Sweet Potato and Refried Lentil Tostada

These tasty Sweet Potato and Refried Lentil Tostadas make a great meal any time of the day. Sweet potatoes contain a good amount of fiber and antioxidants that have been shown to contribute to a healthy gut. Lentils are a great source of polyphenols, which have strong antioxidant and anti-inflammatory properties.

Sweet Potato and Refried Lentil Tostada

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Ingredients

• 3/4 in sweet potato cut into 1/2cubes
• 1 tsp Tbsp + 1grapeseed oil divided
• 2 tsp ground cumin divided
• 1 tsp dried oregano
• 1/2 small yellow onion finely chopped
• 1 garlic clove minced
• 1 cup canned green or brown lentils drained and rinsed
• 1/4 tsp kosher salt
• 1 tsp smoked paprika
• 1 tsp maple syrup
• 1 Tbsp tomato paste
• 3 Tbsp water
• 1 Tbsp fresh lime juice
• 6 small corn or flour tortillas
• 1 avocado peeled, pitted, and sliced
• 1 large tomato seeded and diced
• 1/3 cup crumbled goat cheese or shredded cheddar cheese or 4 tsp nutritional yeast
• 3 Tbsp toasted pumpkin seeds

Ingredients 3/4 in sweet potato cut into 1/2cubes 1 tsp Tbsp + 1grapeseed oil divided 2 tsp ground cumin divided 1 tsp dried oregano 1/2 small yellow onion finely chopped 1 garlic clove minced 1 cup canned green or brown lentils drained and rinsed 1/4 tsp kosher salt 1 tsp smoked paprika 1 tsp maple syrup 1 Tbsp tomato paste 3 Tbsp water 1 Tbsp fresh lime juice 6 small corn or flour tortillas 1 avocado peeled, pitted, and sliced 1 large tomato seeded and diced 1/3 cup crumbled goat cheese or shredded cheddar cheese or 4 tsp nutritional yeast 3 Tbsp toasted pumpkin seeds

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Instructions

1. Preheat oven to 425 F . Line rimmed baking tray with parchment paper and set aside.
2. In medium bowl, toss together sweet potato pieces, 1 tsp grapeseed oil, 1 tsp cumin, and oregano. Spread mixture out in a single layer on prepared baking tray and roast, stirring once or twice during roasting time, until potatoes are fork tender and lightly caramelized, about 25 to 35 minutes.
3. Meanwhile, in small saucepan, warm remaining 1 Tbsp grapeseed oil over medium heat. Once hot, add onion and sauté until tender, about 4 minutes. Add garlic and continue to cook until both onions and garlic are starting to lightly caramelize. Stir in lentils, salt, paprika, remaining 1 tsp ground cumin, maple syrup, tomato paste, and water. Stirring, bring mixture to a simmer. Cover, reduce heat to low, and let mixture simmer gently, stirring occasionally, for 10 minutes. If mixture gets too dry, add a bit more water. Remove from heat, stir in lime juice, and adjust seasoning, as desired, with additional spices or lime juice. Set aside.
4. Lay tortillas out in single layer on baking tray and toast in oven for 4 minutes. Flip and continue to toast until tortillas are crispy, about another 4 to 8 minutes.
5. Over each tortilla, evenly spread a layer of refried lentils and then top with roasted sweet potato, avocado, diced tomato, cheese or nutritional yeast, and a sprinkle of pumpkin seeds. Serve immediately.

Recipe Notes

Per serving: 279 calories; 10 g protein; 10 g total fat (2 g sat. fat); 38 g total carbohydrates (4 g sugars, 7 g fiber); 416 mg sodium