Sweet Potato and Avocado Quesadillas Recipe

What Is Sweet Potato and Avocado Quesadillas?

This delightful fusion dish combines the hearty sweetness of roasted sweet potatoes with the creamy richness of avocado, all nestled inside a grilled tortilla. Inspired by traditional Mexican quesadillas, this version offers a fresh twist packed with vibrant, wholesome ingredients.

What Makes This Recipe Anti-Inflammatory?

Sweet potatoes are a powerhouse of beta-carotene and antioxidants, which help neutralize free radicals and reduce oxidative stress, key factors in inflammation. They also provide fiber that supports gut health, indirectly influencing inflammatory responses.

Avocados contribute heart-healthy monounsaturated fats and essential vitamins like vitamin E, known for their anti-inflammatory effects. Together, these ingredients create a nutrient-dense meal that supports overall wellness while delighting your taste buds.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 ripe avocado, sliced
• 4 whole wheat tortillas
• 1 cup shredded mozzarella or vegan cheese
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Directions

Step 1

Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.

Step 2

Once the sweet potatoes are roasted, mash half of them lightly to create a creamy texture, leaving the rest in chunks for bite-sized pieces.

Step 3

Heat a non-stick skillet over medium heat. Place one tortilla in the skillet and sprinkle half of the shredded cheese evenly over it.

Step 4

Layer the mashed and chunked sweet potatoes on top of the cheese, then add sliced avocado evenly over the sweet potatoes. Sprinkle with a little extra cheese if desired.

Step 5

Top with the second tortilla and cook for 3-4 minutes until the bottom is golden brown. Carefully flip the quesadilla and cook another 3-4 minutes until the cheese melts and the tortilla is crisp.

Step 6

Remove from heat, let rest for a minute, then slice into wedges. Garnish with fresh cilantro if you like, and serve warm.

Nutrition Facts (per serving)

InflammaScore

2 Good! Very low inflammation potential

Q&A

Q1: What makes sweet potato and avocado a great pairing for quesadillas?
A1: Sweet potatoes bring a natural sweetness and creamy texture that complements the rich, buttery flavor of avocado, creating a balanced and satisfying filling for quesadillas.

Q2: Can I prepare this recipe ahead of time?
A2: Yes, you can roast the sweet potatoes in advance and mash the avocado just before assembling to keep it fresh. This makes the cooking process quicker when you’re ready to serve.

Q3: What kind of cheese works best in these quesadillas?
A3: Mild cheeses like Monterey Jack, mozzarella, or a Mexican blend melt beautifully and won’t overpower the subtle flavors of sweet potato and avocado.

Q4: How can I make these quesadillas vegan?
A4: Simply swap out the cheese for a plant-based alternative or nutritional yeast for a cheesy flavor, and use vegan tortillas to keep the dish entirely plant-based.

Q5: Are there any creative toppings or dips to serve with these quesadillas?
A5: Absolutely! Try serving with a tangy lime crema, fresh salsa, or a sprinkle of cilantro and chili flakes to add a zesty kick that enhances the natural flavors.

With just a few simple ingredients, this sweet potato and avocado quesadilla brings a perfect harmony of creamy, savory, and slightly sweet flavors to your plate. Whether for a quick lunch or a cozy dinner, it’s a delicious way to enjoy wholesome comfort food with a fresh twist.