​Spicy Sweet Potato Chickpea Spinach Quesadilla with a Lemon Tahini Sauce 


Thought I’d share this simple lunch idea. I’m always looking for something more than just a sandwich or a salad. 
I baked a few sweet potatoes as part of my weekly meal prep and stuck them in the fridge (you can freeze them too). So this lunch was easy peasy. 


  • Small Whole Wheat or Gluten-Free Tortilla
  • Baked Sweet Potato
  • Cooked Chickpeas/Garbanzo
  • Fresh Baby Spinach
  • Garlic Powder
  • Chili Powder
  • Sea Salt
  • Tahini
  • Lemon
  • Maple Syrup
  • Avocado


  1. Smash cooked and skinned sweet potato and cooked chickpeas in a bowl.
  2. Season with as much or as little garlic powder, chili powder (spicy), and salt as you prefer. Mix.
  3. In a small bowl mix tahini,maple, lemon juice in a 3:1:1 ratio. So depending on how much your making. Example would be 3 tbs tahini, 1 tbs maple, 1 tbs lemon juice. 
  4. Esemble on tortilla. Sweet potato/chickpea mixture first. Then spinach leaves. Next the sauce you made. Top with another tortilla. 
  5. Heat in non stick ceramic pan or griddle. Until browned. Cut with a pizza slicer. Serve with sliced Avocado. Enjoy!
smashed and seasoned cooked sweet potato and chickpeas
Layered with fresh baby spinach
Topped with the lemon tahini sauce
Make a half or a whole seared on ceramic non toxic pan. Oil free
Enjoy with sliced avocado or salsa or both!
So creamy
Or wrap it to go for school or work. Reheat in a toaster oven or eat as is

Tips and Cheats: 

If you are wanting to make this and need a quick and easy way. You can buy canned organic cooked sweet potato and canned chickpeas/garbanzo. Just drain and use! If you want to buy a bag of frozen chopped spinach you can too. Just saute in pan first or heck even microwave it. Plant based meals can be easy and accessible! 

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