Now that I have fresh kale growing in my garden, all the recipes I think of these days always default to having kale as an ingredient. I love Japanese Sweet Potatoes and they are a regular addition to my CSA delivery. Today, I opted to combine these ingredients into a quesadilla for lunch.
- 2 to 3 small sweet potatoes, chopped into small cubes
- 2 shallots
- 1/4 white onion
- 4 small cloves of garlic
- 1 thai chili, chopped finely
- 1 tbsp adobo chili powder
- 4 to 5 leaves of kale, cut into thin shreds
- 3 to 4 tbsp crumbled feta
- 1/2 tbsp lemon juice
- extra sharp cheddar, grated (I used very little because I wanted this to be a light lunch – you can choose to add as much as you’d like)
- Heat up some oil in a frying pan and add in the shallots and onion.
- Once they start to soften, add the sweet potatoes; stir until coated with the oil, and leave on medium heat. Keep an eye on the potatoes and remember to stir occasionally.
- Once the potatoes have cooked for a few minutes, add the garlic, chili and chili powder.
- Once the potatoes are cooked through, add the kale, lemon juice and crumbled feta.
- Once the filling is ready, start loading up your quesadilla. You can see how sparingly I used the sharp cheddar – enough to hold the filling all together and provide flavour, but much more friendly on your waistline.
I served the finished product with some avocado prepared with cilantro and lemon juice. I have some filling leftover, which will taste great on a bed of arugula.