Healthy Sweet Potato Quesadillas are flavored with chili powder, mushrooms and scallions. Super simple to make, low fat, vegan and gluten free!
"respect for your body and other beings around you is essential for good health, a positive mind leads to a positive life"
Nothing says comfort food like sweet potatoes am I right?! But you don’t need to sacrifice being healthy for comfort food! These quesadillas are pretty dang healthy, they are low in fat and packed with plant fuel like sweet potatoes and mushrooms, scallions and avocado!
I think you are going to love how simple and tasty these sweet potato quesadillas are to make! 😉
This is the second recipe this month I will be sharing with you from my eBook Simple Clean Vegan Lifestyle! In case you missed last weeks post, you're probably asking why would I buy the book then? well quite simply, it's just more convenient to have everything in one place for those who actually like to use the recipes on a regular basis! So if you want more simply healthy meal ideas be sure to check out the eBook, if not I hope you enjoy this recipe anyways!
Let’s talk about the tortillas, I like to use brown rice ones from the Food For Life brand. I get them from Whole Foods in the fridge/deli section, I like to store them in the freezer until I am ready to use them, for two reasons… first they last longer and second when you take them out frozen and re-heat them, for some reason they don’t crack as much as when they come out of the fridge and get re-heated… if you have ever tried them I am sure you know what I mean.
For the sweet potatoes you can use fresh or frozen it’s really up to you, I used a frozen bag also from Whole Foods they were peeled and cubed so all I had to do it pop them in a pot to steam, if you choose to use fresh ones make sure you chop them up into small cubes before steaming them, and the skin… it’s up to you if you like leaving the skin on you can but mine were pealed.
The seasonings for these sweet potatoes are a tiny bit of chili powder and onion powder, you can increase or decrease for your personal preference but I listed what I thought tasted good to me! 😉 I always say no rules in the kitchen so adjust if you want more or less!
For the dip I decided on mashed avocado mixed with a hint of lime juice and onion powder… it works perfect with these Healthy Sweet Potato Quesadillas, it’s fresh and creamy and totally YUM!
One more thing, the mushrooms... I only used a little bit but feel free to add more if you would like. I also did not cook them but if you feel l1ike you can’t eat them raw then please just sautee them a little in the skillet to cook up just a little, before assembling
These Healthy Sweet Potato Quesadillas are:
Great lunch or dinner
Full of plant based good-ness
I hope you give these a try and let me know in the comments below what you thought! Also leave a rating I really appreciate it! And snap a pic to show me on social media I love seeing what you make!
Healthy Sweet Potato Quesadillas
Healthy alternative to the traditional diary quesadillas!
- Prep Time: 10 mins
- Cook Time: 26 mins
- Total Time: 36 mins
- Yield: 2 1x
- Category: Lunch/Dinner
- 4 GF wraps (I use Food For Life brand)
- 10 oz. sweet potatoes about 1 ½ cups mashed (I used a pealed + cubed frozen bag from Whole Foods)
- Mushrooms I used about 4 little ones sliced up but you can add as much or little as you like.
- ½ tsp chili powder
- Pinch of black pepper
- ¼ tsp onion powder
- 3-4 stems of scallions or table onions
- 1 ripe mashed avocado
- 1 tsp lime juice
- ¼ tsp onion powder
- First start by steaming the sweet potatoes, if you are using frozen just put them in a pot with a tiny splash of water (about 1 TBSP) and cover it with a lid and let steam on low heat for 20-30 minutes until you can mash it all up like mashed potatoes. Stir every 5-10 minutes to keep from sticking too much to the bottom of the pan. If you are using fresh potatoes then you need to peal (or leave the skin if you wish) and chop the sweet potato into small cubes before steaming.
- While they are cooking get the rest of the ingredients ready, chop the mushrooms and scallion and make the dip by mixing all three ingredients in a small bowl.
- Once the potatoes are done, soft and mashed put them in a bowl and add in the chili powder, onion powder and mix really well.
- Lay out 1 wrap and spread the sweet potato mixture evenly leaving about 1 inch from each edge. Sprinkle some mushrooms and scallions on top and then spread a tiny layer of sweet potato on the other wrap and lay them flat together. Repeat for the other 2 wraps.
- Place 1 quesadilla in a non-stick skillet at a time and gently brown the outside, flip and do the other side.
- Remove and slice into 4 or 8 triangles using a pizza cutter. Repeat with the other quesadilla.
- Serve with the avocado dip.
- This will make 2 quesadilla’s (4 wraps needed total) this serves 2-4 depending if this is a main meal or appetizer!
tast-Y and filling PLUS healthy!