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Spicy Vegetarian Sweet Potato Tacos with Arugula and Avocado Crema

Soft corn tortillas filled with chile-sauced sweet potatoes, arugula, goat cheese, and tangy avocado crema. Sweet, salty, bitter, smoky, and spicy, these sweet potato vegetarian mole tacos are a happy mouthful of flavor diversity. 

Sweet potato, arugula, goat cheese Vegetarian Mole Tacos

The tender chunks of roasted sweet potato are tossed in a spicy brick-red chile sauce, either chile chocolate mole or red enchilada sauce or you can simply toss the potatoes with chili powder and other Mexican spices before roasting.

Click here to PIN Vegetarian Mole Tacos!


Spoon roasted sweet potatoes into warm corn tortillas, then top with chopped arugula leaves and goat cheese crumbles. Finish with a big drizzle of this amazing avocado lime sauce! Yum!

For vegan tacos skip the goat cheese.

Vegetarian Mole Tacos with avocado crema

Vegetarian Sweet Potato and Arugula Taco notes:

  • The avocado crema is simply ripe avocado blended with water, lime juice, garlic, and salt! It goes with all kinds of Mexican tacos and quesadillas.
  • For vegan tacos skip the goat cheese. The avocado crema offers plenty of oomph to balance the spiced sweet potato and arugula flavors.
  • For protein-strong tacos, mix cooked chickpeas with the potatoes and red sauce.
  • Like for these tacos, I toss the roasted sweet potatoes in my shortcut vegetarian mole sauce. But sometimes I’ll toss the potatoes in homemade authentic red enchilada sauce or a quick and easy enchilada sauce made with chili powder.
  • You can also just roast the sweet potatoes with olive oil and a mix of chile powder, paprika, and cocoa powder, or a purchased mole spice blend.

Vegetarian Mole Tacos with sweet potatoes

Robbie will tell you I’m very picky about my tortillas, both corn and flour. For corn tortillas, Mi Rancho brand’s organic corn tortillas are hands-down winners. They taste like real corn. Seek them out.

You need only 1 cup of homemade chile chocolate mole sauce for these tacos and my mole recipe makes six cups. Freeze the extra mole in smaller containers to use when you want. The spicy, smoky mole is excellent with vegetable enchiladas and over the top of hot grilled vegetables.

Tips for softening corn tortillas:

  • To soften, spray with cooking spray, and warm them in the oven, or on the grill.
  • Freeze your tortillas if you don’t plan on using them right away.

Mi Rancho caught me raving about their tortillas on Instagram and sent an assortment of their organic tortillas to play with. We’re sold on the 4-inch corn tortilla “sliders” for tostadas–you can bite into a crisp loaded tortilla without losing half of it all back to the plate!

Wishing you a fabulous week–get in the kitchen and cook something healthy and delicious!

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5 from 3 votes
Sweet potato, arugula, goat cheese Vegetarian Mole Tacos
Vegetarian Sweet Potato Tacos with Arugula and Avocado Crema
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Toss the roasted potatoes in mole sauce, enchilada sauce, or (before roasting) in a mix of olive oil, chili powder, paprika, cocoa powder, salt, and a pinch of cayenne. For vegan option, skip the goat cheese. Makes 8 tacos, figure 2 per person.

Course: Main Course
Cuisine: Mexican, Vegan Friendly, Vegetarian
Keyword: tacos, vegetarian, mole, sweet potatoes
Servings: 4 servings.
Calories: 317 kcal
  • 2 medium sweet potatoes , peeled and diced in ½-inch cubes, about 1 pound
  • 1 tablespoon olive oil
  • fine sea salt
  • Freshly ground black pepper
  • 1 cup mole or enchilada sauce, (see note)
  • 5 ounces arugula leaves , coarsely chopped
  • 3 to 4 ounces soft goat cheese, optional
  • 8 corn tortillas
Avocado Crema:
  • 1 tablespoon freshly squeezed lime juice
  • 1 avocado
  • 1/3 cup water
  • 1 clove garlic , minced
  • 1/2 teaspoon fine sea salt
  1. Preheat the oven to 425°F. Toss potatoes with olive oil, salt and pepper. (If you don't have mole or enchilada sauce, toss in spice mix as well--see note.) 

  2. Roast the potatoes, stirring every so often, until they are golden charred on the outside and soft to your bite, about 20 minutes.

  3. Stir in the mole or enchilada sauce. Keep warm.

  4. Have all the other ingredients ready before warming the tortillas.
  5. To serve, warm the tortillas. (I like to spray them with avocado cooking spray so they soften easily.) Fold the softened tortillas in half.
  6. Spoon about 3 tablespoons of the spiced sweet potatoes into each tortilla. Top with arugula and crumbled goat cheese, if using. Drizzle generously with avocado crema.

Avocado Crema:
  1. Puree everything together in a blender.
Recipe Notes

Sauce alternative:
Before cooking, toss the potatoes in a mix of: 2 tablespoon olive oil, 1 tablespoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cocoa powder, 1/2 teaspoon sea salt, and a pinch of cayenne.

Nutrition Facts
Vegetarian Sweet Potato Tacos with Arugula and Avocado Crema
Amount Per Serving
Calories 317 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 887mg39%
Potassium 690mg20%
Carbohydrates 47g16%
Fiber 10g42%
Sugar 8g9%
Protein 7g14%
Vitamin A 10535IU211%
Vitamin C 14.4mg17%
Calcium 124mg12%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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