Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato cubes with olive oil, chipotle powder, smoked paprika, cumin, garlic powder, and salt until evenly coated.
3. Spread the sweet potatoes on a baking sheet lined with parchment paper in a single layer.
4. Roast for 25–30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized.

Step 2: Cook the Quinoa

1. In a medium saucepan, combine the quinoa, vegetable broth, cumin, and smoked paprika. Bring to a boil over medium-high heat.
2. Reduce the heat to low, cover, and simmer for 15–18 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. Fluff the quinoa with a fork and set aside.

Step 3: Make the Sauce

1. In a small bowl, whisk together the Greek yogurt, lime juice, honey, and chipotle powder until smooth. Adjust seasoning to taste.
2. Chill the sauce in the refrigerator until ready to use.

Step 4: Warm the Tortillas

1. Heat a skillet over medium heat and warm the tortillas for 15–30 seconds per side until pliable. Alternatively, wrap them in a damp paper towel and microwave for 20–30 seconds.

Step 5: Assemble the Tacos

1. Start by adding a scoop of quinoa to each tortilla.
2. Top with roasted sweet potatoes, shredded cabbage, diced avocado, and your choice of additional toppings like feta, jalapeños, or cilantro.
3. Drizzle the sauce over the tacos and serve with lime wedges on the side.