Sweet Potato Quesadillas
Do you know those days/weeks when life just seams to be running through your fingers? You are extremely busy, don't know what to do first and you don't get as much time for your passions? Well, that's what I live now. I was so enthusiastic about going on a healthier path, being more active, eating healthy(ier) abd sharing it here. The most part of it, I do manage to do, the part that I struggle is to find time to actually sit down and write it down for you guys! I am grateful for being busy (not everybody is that lucky nowadays) but I also wish I could put more effort into this. I promise once things calm down a bit, I will share much more! So many more yummy recipes as these sweet potato quesadillas are to come, stay tuned!
I have been cooking this recipe for ages but I can't remember the last time I made it. And suddenly, I found myself craving these so bad! This is one of those freestyle recipes that you just go for and play around to just make them a tiny bit different every single time (I did this time too!) so... don't expect very precise measuring and just play around with the flavors with me!
You will need:
2 bigger sweet potatoes, diced
2 bell peppers (I let you choose the colors), diced
2 medium to bigger onions, halved and sliced
1 package whole grain tortillas
2 cloves of garlic
Vegan cheddar cheese
1 avocado, mashed
1 medium tomato or a handful of cherry tomato, diced to tiny pieces
1/2 onion, finely diced
1/2 lime juice
2 medium tomatoes or 2 handfuls of cherry tomatoes, diced to tiny pieces
1/2 onion, finely diced
fresh chili pepper, finely diced
1/2 lime juice
Vegan white yoghurt
Sweet potatoes as the #1 most nutritional vegetable, with more nutrients than even spinach or broccoli! Benefits of the sweet potato include high levels of Vitamins A and C, iron, potassium, and dietary fiber. Especially important is the high percentage of beta-carotene found in sweet potatoes. (Thank you, Google!)
Preheat your oven at 400F.
Put your sweet potatoes on the baking tray with a sheet of baking paper, salt and pepper them and drizzle them with some olive oil. Massage it all in and put them in the oven. Oh and important, don't peel them, the skin has all the nutrients in there, embrace the goodies! Make sure that you check on the potatoes (after 10-15 mins, eventually just flip them so they get roasted evenly). As they are done, you can use the potato masher (is that how you call it??) to mash them all right on the tray.
As the sweet potatoes are in the oven, put a pan on your stove on the medium low heat, drizzle well with some olive oil and add your onions and let them caramelize stirring occasionally. You can use the time when they caramelize to assemble the guacamole (just put all those ingredients together) and salsa (same, just mix it all together). As the onions are almost all caramelized (btw, is there honestly a better smell in the kitchen than caramelized onions?), add a tiny dash of balsamic vinegar, this was my tweak this time around cooking these. It was soooo yummy. Ad then the bell peppers, stir again occasionally and before adding in the cumin and chili, add the diced garlic. It's important to add the garlic last to the pan as if it was with the onions, it would go bitter through all that cooking. When your mix is done, add in the mashed sweet potatoes. mix it all together and then assemble on the tortillas - a tortilla, a nice spread of the mix, fresh coriander, generous amount of vegan cheese and another tortilla to top it up. You can use a grill toaster if you have one or just the oven top put it in so the cheese melts nicely (takes maybe 5 min in the oven). Take the tortillas out, cut into quarters and serve with the tomato salsa, guacamole and yoghurt.