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In recent years, the culinary landscape has witnessed a significant shift towards healthier, plant-based meals. As more individuals embrace a lifestyle centered around nutritious eating, recipes that highlight vibrant vegetables and wholesome ingredients are gaining popularity. One such dish that perfectly encapsulates this trend is the roasted sweet potato kale quesadilla. This recipe not only offers a burst of flavor but also packs a nutritional punch, making it an ideal choice for those seeking a satisfying meal without compromising on health.

Roasted Sweet Potato Kale Quesadillas

Discover the delight of roasted sweet potato kale quesadillas, where vibrant flavors meet nutritious ingredients. This easy recipe blends the sweetness of roasted sweet potatoes with the robust taste of sautéed kale, all melted in a warm tortilla. Perfect for any mealtime, these quesadillas are not only delicious but packed with vitamins and fiber, making them a healthy choice you won't want to miss. Pair with salsa or a side salad for a complete and satisfying meal!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon smoked paprika

1 teaspoon garlic powder

4 cups kale, stems removed and leaves chopped

1 cup shredded cheddar cheese (or your favorite cheese)

4 large flour tortillas (or whole wheat for a healthier option)

1/2 cup crumbled feta cheese (optional)

2 tablespoons fresh cilantro, chopped (for garnish)

Salsa and sour cream (for serving)

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, pepper, smoked paprika, and garlic powder. Spread them on a baking sheet in a single layer. Roast for 25-30 minutes until tender and slightly caramelized, flipping halfway through.

    Prepare the Kale: Meanwhile, in a large skillet over medium heat, add a splash of olive oil. Add the chopped kale and sauté for about 5-7 minutes until it wilts and softens. Season with salt and pepper.

      Combine Ingredients: In a bowl, mix the roasted sweet potatoes, sautéed kale, shredded cheddar cheese, and crumbled feta cheese (if using). Stir until well combined.

        Assemble the Quesadillas: Heat a non-stick skillet over medium heat. Place one tortilla in the skillet. Spread a generous portion of the sweet potato-kale mixture on half of the tortilla. Fold the tortilla over to create a half-moon shape. Cook for about 3-4 minutes until the bottom is golden and the cheese melts.

          Flip and Finish: Carefully flip the quesadilla and cook the other side for an additional 3-4 minutes. Remove from the skillet and let it cool for a minute before slicing into wedges. Repeat this process with the remaining tortillas and filling.

            Serve: Arrange the quesadilla wedges on a platter. Garnish with fresh cilantro and serve with salsa and sour cream on the side.

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