Last year after having some really bad back pains, being put on steroids and adding on so much extra weight I finally decided to make a drastic change in my diet and went Vegan. When that happened I started scouring the net for as many recipes as I good to keep things interesting. I stumbled onto this recipe from Blue Apron which has become a favorite of ours in the family now. We try to have this one at least monthly. I can’t recommend this dish enough; I even get rave reviews from friends who are not vegan and love it. So it was only fitting that my first recipe post be one of the dishes that helped me stay the course and continue veganism through 2016. Admittedly I now bounce between vegan and vegetarian, I still try to go vegan when at home and if the options are available when dining out.
Spiced Sweet Potato & Poblano TostadasPrint Recipe
- 6-8 Yellow Corn Tortillas
- 2 Limes
- 2 Ounces Arugula
- 1 Avocado
- 1 Pound Baby Sweet Potatoes
- 1 Poblano Pepper
- 1 Bunch Cilantro
- 1 Shallot
- 1 Tablespoon Sugar
- 1 Tablespoon Mexican Spice Blend
Preheat the oven to 475°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.
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 - I find it easier to use a ziploc bag to toss them. 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.
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.
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. (Make sure your avocado is nice and soft before trying to mash with a fork)
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.
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. 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 and dressed arugula. Serve with the remaining lime wedges on the side. Enjoy!
Those of you not on a strict vegan diet can bump this up to vegetarian by sprinkling a little cheese on top - that's a favorite of my wife's. The original instructions call for 2 Tbsp of Cotija Cheese but I omitted that for my personal tastes.