Crisp tortillas, gentle smoky roasted veg and crunchy nuts deliver this simple vegan meal masses of texture. An smooth iron wealthy supper it truly is complete of flavour
- 1 extra large ripe avocado
- ½ lime, zested and juiced, plus wedges to serve
- 3 medium sweet potatoes peeled and thinly sliced
- 1 tbsp smoked paprika
- ½ small pack coriander, torn
- 2 tbsp crunchy peanut butter
- 4 small flour tortillas
- sriracha chilli sauce, to taste
- 3 tbsp olive oil, plus extra for brushing
INSTRUCTIONS
- heat oven to 200C/180C fan/gasoline 6. Toss the sweet potatoes with the paprika and 2 tbsp olive oil in a roasting tin. Roast for 15 minutes, tossing halfway thru, until the potatoes are beginning to crisp.
- 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 closing olive oil. Set aside.
- heat a griddle pan or frying pan over a medium heat till very warm. Brush every tortilla on one facet with the ultimate oil. area one tortilla, oiled-aspect down, in the pan and unfold over half of the peanut butter aggregate, half the candy potatoes, a bit chilli sauce and half the coriander. top with another tortilla, oiled-aspect up. Press down with a heavy saucepan and prepare dinner for 2-three mins each side till the quesadilla is crisp out of doors and warm within the center. Repeat to make a second quesadilla, then reduce every into quarters and serve with the crushed avocado and lime wedges.
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