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Mole* Sweet Potato Tacos with Mixed Greens

Active Time: 60 minutes / Cook Time: 25-30 minutes / Total Time: 90 minutes

Makes 4 servings

*If you were a member last month, you will have leftover mole in the freezer! Simply defrost.

Mole Sweet Potato Tacos w Mixed Greens.JPG


  • For the Mole sauce:
    • ½ cup finely chopped onion (about ½ a medium onion)
    • 4 cloves garlic, minced
    • ½ teaspoon fine sea salt
    • ½ tablespoon coconut oil
    • 1 tablespoon* ground ancho chili powder OR hot chili powder
    • 1 tablespoon cacao powder
    • ½ teaspoon cinnamon
    • 1 ½ cups low-sodium chicken broth
    • 5 tablespoons freshly squeezed orange juice, plus ¼ teaspoon finely shredded zest (zest before juicing…you’ll be happier!)
    • ¼ cup almond butter
    • ¼ cup raisins
  • For the tacos:
    • 1 lb. sweet potatoes, peeled and cubed into about ½” pieces
    • 1 tablespoon coconut oil, melted and divided
    • ¼ teaspoon plus a pinch of fine sea salt
    • 1 bunch Swiss Chard, leaves chopped and stems thinly sliced
    • 1 small onion, halved and thinly sliced
    • 1 ½ cups Mole sauce
    • 8 gluten-free corn tortillas, warmed according to package directions
    • 4 radishes, diced
    • ½ cup cilantro leaves
    • ¼ cup toasted pepitas**
    • lime wedges, for serving
  • For the Mixed Greens:
    • 4 tablespoons Dijon Vinaigrette (if you did not make this on Prep Day, the recipe can be found in the Other section of this document)
    • 6 cups mixed greens

*This amount lends a kick! Start with less if you prefer a less spicy sauce.

**To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!


  1. Make the mole sauce: Have all of your ingredients prepped and ready to go; the adding goes quickly once you begin. Heat ½ tablespoon coconut oil in a medium saucepan over medium-high heat and cook onion, garlic and ½ teaspoon salt for 3 minutes.
  2. Stir in ancho chili powder, cacao powder, and cinnamon and cook, stirring constantly, for 30 seconds.
  3. Add the broth, juice, almond butter, raisins and zest and bring to a boil, whisking until almost smooth (the raisins and vegetables will be lumpy, of course). Reduce the heat to low and simmer, uncovered, for 10 minutes, or until slightly thickened and reduced to about 2 cups.
  4. Let cool slightly and transfer the mole to a blender or small food processor and process until smooth. You can use an immersion blender here, but it isn’t as effective because of the small amount.
  5. You’ll use 1 ½ cups sauce for the tacos; package the rest in an airtight container and freeze. You can use it to top a chicken breast, assorted tacos, or enchiladas.
  6. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  7. Place sweet potatoes in a large bowl and toss with ½ tablespoon coconut oil and a pinch of sea salt. Transfer to the baking sheet (reserve the bowl) in a single layer and roast until tender, about 20 minutes, stirring once. Keep oven on.
  8. While the sweet potatoes roast, cook the chard and make the salad: heat remaining ½ tablespoon oil in a large skillet over medium. Add chard stems and onion and cook, stirring often, until onions are soft, about 10 minutes.
  9. Stir in chard leaves and ¼ teaspoon salt and cook, stirring occasionally, until chard leaves are fully wilted, about 5 minutes. Remove from the heat and cover to keep warm.
  10. Toss ¾ cup of the mole with potatoes on the baking sheet, but be careful—it’s hot! Heat in the oven 3-5 minutes or until mole is warmed.
  11. Transfer sweet potatoes and chard (use a slotted spoon so any excess liquid stays in the pan) to large bowl from step 2 and toss gently to combine.
  12. Place 1 ½ cups greens on each of two plates. Drizzle each with 1 tablespoon vinaigrette.
  13. Fill each tortilla with ¼ cup sweet potato-chard mixture. Sprinkle with 1 tablespoon cilantro leaves, ½ tablespoon pepitas, and 1 teaspoon radishes. Place two tacos on each plate. Serve, passing additional mole for drizzling.
  14. Package remaining tacos, mole, and salad in airtight containers for lunch tomorrow. Package a side of dressing in separate containers for tomorrow. Refrigerate until needed.