ROASTED SWEET POTATO, PLANTAIN & CACAO MOLE TACOS

Name: ROASTED SWEET POTATO, PLANTAIN & CACAO MOLE TACOS
Cuisine: Mexican, Latin American, American
Ingredients: 2 large sweet potatoes, cut into wedges; 1 lime; 1 tsp ground cumin; ½ tbsp sweet chili powder; ¼ tsp cayenne; large pinch salt; 1 tbsp coconut oil; 2 tbsp coconut sugar; 2 ripe plantains, peeled & sliced; 4 cups quinoa flour; 2 cups sprouted brown rice flour; 1 tsp Himalayan pink salt; 1 tsp olive oil; 1 ¾ cup hot water; 2 dried chipotle chilies, soaked 2 hours; 1 fresh Serrano chili, de-seeded & chopped; 2 cloves garlic; 1 small shallot; ¼ cup sunflower seeds, soaked 4 hours; ¼ cup almond butter; ¾ cup raisins, soaked 1 hour; 2 tbsp olive oil; 2 tbsp lime juice; 2 tbsp raw honey or substitute; ½ cup water; ½ cup raw cacao powder; 1 tsp sweet chili powder; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground cinnamon

8 steps

Updated at: Thu, 17 Aug 2023 13:20:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

135

High

Nutrition per serving

Calories1593.2 kcal (80%)

Total Fat54.3 g (78%)

Carbs251.3 g (97%)

Sugars53.2 g (59%)

Protein37.5 g (75%)

Sodium1293.3 mg (65%)

Fiber35.3 g (126%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

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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