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+ servings
Sweet potato, arugula, goat cheese filled tortillas in metal taco holder
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4.8 from 5 votes

Vegetarian Sweet Potato Tacos with Arugula and Avocado Crema

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican, Vegan Friendly, Vegetarian
Keyword: tacos, vegetarian, mole, sweet potatoes
Servings: 4 servings.
Calories: 317kcal


  • 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


  • 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.) 
  • Roast the potatoes, stirring every so often, until they are golden charred on the outside and soft to your bite, about 20 minutes.
  • Stir in the mole or enchilada sauce. Keep warm.
  • Have all the other ingredients ready before warming the tortillas.
  • To serve, warm the tortillas. (I like to spray them with avocado cooking spray so they soften easily.) Fold the softened tortillas in half.
  • 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:

  • Puree everything together in a blender.


Mole 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.


Calories: 317kcal | Carbohydrates: 47g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 887mg | Potassium: 690mg | Fiber: 10g | Sugar: 8g | Vitamin A: 10535IU | Vitamin C: 14.4mg | Calcium: 124mg | Iron: 2.2mg