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.
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!