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.