Spiced Sweet Potato and Spinach Quesadillas with Avocado Lime Salsa

Ingredients

• 4 whole grain tortillas
• 2 medium, peeled and diced sweet potatoes
• 200 g, chopped fresh spinach
• 1, diced red bell pepper
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• to taste black pepper
• 1, diced avocado
• 150 g, halved cherry tomatoes
• 2 tbsp, chopped fresh coriander
• 2 tbsp lime juice
• 2 tbsp (optional, for added flavor) nutritional yeast

Steps

1. 1. Preheat oven to 200°C (180°C fan) and line a baking sheet with parchment paper.
2. 2. In a bowl, toss the diced sweet potatoes with cumin, smoked paprika, garlic powder, and black pepper. Spread evenly on the prepared baking sheet.
3. 3. Roast the sweet potatoes in the preheated oven for 20 minutes or until tender and slightly caramelised, turning halfway through.
4. 4. In a large skillet, add the chopped spinach and diced red bell pepper. Sauté over medium heat for 3-4 minutes until the spinach is wilted.
5. 5. Remove the roasted sweet potatoes from the oven and add them to the skillet with the spinach and bell pepper. Stir to combine. If using, sprinkle nutritional yeast over the mixture and stir well.
6. 6. On one half of each tortilla, spoon the sweet potato and vegetable mixture, then fold the other half over the top.
7. 7. In the same skillet, lightly toast the folded tortillas for 3-4 minutes on each side until golden brown, using minimal oil if necessary for a crispy texture.
8. 8. While the quesadillas are cooking, prepare the avocado lime salsa by combining diced avocado, cherry tomatoes, chopped coriander, and lime juice in a bowl. Mix gently to avoid mashing the avocado.
9. 9. Cut the quesadillas into wedges and serve hot with the avocado lime salsa on the side.

Notes

• Nutritional yeast adds a cheesy flavour but is optional.

Substitutions

• For gluten-free, use certified gluten-free tortillas.