Roasted Sweet Potato & Bell Pepper Tostadas | #TastyTuesday | Tastybits


Do you love sweet potatoes? How about tostadas? Well, if you answered yes to either this recipe is for you. For those of you slowly transitioning off meat, like myself, you’ll find my Roasted Sweet Potato & Bell Pepper Tostada recipe is not only simple, but hearty and delicious. Read on to learn more and check out my YouTube for the full video!

Curious how I came up with this recipe? One of my favorite Houston restaurants serves a similar dish. Field & Tides has an amazing vegetarian tostada on their menu. During a recent media tasting, I sampled Chef Lenig’s dish and was blown away by all the flavors. It was simple enough for me to (attempt) to replicate and just difficult enough for me to butcher. Though these dishes are similar, there is one stark difference between the two — Chef Lenig’s tastes waaayyy better.

What I love most about this dish, is how simple it is. Literally all you need are 5 ingredients, with the potato and peppers being your main gals. There are a couple ingredients used that really take this dish over the top. The Incorporation of  La Vaquita’s Mexican crema and Queso Fresco, ExtravaGONZO’s Jalapeno & Lime grape seed oil and HEB’s Jalapeno, Cilantro and lime Pepper Toppers. These are all staples in my home, especially the crema. I put that s*^t on everything!

 

Roasted Sweet Potato & Bell Pepper Tostadas

These tasty, five ingredient vegetarian tostadas feature roasted sweet potatoes, bell peppers and your favorite fixings. My Roasted Sweet Potato & Bell Pepper Tostadas are gluten free and easily vegan (remove the crema and cheese). This recipe yields 6 generous servings; leftovers keep in refrigerator for a couple days.

INGREDIENTS

Roasted Sweet Potatoes & Bell Peppers

  • 2 medium sweet potatoes, peeled and sliced into ¾” pieces
  • 3 medium bell peppers (I prefer red & green, but that doesn’t matter)
  • 1 tablespoon ExtravaGONZO Jalapeno & Lime Grape seed Oil (Or your favorite)

 

Roast Seasoning

  • ½ teaspoon of
    • Chili powder
    • Cumin
    • Paprika
    • Garlic Powder
    • Onion powder
  • Salt to taste

 

Jalapeño Crema

INSTRUCTIONS

Roast the sweet potatoes & peppers: Preheat the oven to 400 degrees Fahrenheit. Line one large rimmed baking sheets with foil, and sprinkle with oil to prevent sticking.

Place sliced sweet potatoes & peppers on prepared baking sheets, then drizzle the olive oil on top and sprinkle with the roast seasoning and several dashes of salt. Toss until the sweet potatoes & peppers are lightly and evenly coated with oil and spices.

Bake until the sweet potatoes are tender and caramelized on the edges, about 30 minutes. (Open the over and stir the veggies about 15 minutes in. This will also prevent sticking). Potatoes and peppers have should be soft and chewy when you done.

While veggies bake, prep your tostada shells. I USED PRE-MADE TOSTADA SHELLS, and I am not sorry. Should you wish to make your own COOKIE+kate explains how to do that below.

To prepare the crispy tortillas: On the remaining prepared baking sheet, brush both sides of each tortilla lightly with oil. Clear off the other baking sheet by transferring the roasted sweet potatoes to a serving bowl, but reuse the parchment paper. Arrange 4 tortillas in a single layer across each pan. Bake for 10 to 12 minutes, turning halfway, until each tortilla is golden and lightly crisp. Set aside.

To assemble the tostadas, spread Jalapeno Crema over each tostada. Top each tortilla with shredded lettuce, followed by the sweet potatoes and peppers. Add crumbles of La Vaquita Queso Fresco and sliced Serrano peppers. Drizzle with extra Jalapeno Crema and Serve with your favorite hot sauce or salsa on the side.

Tostadas are best consumed HOT. Any leftovers should be stored separately, if possible.

YOU MIGHT ALSO LIKE

Simple & Delicious Aloo Gobi Curry | Vegetarian Indian | TastyBits
September 20, 2017
No-Churn Vanilla Brookie Ice Cream Recipe | Tastybits
August 31, 2017
Vanilla Butter Sprinkle Cookies with Lemon-Almond Drizzle | TastyBits
August 26, 2017
Vegetarian Vermicelli | #MeatlessMonday | TastyBits
August 21, 2017
Swordfish
Pan-Seared Swordfish Steaks with Lemon & Garlic Herbed Butter | TASTYBITS
August 16, 2017
Simple Rotisserie Chicken Salad with Organic Red Grapes | TASTYBITS
August 10, 2017
Artichoke + Spinach Vegetarian Lasagna | #MeatlessMonday | TASTYBITS
August 06, 2017
Lentil, Black Bean and Edamame Burgers | TastyBits Recipes
June 05, 2017
Govindas Houston
Govinda’s Houston: quality, healthy living, and a higher taste
March 22, 2017

4 Comments

Leslie
Reply September 11, 2017

This looks good and easy to make. Here in NC we are celebrating NC sweet potatoes and its many varieties. Hmm I wonder which one would be recommended for making tostadas?!

    G&G
    Reply September 11, 2017

    I suggest the Covington Sweet Potato !! Thanks for stopping by~

Jeff Honeywood
Reply September 11, 2017

I spent my entire life not liking sweet potatoes, but in the last 2-3 years I can't get enough. This recipe looks so good, I'm going to have to give it a try.

    G&G
    Reply September 11, 2017

    lol.. It's funny you say that Jeff. Though I have loved sweet potatoes as long as I can remember I have friends who have turned their noses up at this dish. Then they're HOOKED after 1st bite! Thanks for stopping by. Can't wait to hear what you think once you try the recipe.

Leave a comment

Your email address will not be published. Required fields are marked *

Leave a Reply