
By Alana Thompson
ROASTED SWEET POTATO, PLANTAIN & CACAO MOLE TACOS
Updated at: Thu, 17 Aug 2023 13:20:31 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
134
High
Nutrition per serving
Calories1588.3 kcal (79%)
Total Fat54 g (77%)
Carbs250.1 g (96%)
Sugars57.1 g (63%)
Protein37.2 g (74%)
Sodium1296.5 mg (65%)
Fiber34.8 g (124%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Cumin-Lime Roasted Sweet Potato

2sweet potatoes
large, cut into wedges

1lime

1 tspground cumin

½ Tbspsweet chili powder

¼ tspcayenne

salt
large
Sweet Plantains
Quinoa Tortillas

4 cupsquinoa flour

2 cupsbrown rice flour
sprouted

1 tspHimalayan pink salt

1 tspolive oil

1 ¾ cupwater
hot
Raw cacao mole

2dried chipotle chilies
soaked 2 hours

1Serrano chili
fresh, de-seeded & chopped

2cloves garlic

1shallot
small

¼ cupsunflower seeds
soaked 4 hours

¼ cupalmond butter

¾ cupraisins
soaked 1 hour

2 Tbspolive oil

2 Tbsplime juice

2 Tbspraw honey
or substitute

½ cupwater

½ cupraw cacao powder

1 tspsweet chili powder

1 tspground cumin

1 tspground coriander

½ tspground cinnamon

½ tspsalt

cayenne

Black Pepper
TT
Guacamole
Instructions
Cumin-Lime Roasted Sweet Potato
Step 1
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
Step 2
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.
Quinoa Tortillas
Step 3
Combine all ingredients in a bowl. Use your hands to mix and knead until you form a large ball of dough. If too dry, add a splash or two of water. If too wet, add more quinoa flour. Separate evenly into about 12 balls.
Step 4
If you have a tortilla press, line with plastic wrap then place a single ball of dough in the center, press down to flatten then remove and carefully peel off the plastic wrap. If you do not have a press, place between two plastic wrap sheets on top a large cutting board and carefully roll the ball of dough out evenly using a rolling pin. Place the tortilla in an un-oiled, non-stick pan and cook for about 1 minute on each side on medium low heat. Repeat until complete.
Step 5
Note: These tortillas are heartier in texture than your average corn tortilla, but feels light and easy to digest.
Cacao mole
Step 6
Combine all ingredients in a high-speed blender. Blend until creamy and well combined. Transfer to an airtight glass container and store until ready to use.
Guacamole
Step 7
Combine all ingredients in a medium bowl. Use a fork to mash together lightly, leaving large chunks of avocado left for texture. Prepare this guacamole right before you’re ready to eat.
To serve
Step 8
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.
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