Go Back
Sweet Potato Avocado Tostadas are not just a feast for the eyes; they are a vibrant and nutritious meal that caters to both taste and health. As more people embrace plant-based diets, dishes like these have gained significant popularity for their wholesome ingredients and satisfying flavors. This recipe combines the earthy sweetness of roasted sweet potatoes with the creamy richness of avocados, all perched atop a crisp corn tostada shell. It’s a perfect option for lunch, dinner, or even as a snack, providing a delightful balance of textures and nutrients.

Sweet Potato Avocado Tostadas

Discover the vibrant and nutritious Sweet Potato Avocado Tostadas, a perfect meal for lunch, dinner, or snacking. This recipe marries the earthy sweetness of roasted sweet potatoes with creamy avocados atop a crisp corn tostada shell. Packed with vitamins and healthy fats, this dish promotes heart and digestive health while satisfying your taste buds. Explore optional toppings and variations to customize your tostadas for a delightful culinary experience. Embrace healthy eating that doesn't compromise on flavor!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 tablespoon extra virgin olive oil

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

4 crispy corn tostada shells

1 ripe avocado, pitted and mashed

1/2 cup canned black beans, rinsed and drained

1/4 cup crumbled feta cheese (optional for a creamy finish)

1/4 cup fresh cilantro leaves, roughly chopped

Juice of 1 lime

Jalapeño slices, for topping (optional for spice)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for roasting.

    Roast the Sweet Potatoes: In a medium-sized baking dish, blend the diced sweet potatoes with olive oil, smoked paprika, ground cumin, and a generous sprinkle of salt and pepper. Spread them out in a single layer to allow for even cooking. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until they are fork-tender and nicely caramelized at the edges.

      Prepare the Avocado Mash: While the sweet potatoes are roasting, scoop the ripe avocado into a mixing bowl. Add the lime juice and a pinch of salt. Use a fork to mash the avocado until it is a creamy but still chunky consistency. Set aside.

        Assemble the Tostadas: After the sweet potatoes are perfectly roasted, remove them from the oven. On a clean plate, place each crispy corn tostada shell. Take a generous spoonful of avocado mash and spread it evenly on each tostada.

          Top with Sweet Potatoes and Beans: On each avocado-covered tostada, add a spoonful of the roasted sweet potatoes, followed by a sprinkle of rinsed black beans.

            Finish with Cheese and Herbs: If desired, evenly distribute the crumbled feta cheese over the warm toppings, and sprinkle with freshly chopped cilantro for a vibrant touch.

              Garnish: For those who like a little heat, add slices of fresh jalapeño on top of each assembled tostada for an added kick.

                Serve and Enjoy: Serve your delicious sweet potato avocado tostadas immediately while the sweet potatoes are warm and the tostada shells are crispy for the best flavor and texture!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings