Roasted Broccolini and Sweet Potato Tostados

If you are looking for a healthy and light weeknight meal, try Roasted Broccolini and Sweet Potato Tostados. Although made of only vegetables, the roasted broccolini and sweet potatoes are the “meat” of the meal. In order to keep it healthy, I used corn tortillas without oil. I also chose roasted fresh corn,  Pickled Red Onions (click link or use raw red onions), lettuce, jalapeños, cilantro and an avocado cilantro cream.

Although I chose these toppings, any leftover veggies will do. For instance, tomatoes, salsa, refried beans, or any combination you prefer works perfectly. Assembling and making the tostados is simple.

The first step is deciding what you want to put together. Despite having a multitude of vegetables in the refrigerator, I chose a bunch of leftovers. I has diced sweet potatoes I parboiled for a breakfast hash. In order to spice things up, I tossed the potatoes in cumin and coriander, and grabbed some broccolini as well. Furthermore, I had grilled corn on the cob from a BBQ the night before, as well as, some onions I pickled earlier in the week leftover.

If you have 30 minutes and some leftovers, this weeknight dinner is a dream. The potatoes and broccoli take a mere 30 minutes to roast. Other than cooking the tortillas while you roast the vegetables, the rest is a breeze.

This dish, or some variety of this dish, goes on my list of favorites.

Yield: 4 servings

Roasted Broccolini and Sweet Potato Tostados

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Try Roasted Sweet Potato and Broccolini Tostados for a quick, delicious weeknight meal. You won't be disappointed.

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Ingredients

Tostados:

• 4 corn tortillas (I used oil-free)
• 2 cups broccolini cut into bite sized pieces
• 1 large sweet potato (cut into cubes; parboiled for 20 minutes prior to roasting)
• 2 teaspoons coriander
• 2 teaspoons cumin
• 1 teaspoon salt

Toppings: 

• 1/2 cup pickled or raw red onion
• 1/2 cup cilantro
• 1 ear grilled corn on the cob, or 1/2 cup frozen (cooked) or canned corn
• 2 Jalapeños (deseeded and sliced thin)
• 1/4 cup lettuce

Avocado Cilantro Cream:

• 1 Avocado, skin and pit removed
• 1/2 lime, squeezed
• 1/2 cup cilantro
• 1/4 cup water
• pinch salt and pepper

Instructions

Roast Vegetables:

• Pre-heat oven to 400 degrees
• Place parboiled sweet potatoes and broccolini on a roasting pan lined with parchment paper or a silicone baking mat.
• Sprinkle vegetables with cumin, coriander and salt.
• Roasted for 30 minutes.
• In the meantime, prepare topping and avocado cilantro cream

Avocado Cilantro Cream:

• Place all ingredients in a high speed blender unit smooth like dressing
• If you need add a little more water
• Place in a dish, or I used a plastic squeeze bottle.
• Place in the refrigerator (it will last 7 days)

Toppings: 

• Cut roasted corn off the cob
• Cut lettuce thin into shreds
• Cut cilantro
• Cut onions or remove pickled onions from the jar (they are already sliced) and drain on a paper towel
• Cut jalapeños, and make sure to wear gloves and remove seeds

Tortillas: (10 minutes before vegetables are done roasting)

• Place 4 Corn Tortillas on a separate baking pan lined with parchment paper or a silicone baking mat.
• Bake for 5 minutes; then turn over each tortilla and bake for another 5 minutes
• Remove from oven and allow to cook

Preparing the Tostados:

• Place two corn tortillas on each plate
• Put roasted sweet potato and broccolini mixture on the base of each tortilla
• Top with toppings of choice
• Drizzle with Avocado cilantro cream
• ENJOY!