Roasted Poblano Peppers & Sweet Potato Tostadas

Roasted Poblano Peppers & Sweet Potato Tostadas

One of my favorite meals before we chose a vegan diet were some chicken nachos at a Mexican restaurant by one of my old jobs that my coworkes and I would frequent. It was corn tortilla chips with chicken, cheese and the most AMAZING ingredient, roasted poblano peppers. I’ve had chicken and cheese a million times, but what made them extraordinary, was the poblano peppers.

This dish is my recreation and I changed it up a bit, opting for tostada style and obviously, no chicken or cheese. Instead, I think the sweetness from the sweet potatoes packs a more flavorful punch and contrast to the smoky, roasted poblano peppers than chicken anyways.

How can something so simple and such few ingredients be so dang delicious?!

I typically don’t eat corn, like ever, it’s just a gmo-infested wasteland. However, I found these non-gmo, organic corn tortillas from Whole Foods and the only ingredients were corn, lime and salt! I was excited and couldn’t wait to try them.

I was tempted to just eat them straight out of the bowl, but the tostadas were just amazing.

A generous squeeze of fresh lime juice and chopped avocadao, and we were in tostada heaven! These are incredibly healthy too, oil-free and practically fat-free, with the exception of the healthy fat coming from avocado.

Go make these, you will love them!

Roasted Poblano Peppers & Sweet Potato Tostadas

Prep Time: 15 minutes

Cook Time: 32 minutes

Yield: About 6 cups, Makes 6-8 tostadas

Serving Size: 1 tostada

Roasted Poblano Peppers & Sweet Potato Tostadas

Just 8 ingredients and you are on your way to a fast and delicious, flavorful dish. Poblano peppers and sweet potatoes are tossed with Mexican spices and roasted for a deep, smoky flavor that is garnished with fresh lime juice and avocado on corn tostadas for a truly tastebud pleasing experience.

Ingredients

  • 3 poblano peppers, chopped in 1/2 inch pieces (should have about 2 1/2 cups)
  • 1 large sweet potato, chopped in 1/2 inch pieces (should have 3 cups)
  • 1 tablepsoon garlic powder
  • 1 tablespoon chili powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon fine sea salt
  • 6 + corn tortillas
  • Garnish
  • Fresh lime juice, chopped avocado, extra chili powder and any other toppings you like

Instructions

1. Peel your sweet potato and chop into 1/2 inch size pieces and place into a large bowl.

2. Chop your poblano peppers and place into a separate medium sized bowl.

3. In a small bowl or cup, combine the garlic powder, chili powder, onion powder and salt. Mix well with a fork.

4. Pour only half of the spice mix over the potatoes and the other half over the poblano peppers. Toss both bowls well with a spoon to evenly coat the vegetables.

5. Preheat an oven to 415 degrees and line a large sheet pan with parchment paper, do not use foil or the veggies will stick. Spread out only the potatoes evenly onto the pan. Since they take twice as long to cook as the peppers, you will be roasting them first and adding the peppers in after 15 minutes.

6. Roast the potatoes for 15 minutes (set your timer if needbe) and remove them from the oven. Now, add the prepared peppers and toss them around with the potatoes. Place the pan back in the oven and roast another 15 minutes. They should be completely cooked by this point.

7. Lastly, turn the oven to broil for 2-3 minutes just to crisp up and brown the potatoes. Watch closely so they don't burn. Remove from the oven

8. For the tostadas, simply place the corn tortillas (however many you want to serve) in the oven for just a couple of minutes to crisp up. Your oven should still be warm and this will only take a minute or so for them to crisp up.

9. To serve: Place the tostadas on a plate and add the potato/poblano pepper mixture on top of each one that you are serving. Garnish with freshly squeeze lime juice and chopped avocado or any other toppings you like. I added extra chili powder on mine and a pinch of salt. Don't skip the lime juice, it is the finishing touch that really enhances the other flavors and makes this dish come alive!

Notes

*Vegan, gluten-free, oil-free, lowfat

http://thevegan8.com/2014/07/19/roasted-poblano-peppers-sweet-potato-tostadas/

And hey, after you make these….come back and leave me feedback here, it always makes my day. While you are at it, if you are on Instagram, you can also tag me with your photo because I love, love seeing your creations each week! Tag @thevegan8 and also use hashtag #thevegan8, to make sure I don’t miss the notifications! You can also tag me on Twitter too!

31 Comments

  1. These look delicious! I am going to reblog this post in the next week or two. Fabulous!

    • brandi.doming@yahoo.com

      Thank you so much Cindy!

  2. Those look amazing I love roasted poblano’s what a wonderful flavorful combination and those corn tortilla’s are a real find. I will have to look for them next time I’m at WF. Beautiful as always Brandi.

    • brandi.doming@yahoo.com

      Thanks so much Suzanne, I really appreciate that! They turned out so good!

  3. Definately going to try this it looks so easy

    • brandi.doming@yahoo.com

      Thanks Suki, let me know how it turns out please!

  4. I could sooooo get stuffed on this plate. The only thing more precious to me than chocolate it Mexican flavors and you’ve got it all going with the Sweet Potato and those Peppers, although I might add in a few Jalapenos for good measure. Wishing I was sharing this meal with you Girl!

    • brandi.doming@yahoo.com

      Thank you Angela! Oh, yes, jalapenos sounds deeelicious!

  5. This is what my typical eats looks like, with some kind of protein base. Usually quinoa or beans!! This is MY KIND OF MEAL. I don’t do corn often either, and don’t do wheat, so tortillas alone are a treat in my house!

    • brandi.doming@yahoo.com

      Thank you Brittany, yeah go for it…you could add anything you like! This was actually perfectly filling, but a side of beans would be scrumptious too :)

      • Have no idea if helpful to anyone. I have heard that that even organic corn or soy is not truly gmo-free because of drift when the corn is grown. Certainly, better than not organic. Not sure if true for others.

        We are trying this recipe out tomorrow with almond flour tortillas by MustBNutty. Poblanos in the fridge…So excited!

  6. I didn’t know that corn was that bad for you :( I usually don’t eat much corn, but if you think that most of the GF pasta are made mainly with corn, that’s not good at all!
    Let me find poblano peppers and this dish will be mine! It seems so tasty and healthy and so easy! I love recipes where the “hard work” is done by the oven :) …Thank you for the great idea Brandi!
    xoxo

    • brandi.doming@yahoo.com

      Yeah, corn isn’t a food to be eaten often, unless you can find one like I did. Even then, I wouldn’t eat it too often! Thankfully, all the gluten-free pasta I buy is made from quinoa or brown rice, I never buy the kind made from corn!

  7. This is my ideal weeknight meal, Brandi. Simple with lots of flavor but not a lot of fuss.

    • brandi.doming@yahoo.com

      I agree, easy peasy!

  8. OMG I just made tostadas as well :P
    Although as always, your photos look way more scrumptious! Must try your recipe!

    Cheers
    Choc Chip Uru

    • brandi.doming@yahoo.com

      You are so sweet, thanks!

  9. I’ve never heard of Tostadas until today! This looks delicious and easy to do!

    • brandi.doming@yahoo.com

      Thank you Keren, super easy!

  10. Oh my gosh, I’m so hungry right now and these look fabulous!!!! I’m lovin’ the mixture of sweet potatoes, peppers and avocado on top. I love all the spices you used too. Yum, yum, yum!

    • brandi.doming@yahoo.com

      Thank you so much Melanie!

  11. I love these! Simple to make yet complex flavors!
    ❤️❤️❤️!

    • brandi.doming@yahoo.com

      Yay! Thank you Jenn, so glad you enjoyed them!! Thanks for the feedback :)

  12. I’ve been obsessed with sweet potatoes the past few months. I love the idea of making tostadas with them! Yum! :)

    • brandi.doming@yahoo.com

      They were sooo good and so ridiculously easy!

  13. Oh la la la….Gorgeous taco photos, Brandi….I can smell them right now and I want a bite of that, pretty please! Roasted poblano peppers are just tasty, love them with a bit of fresh lime juice for some tanginess. I’ve never paired them with sweet potatoes before, but the combination of poblano peppers and sweet potatoes looks dreamy good! Ah I miss some tacos, I’ve been eating too much pasta & bread lately and I need a break from them. PS Sorry for the late comments! ❤

    • brandi.doming@yahoo.com

      No apologies necessary Rika….I understand busy, trust me! Thank you so much…it was a very easy, yet so delicious dish and roasted poblano peppers are a definite favorite food of mine, SO good!

  14. I had this as Nachos! Awesome, Brandi Shine Doming! Garnished with tomato, cilantro, avocado, Serrano chilies, fresh squeezed lime juice, over chips with beans on them. Yummy!! I put a photo of it on FB! Thank You for such an easy & AWESOME tasting recipe!

    • brandi.doming@yahoo.com

      Awesome Rich!! Thank you so much for making it and the wonderful feedback!!

  15. Girl, you like spicy! This was our first foray into poblano. I eat raw serrano peppers all the time. I tried some poblano raw and they have a burn that lasts. I only put the chili on the sweet potatoes and not on poblano. Their heat intensified with cooking. We had to pull out all except a few of the poblano bits to keep in the taco. I think we are poblano wimps! We made a pico de gallo with cilantro, green onion, lime and tomatoes to put on top with the avocado. Still was intense. The flavors were great. Will definitely do again with less poblano and no chili. Thanks!

    • brandi.doming@yahoo.com

      So glad you liked the flavors! You can definitely do less or no chili powder if you like! I love poblanos for their kick of heat but I don’t find them too spicy at all, but then again, I’m from Texas and grew up eating them, haha! If you are very sensitive to heat, then you could make this with regular bell peppers next time and it would be less spicy, since you find poblano peppers hot. I can’t get enough of them! Thanks for the feedback! :)

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