Vegan Quesadillas with Sweet Potatoes and Mushrooms

These vegan quesadillas are filled with a delicious combination of sweet potatoes, mushrooms, and bell peppers, all flavored with cumin and smoked paprika. Theyre perfect for a quick and easy weeknight dinner.

Ingredients:

• 2 large sweet potatoes, peeled and sliced into thin rounds
• 8 oz mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 8 small whole grain or gluten-free tortillas
• 1 cup vegan cheese, shredded optional
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

Turn on the oven and heat it up to 400F 200C

Put the sweet potato rounds on a baking sheet that has parchment paper on it

Put some olive oil on top and salt and pepper on top of that

For 20 to 25 minutes, or until soft, roast

Put some olive oil in a big pan and heat it over medium-low heat

Place the garlic, onion, bell pepper, and mushrooms in the pan

For about 5 to 7 minutes, stirring every now and then, cook until the vegetables are soft

Salt and pepper should be added to the skillet along with the cumin

Add the vegetables and stir to mix

Put a tortilla on a flat surface to start putting the quesadillas together

If you want to use vegan cheese, add a layer on top

Add some of the mushroom mixture, sweet potato rounds, and avocado slices on top

If you want, you can add more cheese on top

Put one more tortilla on top of it

On medium heat, warm up a big pan

Carefully move the quesadilla from the plate to the skillet

It should be cooked for two to three minutes on each side, or until it turns golden brown and crispy

Do it again with the rest of the tortillas and filling

Cut the quesadillas into wedges and serve them with lime wedges and fresh cilantro

Chicken Marrakesh

Chicken Marrakesh is a tasty dish that comes from Moroccan cooking. It has tender chicken breasts cooked in a fragrant mix of herbs, spices, and dried fruits, making a meal that smells great and tastes exotic.

Ingredients:

• 4 chicken breasts
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1/2 cup chicken broth
• 1/2 cup chopped dried apricots
• 1/4 cup sliced almonds
• Salt and pepper to taste

Instructions:

Warm up the olive oil in a big pan over medium-low heat

Put in the minced garlic and chopped onion

Saut until the onions are soft

Add the chicken breasts to the pan and season them with salt and pepper

Cook them until both sides are browned

Add the ginger, coriander, turmeric, cayenne pepper, ground cumin, and mix well

Cook for one minute

Chop up half of the parsley and cilantro and add them to the chicken broth

Turn down the heat, cover, and let the chicken cook for 20 minutes, or until its fully cooked

Before serving, top with the rest of the cilantro, parsley, and almond slices

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