Spiced Sweet Potato & Poblano Tostadas

Ingredients

• Arugula

  Raw

  3 ⅓ cup or 67g

• Sweet potato

  Raw, unprepared

  3 ½ cup, cubes or 465g

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Limes

  Raw

  2 fruit or 134g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Water

  Plain, clean water

  ¼ cup or 59g

• Tortillas

  Ready-to-bake or -fry, corn

  4 tortilla or 96g

• Feta cheese

  ⅔ oz or 19g

Directions

1. Prepare the ingredients: Preheat the oven to 475 degrees F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise. Peel and thinly slice the shallot. Roughly chop the cilantro leaves and stems. Quarter the limes. Pit, peel and medium dice the avocado; toss with the juice of 2 lime wedges to prevent browning. Halve the poblano pepper lengthwise; remove and discard the stem, ribs and seeds, then thoroughly wash your hands, knife and cutting board.
2. Roast the vegetables: Place the sweet potatoes and poblano pepper on a sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange the seasoned vegetables in a single, even layer, cut sides down, and roast 22 to 24 minutes, or until browned and the sweet potatoes are tender when pierced with a fork. Remove from the oven and transfer to a cutting board.
3. Pickle the shallot: While the vegetables roast, in a small pot, combine the shallot, sugar, the juice of 2 lime wedges, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer the mixture to a heatproof bowl and set aside to pickle, stirring occasionally, for at least 10 minutes.
4. Make the Guacamole: While the shallot pickles, in a medium bowl, combine the avocado, cilantro and the juice of 2 lime wedges; drizzle with olive oil and season with salt and pepper. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste.
5. Bake the tortillas: While the shallot continues to pickle, lightly oil a sheet pan. Place the tortillas on the prepared sheet pan; drizzle with a little more olive oil, flipping the tortillas to thoroughly coat. Bake 6 to 8 minutes, or until golden brown; carefully flip and bake 1 to 3 minutes, or until browned and crispy. Remove from the oven and immediately season with salt and pepper.
6. Finish and plate your dish: Just before serving, place the arugula in a bowl; drizzle with olive oil and season with salt and pepper to taste. Halve the roasted sweet potatoes crosswise. Thinly slice the roasted poblano pepper. Divide the baked tortillas between 2 dishes. Spread a layer of the guacamole onto each tortilla; top with the halved sweet potatoes and as much of the sliced poblano pepper as you’d like, depending on how spicy you’d like the dish to be. Garnish with the pickled shallot, dressed arugula, and cheese. Serve with the remaining lime wedges on the side. Enjoy!

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