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.
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)
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.