Tostadas are one of my favorite weeknight meals. They’re quick, easy, and filled with so much flavor. I had so many roasted Japanese sweet potatoes left over from meal prep 2 nights ago, that I decided to use as the base of my tostada. So this is where I created a whole 30 version of one of my favorite comfort foods. 

Luckily, I also had some watermelon radishes in my fridge so I was able to create 2 types of whole 30 tostadas. Pick your poison. You can eat this bad boy for lunch, dinner, or as appetizers since they’re small enough. I promise, these won’t disappoint you or any guests you feed.

Oh, and yes, right after I took these pictures, I ate all but one. They were that delicious.

Picture
Picture
Whole 30 Tostadas on black plates

Whole 30 Tostadas

Tostadas are one of my favorite weeknight meals. They're quick, easy, and filled with so much flavor. I had so many roasted Japanese sweet potatoes left over from meal prep 2 nights ago, that I decided to use as the base of my tostada. So this is where I created a whole 30 version of one of my favorite comfort foods. 
Print Recipe Pin Recipe
Course Main Course

Ingredients
  

  • 1 large Japanese sweet potato
  • 1 large watermelon radish or 3-4 if small
  • 1 lb ground beef
  • 1/2 yellow chopped onion
  • 1 garlic clove chopped
  • 1 tbsp chili powder
  • 1 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp onion powder
  • 1 1/2 garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • dash of cayenne pepper
  • 1 tbsp olive oil
  • 1/2 cup beef broth
  • 2 tbsp tomato paste
  • chopped cilantro
  • cherry tomatoes
  • thinly sliced avocado
  • 1 lime
  • finishing salt optional

Instructions
 

  • Pre heat oven to 375
  • slice sweet potatoes in slightly thick rounds
  • Add on baking sheet and drizzle with olive oil, salt and pepper and roast for about 35 min or until soft. Set aside
  • Using a mandoline or sharpe knife, slice your watermelon radishes slightly thick but not too thick and set aside
  • In a large skillet, heat 1 tbsp olive oil. Sautee onions and garlic until translucent. about 5 min.
  • Add the ground beef and break it up for about 5 min.
  • Next add all of your spices and cook until meat is no longer pink.
  • Add tomato paste and mix well. Then add the beef broth and cook until it thickens up slightly and liquid is gone.
  • In a small skillet, add a dash of olive oil and heat up frozen cauliflower and cooked through (5-7 min). Season with salt and pepper and set aside.
  • Now build your tostada! on your sweet potato or watermelon radish, add your cauliflower rice, then top with meat, sliced avocado, sliced cherry tomatoes, and chopped cilantro.
  • Squeeze lime juice on top and sprinkle some finishing salt (optional)
  • Enjoy 🙂
  • This would make awesome leftovers as well. If you make this as a taco then do this version as a leftover lunch. So good!