I love a good taco, and while this recipe admittedly has a few moving parts, it’s well worth the effort! The raw vegan cacao mole comes together simply by soaking and blending, and it keeps well in the fridge, making it easy to have on hand as a rich, warming spread. Roasted sweet potatoes and caramelized plantains bring plenty of natural sweetness, balanced with lime, chili, and salt. It’s a satisfying combination of sweet, spicy, creamy, and savory all tucked into a warm tortilla…great grounding food for a colder day or a festive feast!
PREP: 15 minutes | COOK: 30–35 minutes | YIELD: 8 tacos
Ingredients
Cumin-Lime Roasted Sweet Potato:
2 large sweet potatoes, cut into wedges
1 lime
1 teaspoon ground cumin
2 teaspoons chipotle chili powder
¼ teaspoon cayenne
Large pinch mineral salt
Sweet Plantains:
1 tablespoon coconut oil
2 tablespoons unrefined cane sugar or coconut sugar
2 ripe plantains, peeled and sliced
Tacos:
8 tortillas
1 cup cooked rice or Cilantro Lime Rice
Guacamole or sliced avocado
Fresh cilantro
Lime wedges
Instructions
Roast the sweet potatoes: Preheat the oven to 375°F. Toss the sweet potato wedges with the juice of the lime, cumin, chili powder, cayenne, and salt. Arrange in a single layer on a baking sheet and roast for 25–30 minutes, turning once, until tender and lightly browned.
Make the Mole: Follow the instructions here to make a raw vegan version of cacao mole.
Cook the Rice: Cook ½ cup short-grain brown rice with 1 cup water, bring to a boil, then cover and simmer on low for 40–45 minutes; let rest for 10 minutes before fluffing. Or you can try the Cilantro Lime Rice recipe.
Cook the plantains: Warm the coconut oil in a skillet over medium heat. Add the plantain slices and sprinkle with half of the coconut sugar. Cook for 2–3 minutes, then flip and sprinkle with the remaining sugar. Cook for another 2–3 minutes, until both sides are golden and caramelized.
Assemble the tacos: Warm or lightly toast the tortillas. Spread each with cacao mole, then layer with brown rice, roasted sweet potato, plantains, and guacamole or avocado. Finish with fresh cilantro and a squeeze of lime. Serve warm.
Cooking Notes
Choose ripe plantains: Look for plantains with heavily speckled or mostly blackened skins. They become naturally sweet and caramelized as they cook, making them ideal for this recipe. Unripe, green plantains are too astringent.
Keep the sweet potato wedges substantial: Cutting the sweet potatoes into larger wedges keeps them tender and creamy inside while allowing the edges to caramelize without drying out.
Build the tacos just before serving: Warm the tortillas and fillings before assembling so the mole becomes rich and saucy and the contrasting textures of the crispy edges, creamy avocado, and tender vegetables come together.
Dosha Notes
V: Serve with chapati or whole wheat tortilla instead of corn
P: Go light on the molé
K: Enjoy in moderation
Nutrition
(Per serving)
Calories: 330-360 kcal
Protein: 5-7 g
Fat: 10-12 g
Carbs: 55-60 g
Sugar: 14-16 g
Fiber: 8-10 g
Shop Kitchen Essentials
Cacao Powder
Chili Powder Trio
