We hope you had a good start into the new year! These Vegan Quesadillas with Sweet Potatoes, Palm Cabbage and Green Salsa are definitely a pretty good start in the kitchen for 2021.
Delicious and fairly compatible with all good resolutions... Veganuary included!
Put all the ingredients for the mayo dip with the crushed garlic clove in a screw-top jar and shake.
Heat 1 tbsp olive oil in a pan and sauté the palm cabbage with a little salt (lid on) for about 5 minutes, turning occasionally. Set aside.
Heat 1 tbsp olive oil again and sauté the onion rings over medium heat for 5 minutes. Also set aside.
Remove the skin from the sweet potato and mash the inside with a fork.
Spread 2 wraps with sweet potato puree. Spread 2 tbsp each of corn and black beans on top of the mousse.
Spread half of the palm cabbage, half of the onion and half of the grated cheese on the wraps. Add a few dashes of Green Salsa.
Spread the other two wraps with avocado pulp and place on top of the topped wraps (avocado side down).
Bake one double-decker wrap at a low to medium heat without fat in the pan for about 2-4 minutes on each side.
Cut into quarters and eat with dip and green salsa.
Bon appetit!
Ingredients for 2 people:
SUUR Green Salsa Hot Sauce
4 (whole grain) wraps of your choice
1 sweet potato (baked or cooked)
1/2-1 avocado, halved, core removed
4 tbsp corn from the jar, drained
4 tbsp canned black beans, drained and rinsed
1 red onion, peeled into rings
10-15 palm cabbage leaves, the hard stalk removed, torn into bite-sized pieces
100 g vegan cheese, grated (here @violife_foods, original taste)
2 tbsp olive oil
Mayo dip:
2 tablespoons plant-based mayonnaise
2 tbsp soy yoghurt
2 tablespoons unsweetened soy milk
1/2 tsp maple syrup
1 clove of garlic, peeled
Black pepper
Salt to taste