Just 8 ingredients for these Roasted Poblano Pepper and Sweet Potato Tostadas. Roasted with Mexican spices for a deep, smoky flavor that is garnished with fresh lime juice and avocado! These vegan Mexican Tostadas will be a hit with your guests! Oil-free and low-fat!
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 co-workers 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 vegan Mexican tostadas 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 these Roasted Poblano Peppers & Sweet Potato Tostadas!
Roasted Poblano Pepper & Sweet Potato Tostadas
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 tablespoon garlic powder
- 1 tablespoon salt-free chili powder
- 1/2 tablespoon onion powder
- 1 teaspoon fine salt
- 6 + corn tortillas
- 1 large avocado, diced
- fresh lime juice
Instructions
- Preheat the oven to 415°F and line a pan with parchment paper.
- Add the sweet potatoes to a large bowl. Add the poblano peppers to a separate bowl.
- In a small bowl, combine the garlic powder, chili powder, onion powder and salt until well mixed. Add 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.
- Spread out the potatoes onto 1 pan. Roast the potatoes for 15 minutes and remove them from the oven.
- Add the poblano peppers to the pan of potatoes and stir to combine them. Place them back in the oven and roast another 15 minutes.
- Turn to broil for 2-3 minutes just to crisp up and brown the potatoes. Watch closely so they don't burn. Remove and turn off the oven.
- Place the corn tortillas in the oven for just a couple of minutes to crisp up. It will only take a minute or so for them to get crispy.
- Place desired amount of the potato/poblano pepper mixture on top of each tostada. Add avocado and a squeeze of lime juice on top.
Black beans and cumin were a perfect addition to this delicious recipe.
These were so delicious! So full of flavor and easy to make too!
I’m so glad you loved these Carol, thank you so much for making them!
Made these tonight and they are so delicious and so easy Brandi!! I will definitely keep these on the rotation! Thank you!!
Yay! Wonderful, thank you for the review Melissa!
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!
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! 🙂
Awesome Rich!! Thank you so much for making it and the wonderful feedback!!
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! ❤
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!
I’ve been obsessed with sweet potatoes the past few months. I love the idea of making tostadas with them! Yum! 🙂
They were sooo good and so ridiculously easy!
I love these! Simple to make yet complex flavors!
❤️❤️❤️!
Yay! Thank you Jenn, so glad you enjoyed them!! Thanks for the feedback 🙂
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!
Thank you so much Melanie!
I’ve never heard of Tostadas until today! This looks delicious and easy to do!
Thank you Keren, super easy!
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!
OMG I just made tostadas as well 😛
Although as always, your photos look way more scrumptious! Must try your recipe!
Cheers
Choc Chip Uru
You are so sweet, thanks!
This is my ideal weeknight meal, Brandi. Simple with lots of flavor but not a lot of fuss.
I agree, easy peasy!
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!
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!
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!
Thank you Angela! Oh, yes, jalapenos sounds deeelicious!
Definately going to try this it looks so easy
Thanks Suki, let me know how it turns out please!
Thank you so much Cindy!
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.
Thanks so much Suzanne, I really appreciate that! They turned out so good!