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Sweet Potato Tostadas + Mango Avocado Salsa

Sweet Potato Tostadas + Mango Avocado Salsa

35 MIN

I’m so excited to partner with Perfectly Imperfect Produce to showcase this week’s produce box which features all the key players for a show-stopping game day dinner! These vegan Roasted Sweet Potato Tostadas with Mango Avocado Salsa are a crowd pleaser and perfect for Super Bowl Sunday. 

Game Day Tips

This recipe is easily doubled (or tripled) for a crowd. Keep the components separate and allow everyone to build their own tostadas. Feel free to add any of your favorite Tex-Mex ingredients to the spread, like shredded cheese, sour cream, or seasoned beef or chicken. However you spin it, this one’s a winner.

Ingredients

For the roasted sweet potatoes: 

  • 2 large Perfectly Imperfect sweet potatoes, scrubbed and cut into ½-inch cubes 
  • 2 tablespoons avocado or olive oil
  • 1 ½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • Sea salt to taste 

For the salsa:

  • 1 Perfectly Imperfect mango, peeled and finely chopped
  • ½ Perfectly Imperfect cucumber, finely chopped
  • ½ Perfectly Imperfect avocado, finely chopped
  • 1 small Perfectly Imperfect onion, finely chopped 
  • ⅓ cup finely chopped cilantro 
  • 1 Perfectly Imperfect orange, juiced
  • ½ – 1 lime, juiced
  • 1 tablespoon avocado or olive oil
  • ¼-½ teaspoon sea salt
  • Dash cayenne pepper (optional) 

To serve:

  • 14.5 ounce can refried black beans, warmed
  • 12 corn tostada shells
  • Perfectly Imperfect cabbage, shredded
  • Perfectly Imperfect radishes, thinly sliced 
  • Lime wedges
Directions

Preheat oven to 425 degrees. Line a sheet pan with parchment paper. On the sheet pan toss together the cubed sweet potatoes, oil and spices; salt to taste. Transfer pan to preheated oven and roast sweet potatoes for 20-25 minutes, or until fork tender.

While the sweet potatoes roast, prepare the salsa. In a large bowl toss together the salsa ingredients (mango through salt to taste). Add cayenne pepper if desired.

To serve, top each tostada shell with 2 tablespoons warmed refried black beans and spread to cover using the back of a spoon. Top with roasted sweet potatoes, salsa, shredded cabbage and sliced radishes. Serve with a lime wedge.

Serves 4. 

This post was developed in paid partnership with Perfectly Imperfect Produce. Check out the original post here.

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