Spiced Sweet Potato & Poblano Tostadas

Ingredients

• Arugula

  Raw

  3 cup or 60g

• Sweet potato

  Raw, unprepared

  3 cup, cubes or 399g

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Limes

  Raw

  2 fruit or 134g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• 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

  1 oz or 28g

Directions

1. Preheat the oven to 475°F. Wash and dry the produce. Halve the sweet potatoes lengthwise, peel and slice the shallot, chop the cilantro, and quarter the limes. Dice the avocado and toss with lime juice. Halve and clean the poblano pepper.
2. Place sweet potatoes and poblano on a sheet pan, drizzle with olive oil, and season with salt, pepper, and taco seasoning. Roast for 22-24 minutes until browned and tender.
3. In a small pot, combine shallot, sugar, lime juice, and water. Bring to a boil, then let pickle for at least 10 minutes.
4. Mash avocado with cilantro and lime juice, season with salt and pepper to taste.
5. Lightly oil a sheet pan and bake tortillas for 6-8 minutes until golden, flip and bake for an additional 1-3 minutes until crispy.
6. Toss arugula with olive oil, salt, and pepper. Assemble tostadas with guacamole, sweet potatoes, poblano, pickled shallot, arugula, and feta. Serve with lime wedges.

Similar Foods

• Sweet Potato, Black Bean, and Poblano Pepper Tacos
• Spiced & Roasted Sweet Potatoes
• Spiced Sweet Potato and Goat Cheese Egg Skillet
• Tofu Scramble with Sweet Potato & Greens
• Quinoa with Mushrooms, Spinach, and Sweet Potatoes
• Sweet Potato Breakfast Skillet with Bacon