Do you love sweet potatoes? How about tostadas? 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.
Curious about how I came up with this recipe? One of my favorite Houston restaurants serves a similar dish. Field & Tides has a fantastic vegetarian tostada on its 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 of ingredients used that 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 six generous servings; leftovers keep in the refrigerator for a couple of 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)
- 1 tablespoon ExtravaGONZO Jalapeno & Lime Grape seed Oil (Or your favorite)
- ½ teaspoon of
- Chili powder
- Garlic Powder
- Onion powder
- Salt to taste
- 2 tablespoons of La Vaquita Crema Mexicana
- 2 tablespoons of Jalapeno, Cilantro & Lime Pepper Topper
Vegetarian Sweet Potato & Bell Pepper Tostadas
Roasted Sweet Potatoes & Bell Peppers
- 2 medium sweet potatoes peeled and sliced into ¾” pieces
- 3 medium bell peppers
- 1 tbsp Olive Oil
- 1/2 tsp Chili powder
- ½ tsp Cumin
- ½ tsp Paprika
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
Roast the sweet potatoes & peppers
- Preheat the oven to 400 degrees Fahrenheit. Line one large rimmed baking sheet with foil and sprinkle with oil to prevent sticking.
- Place sliced sweet potatoes & peppers on prepared baking sheets, 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 oven and stir the veggies about 15 minutes in. This will also prevent sticking). Potatoes and peppers have should be soft and chewy when done.
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 four 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 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.
4 thoughts on “Vegetarian Sweet Potato & Bell Pepper Tostadas | #TastyTuesday | Tastybits”
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?!
I suggest the Covington Sweet Potato !! Thanks for stopping by~
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.
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.