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In a culinary landscape increasingly embracing plant-based meals, Roasted Sweet Potato Kale Quesadillas stand out as a vibrant and satisfying option. This dish not only caters to vegetarians and vegans but also appeals to those seeking to incorporate more wholesome ingredients into their diets. The combination of tender roasted sweet potatoes and nutrient-rich kale wrapped in a crispy tortilla offers a delightful balance of flavors and textures that can please any palate.

Roasted Sweet Potato Kale Quesadillas

Indulge in the vibrant flavors of Roasted Sweet Potato Kale Quesadillas, a quick and nutritious vegetarian dish perfect for busy nights or impressing guests. Enjoy the delightful combination of creamy sweet potatoes and nutrient-rich kale wrapped in crispy tortillas. Packed with vitamins, fiber, and antioxidants, this recipe is not just tasty but also a health-conscious choice. Customize with your favorite cheeses and spices for a personal touch. Discover the joy of plant-based eating with this delicious meal!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

2 cups kale, stems removed and chopped

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

8 small flour tortillas (or corn tortillas for a gluten-free option)

1 ½ cups shredded cheese (cheddar, Monterey Jack, or vegan cheese)

1/4 cup fresh cilantro, chopped (optional)

1 ripe avocado, sliced (for serving)

Salsa or hot sauce (for serving)

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on a parchment-lined baking sheet and roast for about 25-30 minutes, or until golden and tender, turning halfway through.

    Sauté the Kale: In a skillet over medium heat, add a bit of olive oil if desired, and sauté the chopped kale for about 3-5 minutes, until wilted. Season with a pinch of salt and pepper.

      Combine Filling: In a large bowl, combine the roasted sweet potatoes, sautéed kale, and half of the shredded cheese. If using, fold in the fresh cilantro for added flavor.

        Assemble the Quesadillas: Heat a non-stick skillet over medium heat. Place one tortilla in the skillet and add a generous portion of the sweet potato-kale mixture on one half of the tortilla. Sprinkle more cheese on top and fold the other half of the tortilla over. Cook for about 3-4 minutes per side or until the tortilla is golden brown and crispy, and the cheese is melted.

          Repeat: Repeat the assembly and cooking steps with the remaining tortillas and filling mixture.

            Serve: Slice the quesadillas into wedges and serve with sliced avocado and salsa or hot sauce on the side.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings