Sweet potato, peanut butter & chilli quesadillas
By Esther Clark
Crisp tortillas, soft smoky roasted veg and crunchy nuts give this simple vegan meal lots of texture. An easy iron rich supper that's full of flavour
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Prep:15 mins
Cook:45 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 947
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fat 51g
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saturates 10g
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carbs 96g
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sugars 30g
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fibre 18g
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protein 17g
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salt 1.7g
Ingredients
- 3 medium sweet potatoes peeled and thinly sliced
- 1 tbsp smoked paprika
- 3 tbsp olive oil, plus extra for brushing
- 1 extra large ripe avocado
- ½ lime, zested and juiced, plus wedges to serve
- 2 tbsp crunchy peanut butter
- 4 small flour tortillas
- sriracha chilli sauce, to taste
- ½ small pack coriander, torn
Method
Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the paprika and 2 tbsp olive oil in a roasting tin. Roast for 15 mins, tossing halfway through, until the potatoes are beginning to crisp.
Stone, peel and chop the avocado, tip into a bowl with the lime juice and zest, and season generously. Mash together with a fork and set aside. In a small bowl, combine the peanut butter and remaining olive oil. Set aside.
Heat a griddle pan or frying pan over a medium heat until very hot. Brush each tortilla on one side with the remaining oil. Place one tortilla, oiled-side down, in the pan and spread over half the peanut butter mixture, half the sweet potatoes, a little chilli sauce and half the coriander. Top with another tortilla, oiled-side up. Press down with a heavy saucepan and cook for 2-3 mins each side until the quesadilla is crisp outside and warm in the middle. Repeat to make a second quesadilla, then cut each into quarters and serve with the crushed avocado and lime wedges.
