Vegan Sweet Potato & Kale Quesadilla with Spicy “Cheese” Sauce

What doesn’t Kale you makes you hungrier! I had one of these Vegan Sweet Potato & Kale Quesadillas and it sure did leave me wanting more. 

I also made a spicy “cheese” sauce using nutritional yeast to complement the sweetness of the potato, and boy did that work?! 

For those of you who haven’t tried it out yet, nutritional yeast is a blessing, and I’m currently obsessed with it. Just trust me and go get some!

Another thing I’m obsessed with right now is sweet potato. I had made those Sweet Potato & Black Bean Breakfast Burritos recently and really loved them – especially that seasoning on there – so I wanted to make something similar along those lines.

So I looked at what ingredients I had on hand and then some options online, and this happened.

Everything went really well together, but the highlights for me were the sweetness of the potato, the smoky spice blend and that spicy sauce. It was all really balanced out and a good combo of sweet n spicy in the fresh tortilla. Totally repeat-worthy!

Vegan Sweet Potato & Kale Quesadilla with Spicy “Cheese” Sauce

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Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Servings: 3 quesadillas

Calories: 132kcal

Course: Appetizer, Main Course

Cuisine: American, Mexican

Vegan Sweet Potato & Kale Quesadillas have the perfect balance of sweet, smoky and spicy (from the spicy "cheese" sauce) wrapped in a fresh tortilla. Definitely left me wanting more!

Ingredients

• 1 medium Sweet Potato, 130g
• 1½ cup Kale, 100g
• ¼ cup Green Onion, Thinly Sliced, 25g
• ¼ tsp Salt, divided
• ¼ tsp Chili Powder
• ¼ tsp Ground Cumin
• ¼ tsp Paprika
• ¼ tsp Dried Oregano, or Italian Seasoning
• ¼ tsp Garlic Powder
• ¼ cup Yogurt, 50g
• 2 tsp Nutritional Yeast
• ¼ tsp Crushed Red Pepper Flakes
• 3 8" Low-carb or Whole Wheat Tortillas

Instructions

• Peel & grate sweet potato using a box grater, and de-stem & chop the kale.
• Transfer sweet potato into a bowl and microwave for 1 minute. Let cool.
• In a small bowl, mix together ⅛ tsp salt, chili powder, cumin, paprika and oregano. Add to cooked sweet potato and toss until evenly mixed.
• Fill skillet with 1 inch of water and bring to a simmer. Add kale and cook, stirring, until bright green, soft, and wilted, for about 2 minutes. Drain excess water and shake kale dry.
• Add green onions, season with ⅛ tsp salt and garlic powder and toss. Set aside.
• In a small bowl, combine yogurt, nutritional yeast and red pepper flakes to make a “spicy cheese” sauce.
• Turn heat to low, place a tortilla on the skillet, cook one side until lightly browned, about 30 seconds, and flip over.
• Top half of tortilla evenly with “cheese” sauce, kale and sweet potato. Fold tortilla over fillings.
• Cook until the bottom is lightly browned, around 3 minutes. Carefully flip and cook until the underside is lightly brown and crispy.
• Transfer to a cutting board and slice using a sharp pizza cutter or chef’s knife.
• Repeat with remaining tortillas and serve!

Notes

• Use soy or almond based yogurt to keep this Vegan.
• Nutrition value is calculated with Low-Carb tortillas recommended below. Add 50 calories each for Whole Wheat Tortillas.

Product Recommendation:

• Tumaro’s 8″ Carb Wise™ Wraps

Nutrition:

• Servings: 3 quesadillas | Serving size: 1 quesadilla
• Calories: 132kcal
• Fat: 2.53g | Saturated fat: 0.23g
• Carbohydrates: 25.8g | Fiber: 9.53g | Sugar: 3.7g
• Protein: 9.77g