Try these energy booster tacos for breakfast on those hectic days!

Ingredients:

• 1 tablespoon avocado oil
• 1/2 large sweet potato, peeled and finely chopped
• 1 package (14 ounces) firm tofu, patted dry and chopped
• 2 cups of tricolor quinoa (cooked)
• 1/2 can of chickpeas
• 2-3 cups of shredded kale
• 1/2 medium red bell pepper, finely chopped
• 1/4 cup hot sauce plus additional for serving
• 12 (6-inch) thin white corn tortillas
• 1 jalapeño pepper, thinly sliced
• 1/2 cup roasted unsalted pepitas
• 2 limes, cut into wedges

Prep time: 15 minutes
Cook time: 20 minutes

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.
2. Add tofu, quinoa, kale, chickpeas, and bell pepper. Cover and cook 8 minutes or until vegetables are tender, stirring occasionally.
3. Stir in hot sauce; remove from heat. (Makes about 6 1/2 cups).
4. Stack tortillas on microwave-safe plate between 2 damp paper towels. Heat in microwave oven on high 30 seconds or until warm.
5. Fill tortillas with sweet potato mixture.
6. Top with jalapeño and pepitas.
7. Serve with lime wedges and additional hot sauce.

Recipe courtesy of Dole. Visit Dole.com for more kid-friendly recipes!