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–+ servings
Vegan Sweet Potato Tortillas

Vegan Sweet Potato Tortillas: A Flavorful Twist on Tradition

Try these Vegan Sweet Potato Tortillas for a healthy and delicious twist on a classic dish. Packed with flavor and nutrients, they're perfect for any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 4 slices
Course: Lunch
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tortilla
  • 1 cup Chickpea Flour (Besan)
  • 1 cup Water Consider using vegetable broth for extra flavor.
  • 1 tsp Baking Powder Ensure it's fresh for optimal results.
For the Filling
  • 2 cups Sweet Potatoes Butternut squash can substitute for a unique twist.
  • 1 cup Red Peppers Feel free to mix in other bell pepper colors if preferred.
  • 2 cups Spinach Both fresh or drained frozen spinach are suitable options.
  • 2 cloves Garlic Switch to garlic powder if fresh is unavailable.
For Flavor Boost
  • 1 tbsp Nutritional Yeast Omit for a less cheesy variation, but it's highly recommended!
  • 2 tbsp Olive Oil Any vegetable oil can substitute.

Equipment

  • large skillet
  • Mixing Bowl
  • 20cm springform dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to gas mark 6 or 200°C.
  2. Chop your sweet potatoes and red peppers into bite-sized pieces. In a large skillet, heat a splash of olive oil over medium heat. Add sweet potatoes and sauté for about 10 minutes, stirring occasionally.
  3. Incorporate the chopped red peppers and crushed garlic into the skillet. Cook until the peppers are tender and the garlic is fragrant, about 3-4 minutes.
  4. Add fresh spinach to the skillet, stir well to combine and cook until wilted, about 2-3 minutes. Lightly season with salt and pepper and remove from heat.
  5. In a large mixing bowl, whisk together chickpea flour, nutritional yeast, baking powder, and water until smooth and thick.
  6. Grease a 20cm springform dish with olive oil. Layer the cooked vegetable mixture evenly at the bottom. Pour the chickpea batter over the vegetables.
  7. Place the dish in your preheated oven and bake for 30-40 minutes. Test for doneness around the 30-minute mark.
  8. Once baked, let the tortilla cool for 15-20 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 250mgPotassium: 500mgFiber: 6gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Cool before slicing to maintain shape and texture. Experiment with different veggies for exciting variations.

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