Savory Sweet Potato and Spinach Quesadillas
In this recipe, sweet potatoes act as a sturdy, starchy base for a quesadilla. They're roasted until tender and slightly browned, then paired with sautéed spinach and red onion. A sprinkling of vegan cheese adds a touch of richness and creaminess. The result is a satisfying and flavorful vegetarian meal that's perfect for a quick lunch or dinner.
The quesadilla is a versatile and beloved Mexican dish that has become a staple in kitchens around the world. Traditionally made with corn or flour tortillas, cheese, and meat or vegetables, quesadillas can be customized to suit any taste. This recipe for Savory Sweet Potato and Spinach Quesadillas is a vegetarian take on the classic, using roasted sweet potatoes as the star ingredient. Sweet potatoes are a nutritious and flavorful root vegetable that are a good source of fiber, vitamins, and minerals. They also have a slightly sweet flavor that pairs well with savory ingredients like spinach, red onion, and cheese. In this recipe, the sweet potatoes are roasted until tender and slightly browned, which concentrates their flavor and makes them even more delicious. The spinach and red onion add a touch of freshness and crunch, while the vegan cheese adds a touch of richness and creaminess. The result is a satisfying and flavorful vegetarian meal that's perfect for a quick lunch or dinner.
Savory Sweet Potato and Spinach Quesadillas Savory Sweet Potato and Spinach Quesadillas Savory Sweet Potato and Spinach Quesadillas Savory Sweet Potato and Spinach Quesadillas
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 medium sweet potato, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 cup chopped red onion
  • 1/2 cup chopped fresh spinach
  • 1/2 cup shredded vegan cheese
  • 4 (10-inch) whole-wheat tortillas
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potato cubes with olive oil, chili powder, cumin, and salt.
  3. Spread sweet potatoes on a baking sheet and roast for 20 minutes, or until tender and slightly browned.
  4. Heat a large skillet over medium heat.
  5. Add red onion and cook until softened.
  6. Add spinach and cook until wilted.
  7. Heat a tortilla in a skillet over medium heat.
  8. Sprinkle with half the cheese, half the roasted sweet potatoes, and half the spinach mixture.
  9. Fold in half and cook until golden brown and cheese is melted.
  10. Repeat with remaining ingredients to make 4 quesadillas.
  11. Serve immediately.
Why It Works
  • Roasting the sweet potatoes concentrates their flavor and makes them even more delicious.
  • The spinach and red onion add a touch of freshness and crunch.
  • The vegan cheese adds a touch of richness and creaminess.
  • The quesadillas are easy to make and can be customized to suit any taste.