There are so many variations to this recipe. Here’s what I did but scroll down for more ideas. .
Preheat oven to 400°F.
On a sheet pan, spread out 1 cubed sweet potato (tiny pieces), 1 head of cauliflower cut in small florets and 1 can drained chickpeas. Mix taco seasoning and some extra virgin olive oil to form a paste. Spread on vegetable mixture. Roast for about 30-40 minutes. .
In the meantime, prepare your salsa and toppings. Also, prepare 1 cup of quinoa according to package directions, if you’re making the bowls. .
Salsa (enough for 2-3 portions):
1 tbsp pickled jalapeños
1/4 cup chopped tomatoes
1/4 cup chopped physalis/golden berries
1 tbsp chopped fresh mint or cilantro
Juice of 1 lime
1 tsp olive oil
Salt and pepper .
Toppings (in addition to vegetables roasting in the oven):
Tomatoes
Cabbage
Olives
Spinach
Black beans
Chopped peppers
Cheese
.
Now you choose:
For a regular quesadilla: spread grated mozzarella cheese on your tortilla and cover half of tortilla with desired toppings. Pan fry on both sides until nicely browned and cheese is melted. You can top with salsa or sour cream.
For a quesadilla bowl, add quinoa to bowl and add desired toppings. Top with lots of salsa, which doubles as a dressing. .
In addition to toppings listed, you can use avocado, mango, lentils, corn kernels, vegan sausages, vegan meat etc. You can also use avocado and mango in your salsa (and omit the golden berries if you don’t have) – you can even use a store bought salsa.
Erin Eats 