Serves 2
45 min
Spicy Sweet Potato Tostadas
Recipe GLPRc3f00aad5889a4
Crispy corn tortillas topped with seasoned roasted sweet potatoes, creamy avocado, fresh tomato salsa, and vibrant garnishes. These plant-based tostadas deliver bold flavors with a perfect balance of spice, heat, and fresh lime brightness.
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Ingredients
2 cups sweet potatoes, cut into ½-inch cubes
2 tablespoons olive oil, divided
salt and black pepper to taste
½ teaspoon ground cumin
½ teaspoon chili powder
4 to 5 corn tortillas
1 cup cherry or grape tomatoes, finely chopped
½ cup diced red onion
½ clove garlic, minced
1 serrano chile, sliced
½ lime juice from ½ lime
hot sauce or sriracha to taste
1 ripe avocado
½ cup refried beans
lime slices for serving
roasted okra for topping (optional)
fresh sprouts for topping (optional)
Directions
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
In a medium bowl, combine the chopped tomatoes, diced red onion, minced garlic, sliced serrano chile, lime juice, and hot sauce. Season with salt and pepper to taste. Stir well and refrigerate for at least 20 minutes to allow flavors to blend while you prepare the remaining components.
Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet and roast for about 20 minutes, stirring halfway through, until they are golden brown and tender.
During the last 10 minutes of the sweet potato roasting time, lightly brush both sides of each corn tortilla with the remaining olive oil. Place them directly on the oven rack or on a separate baking sheet and toast until they are crispy and lightly golden, about 8–10 minutes. If preparing roasted okra, toss with oil, salt, and pepper, and roast on a separate baking sheet for about 15 minutes until edges begin to brown.
Remove the sweet potatoes from the oven and transfer to a bowl while still warm. Sprinkle with cumin and chili powder, tossing gently until evenly coated. Taste and adjust seasonings as needed.
To assemble, place each crispy tortilla on a plate. Spread a thin layer of refried beans on each tortilla, then add a few slices or a small mound of mashed avocado.
Top each tortilla with a generous portion of the warm cumin-chili seasoned sweet potatoes, followed by a spoonful of the fresh tomato salsa. Add roasted okra and fresh sprouts if using. Serve with lime slices on the side for extra brightness.
