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Sweet potato, peanut butter & chilli quesadillas

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

  • Prep: 15 mins
    Cook: 45 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 947
  • Carbohydrates 96
  • Saturated Fat 10
  • Sugar 30
  • Protein 17
  • Fat 51
  • Fibre 18
  • Salt 1.7

Nutrition per serving

  • Calories 947
  • Carbohydrates 96
  • Saturated Fat 10
  • Sugar 30
  • Protein 17
  • Fat 51
  • Fibre 18
  • Salt 1.7

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

  1. 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.

  2. 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.

  3. 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.