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Sweet Potato Quesadilla Recipe- Easy 4-ingredient Vegetarian Dinner

Sweet Potato & Kale Quesadilla

A simple 4-ingredient vegetarian quesadilla recipe with sweet potatoes, kale and pamesan

Course Main Course
Cuisine American
Keyword quesadilla
Prep Time 30 minutes
Cook Time 5 minutes
Servings 4 quesadillas
Calories 446 kcal
Author Natalie Rizzo, MS, RD


  • 2 large sweet potatoes chopped into small cubes
  • 3 tablespoons extra virgin olive oil divided
  • 1/2 teaspoon salt divided
  • 3 cups chopped kale
  • 1 cup parmesan cheese
  • 4 whole wheat tortillas


  1. Preheat oven to 400 degrees F.
  2. In a bowl, combine sweet potato pieces, 1 1/2 tablespoons of olive oil and 1/4 teaspoon of salt. Stir until the potatoes are evenly coated. Lay the sweet potatoes out flat on a baking sheet and place in the oven. Roast for 25-30 minutes or until tender.
  3. Meanwhile, heat a sauté pan over medium heat and add remaining 1 1/2 tablespoon of olive oil. Add kale and remaining 1/4 teaspoon of salt to the pan. Cook for 6-8 minutes or until kale is wilted.
  4. When potatoes and kale are cooked, assemble quesadillas. Lay the whole wheat tortilla flat, then top with 1/4 cup parmesan cheese, 1/4 of the potatoes and 1/4 of the kale. Fold the tortilla over and place it in a quesadilla maker or panini press. If you don’t have either, put the folded tortilla in a hot sauté pan (no oil is required) and cook until it’s golden brown on one side (about 3 minutes). Flip and repeat.
Nutrition Facts
Sweet Potato & Kale Quesadilla
Amount Per Serving (1 quesadilla)
Calories 446 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 17mg6%
Sodium 1059mg46%
Potassium 651mg19%
Carbohydrates 50g17%
Fiber 6g25%
Sugar 7g8%
Protein 17g34%
Vitamin A 21247IU425%
Vitamin C 63mg76%
Calcium 487mg49%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.