Vegan Kale Sweet Potato Quesadillas

Vegan Kale Sweet Potato Quesadillas

These kale sweet potato quesadillas are super simple to make and oh-so delicious! These healthy quesadillas are the ultimate Mexican inspired vegan meal, made with creamy sweet potatoes, sautéed kale, spicy salsa, creamy soy cheese, and earthy ground cumin – all sandwiched between two crispy gluten-free tortilla shells. These vegan quesadillas are so tasty, you’ll forget they’re meatless. These are a must-have in your meatless Monday recipe repertoire.

Since changing up my diet and opting for a more clean eating, vegetarian lifestyle, I’m constantly searching for ways to vegan-ize traditional recipes. Quesadillas are one of those meals that get the best of me. I just cannot give them up. I can however, clean them up! With a few quick substitutions I’ve transformed traditionally heavy quesadillas with this fresh, healthier variation. Might I also add that since opting for a more clean eating lifestyle, I’ve had to become even more organized than I already am in the kitchen, which by the way, I didn’t think was possible.

While I appreciate variety (i.e., veggies) the kids aren’t as keen, nor is my husband, especially when it involves kale and other green vegetables. Although this personal choice often results in more time-consuming meal prep, I don’t mind reaping the benefits, especially when they come in the form of these crispy healthy Tex-Mex inspired quesadillas. Since preparing different meals for the family on a regular basis has become like second nature to me, this recipe was a breeze. I had already prepped some ground meat for their quesadillas and had all the fixings ready to go. I simply cooked the kale and sweet potato, then prepared all of the quesadillas in sort of an assembly line – of course, adding only the vegan options to mine.

Kale Sweet Potato Quesadillas

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Vegan Kale Sweet Potato Quesadillas

2014-12-05
: 1 serving

These kale sweet potato quesadillas are super simple to make and oh-so delicious! These healthy quesadillas are the ultimate Mexican inspired vegan meal, made with creamy sweet potatoes, sautéed kale, spicy salsa, creamy soy cheese, and earthy ground cumin – all sandwiched between two crispy gluten-free tortilla shells. These vegan quesadillas are so tasty, you’ll …

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Vegan Kale Sweet Potato Quesadillas
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5
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Ingredients
    1 sweet potato, boiled or steamed
  • 1 head of kale, sautéed
  • 2 tbs. extra virgin olive oil
  • 1/3 cup water
  • 1/4 tsp. dried cumin
  • 1/3 cup salsa of choice
  • 1/2 cup Daiya soy cheese, or other cheese
  • 2 gluten-free tortilla shells
Directions

Sweet Potato Preparation
Bring about 4-5 cups of water to a boil in a medium pot. Peel the sweet potato and cut in half then boil until fork tender. Once cooked, drain the water from the pot then transfer the sweet potato to a plate (or back into the pot) and mash until smooth. Add the cumin, and salt and pepper to taste.

While the sweet potato is boiling, rinse the kale and pat dry. Cut off the large stems then remove the kale leaves from the ribs. Heat olive oil in a medium saucepan on medium heat for 2 minute then add the kale leaves and water and cook (covered) on medium heat, stirring occasionally until the water has evaporated and the kale is fork tender. Set aside to cool. To assemble the quesadillas, spread the sweet potato onto one tortilla leaving about a one inch border, dollop salsa over top then add the kale and spread evenly over the sweet potato mixture.

Vegan Kale Sweet Potato Quesadillas

Sprinkle the soy cheese evenly over the kale then top with the other tortilla shell.
There are two ways that you can prepare these, in a frying pan or in the oven. In a frying pan, heat olive oil on medium heat then add the tortilla and cook on both sides for 3-4 minutes or until browned and the cheese has melted. (I chose that latter this time around). Alternately, you can spread the ingredients onto one half of the tortilla and then fold the other half over, making a half-moon shape.

Vegan Kale Sweet Potato Quesadillas

Preheat oven to 350 degrees. Place the quesadilla on a small baking sheet lined with parchment paper. Cook in the oven for 10-15 minutes or until the cheese is melted. Transfer the quesadilla to the top rack and cook broil on high heat for 1-2 minutes or until the top tortilla is crispy.

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