Sweet Potato & Kale Tostadas

Sweet Potato & Kale Tostadas

Did I mention I signed up for a half marathon? I posted about it on Facebook a few days ago and got SO many words of support. Thanks, guys. You’re the coolest ever. If you could keep that moral support up on race day, I’d be really appreciative. Perhaps I’d even make you a treat. Like Sweet Potato and Kale Tostadas.

Not the treat you had in mind? Don’t judge until you’ve tried this dish. I don’t know if it’s the training regiment, but I’ve been craving these healthy tostadas like they’re candy. And honestly, I don’t think it’s the training. They’re super satisfying in every way – and easy to make, which I’m thankful for. Do you know how long it takes to run 5-10 miles after work? A really long time. For me anyway. I’m starving by the time I return home!

Sweet Potato & Kale Tostadas

Give these tostadas a try yourself. You can thank me later.

Sweet Potato & Kale Tostadas

Sweet Potato & Kale Tostadas
Yields 10

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2 T olive oil, divided
1 red onion
1/2 T butter
1 T balsamic vinegar
1/2 tsp sugar
1 garlic clove, minced
2 lbs sweet potato, cooked and peeled
5 cups kale, roughly chopped (stems removed)
Cojita Cheese
Sea salt + pepper

Start by making the caramelized balsamic onions. Cut one large onion into thin strips. Heat 1 T of the olive oil and butter over medium in a large pan and add onions. Let cook, stirring occasionally, for about 15 minutes. Add balsamic vinegar and sugar and lower heat slightly. Mix and let cook for another 15 minutes until onions are caramelized and sticky. Transfer onions to a bowl and set aside. Wipe down pan with a paper towel to prep for kale.
Add 1 T olive oil to the pan and let heat on medium. Add the garlic and let cook for just about 1 minute until fragrant. Add kale, plus salt and pepper, and toss to coat. Let cook for approximately 6-8 minutes until soft. Add 1-2 T water to help wilt kale down, if needed and to prevent burning.
While kale is cooking down, mash the sweet potato with a masher or fork. Set aside.
Heat a grill pan on medium high and grill 10 tortillas once hot, until crispy (but not burnt).
Once all ingredients are ready, build tostadas by piling sweet potato, kale, caramelized onions and crumpled cojita.

Margaritas in the Rain http://margaritasintherain.com/

3 Responses to "Sweet Potato & Kale Tostadas"

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  1. Kayla


    Half marathon! YAY! I want to know all about your progress….

    I LOVE sweet potatoes in anything! I will have to try this recipe!

  2. Dude this sounds delish and i will have to make it… when i have a kitchen again!

  3. Love this! How simple, nutritious and perfectly easy! We’re going to feature this on our Facebook page on Friday and link here so people can see how you made it, and your lovely photography. Please come LIKE us on Facebook for more recipes and tips on super healthy greens like kale, chard, beet, mustard, turnip, collard and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens

    –Your friendly Southern California farmers at Cut ‘N Clean Greens


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