Sweet Potato and Crispy Kale Tostadas Recipe

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees.

Step 2

Place the sweet potatoes on a foil-lined baking sheet. Toss with the olive oil and cayenne pepper. Meanwhile, place the kale on a separate foil-lined baking sheet. Toss with the olive oil and salt. Place both pans in the oven. Roast the kale for approximately 5-10 minutes until the edges are crisp, but not browned. Remove and set aside while the sweet potatoes continue to cook. Roast the sweet potatoes for approximately 35-40 minutes until tender.

Step 3

While the potatoes and kale cook, toss the Brussels sprouts with the lime juice and honey.

Step 4

Place the corn tortillas (as many as you like!), on a piece of tin foil and place in the warm oven for approximately 2-3 minutes just until lightly toasted.

Step 5

To make the tostadas: Place sweet potatoes and crispy kale on a tortilla. Top with the Brussels sprout slaw, a drizzle of yogurt, toasted coconut, and mint, if desired.

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