Past Recipes
Turkey, Sweet Potato, and Poblano Tostadas

Turkey, Sweet Potato, and Poblano Tostadas with Lime Crema and Avocado

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In our, ahem, extensive research, we’ve come to the conclusion that tostadas are the perfect vehicle for pretty much anything. Here, we’re topping crispy, pan-fried tortillas with ground turkey, seasonal sweet potato, and mild poblano chile. The result is, unsurprisingly, totally addictive. Finished with a drizzle of lime crema and refreshing cilantro, this dinner tastes as amazing as it looks.
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 800
  • Protein 40g
  • Total Carb 63g
  • Total Fat 48g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet potato
    • 1
    • sweet potato
  • lime
    • 1
    • lime
  • ancho chile powder
    • 1/2 teaspoon
    • ancho chile powder
  • avocado
    • 1
    • avocado
  • corn tortillas
    • 4
    • corn tortillas
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • poblano chile
    • 1
    • poblano chile
  • ground turkey
    • 12 ounces
    • ground turkey
  • cilantro
    • 1/8 ounce
    • cilantro
  • scallions
    • 2
    • scallions
  • nonfat sour cream
    • 2 ounces
    • nonfat sour cream
  • red onion
    • 1
    • red onion
  • thyme
    • 1/8 ounce
    • thyme
  • sage
    • 1/8 ounce
    • sage

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • beer (optional)
  • canola oil
  • baking sheet
  • 2 12" large pans

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Rinse all produce. Cut sweet potato into ½-inch dice. Roughly chop cilantro leaves, finely chop sage leaves, and strip thyme leaves, keeping separate and discarding stems. Trim and discard scallion roots and thinly slice. Peel onion, halve, and thinly slice. Halve poblano lengthwise; using a knife tip, discard seeds and stem, then cut into ½-inch pieces. (Wash your knife, board, and hands after cutting spicy chiles.)

  2. Roast Vegetables

    Roast Vegetables

    On a baking sheet, toss sweet potato, onion, and poblano with spice mix, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until vegetables are tender and slightly browned, 20-22 minutes.

  3. Cook Turkey

    Cook Turkey

    While vegetables roast, heat 1 tablespoon olive oil in a large pan over medium-high heat. Add turkey, sage, thyme, ½ teaspoon salt, and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Add 2 tablespoons water (or beer if you have it, see Recipe Tip). Cook, scraping up browned bits from bottom of pan, about 1 minute. Remove pan from heat and set aside until vegetables have finished roasting.

  4. Mash Avocado and Make Lime Crema

    Mash Avocado and Make Lime Crema

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh into a medium bowl, discarding skin. Season with ¼ teaspoon salt and pepper as desired. Using a fork, mash until mostly smooth. Halve lime. In a small bowl, stir together sour cream, juice of ½ lime, and ⅛ teaspoon salt until fully combined. Set both bowls aside until ready to serve. Use remaining lime to brighten a glass of water.

  5. Fry Tostadas

    Fry Tostadas

    Heat 2 tablespoons canola oil in a separate large pan over medium-high heat. When oil is shimmering, add tortillas in a single layer and fry, working in batches as needed, until golden and crisp, 1-2 minutes per side. Transfer tostadas to a paper towel-lined plate to drain.

  6. Finish Topping and Plate

    Finish Topping and Plate

    When vegetables are done roasting, return pan with turkey to medium heat. Add roasted vegetables and stir to combine, then stir in scallions and half of cilantro. Divide tostadas between serving plates and spread with avocado mash. Spoon over turkey topping and drizzle over lime crema. Garnish with remaining cilantro, and dig in!

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