Recipes: Roasted Sweet Potato, Plantain & Cacao Mole Tacos

Posted by Claire Ragozzino

I’m on the plane to San Francisco right now, editing photos of these tacos and salivating because…damn, these tacos look good. My flight was delayed and I’ve been in the airport all day, and my stomach is rumbling because I came unprepared. You see, I normally travel with an arsenal of prepared foods, usually a salad with roasted veggies and whatever else wouldn’t last in my fridge during the trip, along with some fruit or kale chips. I never leave for a trip without something to take with me. But this trip, I didn’t sweat it. I was promised a quick flight to San Francisco, arriving just in time for lunch in the mecca of amazing organic food. But it’s tornado season here in Oklahoma (remind me again why I moved here?) and spring guarantees anything but predictable around these parts. Oh what I wouldn’t do for some tacos right now….

Every year for Cinco de Mayo I have some kind of honorary taco feast. Last year it was this, and the years before that I’m sure involved nothing less than black beans and guacamole for days. In the hustle of traveling, this recipe didn’t quite make it up in time for Cinco de Mayo this year, but I consider a taco feast fare game anytime. I feel like Cinco de Mayo through Dia de los Muertos should be deemed taco season anyways.

Since our trip to Puerto Rico this winter, where I lived off mofongo for a week, I’ve been determined to keep plantains in my regular repertoire. I actually first made this taco combination for our Tulum retreat in February as our closing group dinner together. It was a total hit! I’m not saying that just because I’ll give an arm for a plate of sweet plantains. Even the hotel’s head chef from Mexico City, who we’d been sharing the kitchen with for the week, came out and gave his seal of approval after sharing this meal with him. Full recap of our Tulum retreat here!

This combination of spicy cacao molé with the cumin-lime roasted sweet potatoes, coconut sugar bruléed plantains, and fresh guacamole makes this a win even for your meat loving friends. When I’m not making tortillas, Food For Life’s sprouted corn tortillas are my go-to for a quick, easy-to-digest tortilla. I also love their brown rice tortillas, so you can load it up with a little extra brown rice and turn it into a burrito if it calls you. Top your tacos or burritos with a handful of cilantro and sprouts, and you’re ready for a vegan taco feast. Happy Taco Season! xo

ROASTED SWEET POTATO, PLANTAIN & CACAO MOLE TACOS

Cumin-Lime Roasted Sweet Potato
2 large sweet potatoes, cut into wedges
1 lime
1 tsp ground cumin
½ tbsp sweet chili powder
¼ tsp cayenne
large pinch salt

Preheat the oven to 375F. Wash and prepare the sweet potato. Slice in half lengthwise, then cut into wedges. Toss with olive oil, lime juice and spices. Arrange on a baking sheet and roast for 25-30 minutes, or until tender. Remove from oven and allow to cool slightly before plating.

Sweet Plantains
1 tbsp coconut oil
2 tbsp coconut sugar
2 ripe plantains, peeled & sliced

Heat a skillet with coconut oil. Add the sliced plantains and sprinkle with coconut sugar. Cook on medium heat for 2-3 minutes. Flip to the other side and sprinkle the remainder of coconut sugar over top. Cook for another 3-5 minutes until lightly browned. Remove from skillet and place on a plate lined with paper towel to absorb the extra oil.

Tacos
6-8 tortillas
1-2 cup cooked brown rice
Cacao mole (see recipe)
Guacamole (see recipe) or avocado slices
Cilantro

To Serve, toast the tortillas and spread the cacao mole on each tortilla. Layer with brown rice, sweet potato, plantains, guacamole/avocado, and a sprig or two of cilantro. Serve hot.

Serves 3-4