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.
Servings: 4 servings.
- 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
- 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.
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