with sweet potato mixture; top with jalapeño and pepitas. Serve with lime wedges and additional hot sauce.