Tostadas with Cumin Spiced Sweet Potatoes
We couldn't get enough of Haley of Soul and Spoon's Roasted Beet + Kale Pasta with Carrot Top Pesto, so we ask if she wanted to craft another heavenly, healthy, plant-based recipe for JS -- and we were not disappointed! This simple 30-minute recipe is sure to be a crowd-pleaser and a tastebud-pleaser.
- 2 store-bought baked organic corn tostada shells
- 1/2 c organic fat-free canned black beans
- 1 large sweet potato, cubed
- good quality olive oil, for roasting
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp cinnamon
- pink Himalayan sea salt
- 1/2 c raw cabbage, green or red
- 1/4 c of your favorite organic salsa
- optional: 1/2 avocado, sliced, for topping
Preheat your oven to 425. In a mixing bowl, toss cubed sweet potato with a few tsps. of olive oil, the cumin, garlic powder, cinnamon, and a few sprinkles of sea salt. Spread on a roasting tray, and roast in the oven for 20 minutes, flipping the sweet potatoes after 10 minutes. When the sweet potatoes are done, remove from oven and lower heat to 400. In a small skillet, warm black beans, stirring frequently until cooked through (about 4-5 minutes). Finally, place tostada shells in the oven rack once the heat has lowered and let crisp for 2 minutes. Remove, and assemble by spreading the black beans on tostada and top with roasted sweet potato cubes, shaved cabbage, salsa, and avocado slices, if desired. Enjoy!