Sheet Pan Sweet Potato & Chickpea Tostadas

This vegan dish will knock everyone's socks off, vegan or not.  Sweet pops of potato, chili roasted chickpeas, carmelized petals of onion and red pepper all on top a chili dusted,  crisped corn tortilla.  Fabulous!

You take the tostada, top with the beautiful sweet potato and chickpea mixture, then adorn with whatever you fancy,  Creamy avocado or sour cream (plant based to keep it vegan), jalapeño, a squeeze of tart lime, fresh cilantro.  It's all so good.  I mean soooo good.

AS FAR AS INGREDIENTS GO, THIS IS PRETTY SIMPLE

---

And if even the thought of a vegan dish is making you turn away, wait, there's more.  This dish is so adaptable.  You can top with cheese and voila, it's now vegetarian.  But if you crumble in sone chorizo, sausage or chicken sausage when this is all roasting on the sheet pan, you have a full on carnivore dish.  Something for everyone.

ALL READY TO ROAST

Making everything on 2 sheet pans is one of my favorite things about this recipe.  It's so easy.
A wee bit of chopping, then toss everything together on a sheet pan except the tortillas, which go on a second sheet pan.

THESE WILL TOAST UP NICE & CRISPY

The sweet potatoes and chickpea mixture roasts in the oven for about 25 minutes, then you add the sheet pan of tortillas during the last 10 minutes of baking.  Like I said, easy!

OUT OF THE OVEN & ROASTED TO PERFECTION

Dive in and everyone adorns their tostadas with their toppings of preference, so this is a people pleasing meal.

Let me know how you like your tostadas in the comments.

EVERYONE CAN TOP AS THEY LIKE

I DOUSED MINE WITH SOME PLAN BASED SOUR CREAM BY ELMHURST

YOU'LL NEED:

Good cutting Board

Knife set
​
Baking Sheets
​
Parchment Paper (optional, but boy does it help)
​

Sheet Pan Sweet Potato Chickpea Tostadas
8 tostadas (serves 4)


8 corn tortillas
1 large sweet potato, peeled and diced into 1/2 inch cubes
1 13 ounce package chickpeas (garbanzo beans), rinsed and drained
1 red or orange bell pepper, cored and cut into strips
1/2 red onion, cut into large strips/petals
4 tablespoons olive oil 
2 tablespoons chili powder 
1 teaspoon sea salt


Optional for toppings:
Sour cream (or plant based sour cream like Elmhurst)
Sliced avocado
Chopped cilantro
Lime wedges
Salsa
Jalapeno, finely chopped


You'll need:
Sheet pans
Parchment paper (optional)
Cutting Board
​Knife set




Preheat oven to 425 degrees.


Line 2 sheet pans with parchment paper. If you only have 1 sheet pan, you can bake the tortillas first, then set them aside to stay crispy while you bake off the rest.


To 1 sheet pan add the sweet potatoes, chickpeas, bell pepper and onion.  Add  2 tablespoons olive oil, 1 1/2 tablespoons chili powder and salt.  Toss everything together on the sheet pan.  Hands work best for this.


Place in the preheated oven for approximately 25 minutes.


On the second sheet pan, place the corn tortillas (you can do in 2 batches if you prefer, but it's ok if they're slightly overlapping in the pan.  Drizzle with remaining olive oil and brush tops and bottoms (again with your hands is best) to make sure all the tortillas are well oiled.


Sprinkle with remaining chili powder and if you like, a tiny pinch of salt to add an additional layer of flavor.


The tortillas take 8-10 minutes in the oven, so I add them at the end of the bake time along with the other sheet pan.


To serve, place a tostada ( crispy tortillas)  on a plate, top with the sweet potato and chickpea mixture, then garnish with  your choice of toppings.  So good!!