PLANT BASED QUESADILLAS for this Meatless Monday Sweet Potato, asparagus and
PLANT BASED QUESADILLAS for this Meatless Monday ? Sweet Potato, asparagus and vegan Gouda quesadillas topped with some CHIPOTLE sauce (AMAZING!!!) with a jalapeño cilantro avocado crema (recipe below) and some roasted tomatoes. My tummy is so happy right now! Quesadillas are such a staple and it’s been a few weeks since I’ve made some…sooooo these happened today. Working on some new projects this week and setting some intentions (I know it’s not a new month but it’s always a good time to set intentions ?♀️) What’s your favorite quesadilla filling?!
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Deets: Heat non stick skillet on medium high, place one tortilla down, add roasted asparagus, cooked sweet potatoes and some Gouda cheese. Place the second tortilla on top and press down gently. After about 2 minutes flip! For the crema: 2 ripe Avocados, 2 tablespoons coconut cream, 1/2 cup cilantro, 1 teaspoon jalapeño sauce, 2 tablespoons lime juice, 2 tablespoon coconut aminos, 1/2 teaspoon salt (process in food processor until smooth). •
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asparagusrecipes
