Cilantro Sweet Potato Tostadashi
This cilantro sweet potato tostadashi is a vibrant, plant-based dish made with crispy tostadas, roasted sweet potatoes, and fresh cilantro. Packed with bold flavor and texture, it’s an easy, healthy meal perfect for quick dinners or casual gatherings.
Ingredients
- 2 large sweet potatoes peeled and diced
- 6 –8 tostada shells
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Toppings:
- 1/2 cup fresh cilantro chopped
- 1 –2 tablespoons lime juice
- Avocado slices optional
- Black beans optional
- Corn optional
- Vegan crema or yogurt optional
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet.
- Toss diced sweet potatoes with olive oil, garlic powder, cumin, chili powder, salt, and pepper.
- Spread in a single layer and roast for 25–30 minutes, stirring halfway, until tender and slightly crispy.
- Place tostada shells on a serving plate.
- Add roasted sweet potatoes on top.
- Add optional toppings like black beans, corn, or avocado.
- Sprinkle chopped cilantro over the top.
- Drizzle with lime juice and optional crema.
- Serve immediately.
Notes
- Roast sweet potatoes in a single layer for crisp edges.
- Add toppings just before serving to keep tostadas crunchy.
- Adjust spices to your taste.
- Store components separately for best texture.
- Add extra lime juice for brightness.