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Brussels Sprouts and Sweet Potato Quesadilla

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Brussels sprouts and sweet potato quesadillas are a unique and delicious combination of flavors, providing a hearty and satisfying meal.

Brussels Sprouts Sweet Potato Quesadlilla by Beauty and the Beets (4)

You know what I like? Going to the grocery store and finding a selection of already spiraled and shredded veggies. Veggies like Brussels sprouts, zucchini, carrots, and sweet potatoes. It opens up an entire world of possibilities. And frankly, who has time to shred and spiral all these vegetables?

Look, go to the store, buy some shredded veggies, and make a quesadilla. Genius, right? Or lazy, call it whatever you’d like.

However, if you cannot find the pre-shredded veggies, it’s easy enough to use the shredding attachment on your food processor or simply hand shred the veggies using a good old fashioned box grater.

Green Brussels Sprouts Beauty and the Beets
Brussels Sprouts Sweet Potato Quesadlilla by Beauty and the Beets (1)

I happen to love the combination of Brussels sprouts and sweet potatoes.

Brussels Sprouts Sweet Potato Quesadlilla by Beauty and the Beets (3)

Do I even need to post a recipe? Just cook up some shredded veggies with some chopped spinach and cheese. Done. And this is my Meatless Monday post for this week.

Brussels Sprouts and Sweet Potato Quesadilla

Brussels Sprouts and Sweet Potato Quesadilla

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes



  • 4 flour tortillas
  • 1 cup shredded raw Brussels sprouts
  • 1 cup shredded raw sweet potato
  • 1 cup washed and torn fresh spinach
  • 2 teaspoons minced garlic
  • 1 cup shredded cheese, cheese of your choice
  • olive oil spray


  1. Preheat the oven to 350°
  2. Line a large baking sheet with parchment paper.
  3. Place two flour tortillas side by side on the parchment paper.
  4. Cover each tortilla with the raw Brussels sprouts, sweet potato, fresh spinach, minced garlic, and shredded cheese.
  5. Top each quesadilla with a flour tortilla and lightly spray with olive oil.
  6. Bake in the oven for 10 minutes, or until the tortilla tops are golden in color.
  7. Remove from the oven, let cool about two minutes before cutting the quesadillas and serve.

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Saturday 24th of February 2018

This is very interesting. I am just so used to the classic cheese quesadillas and never thought it has a lot of possibilities. Would really love to try this. Thank you for sharing.


Friday 23rd of February 2018

I wish I could find pre-spiralized vegetables at my grocery story. I've never been able to find them around here, so I bought a spiaralizer. I actually really like using the spiralizer, but I really intensely dislike having to clean it afterwards.

Helen Corbin

Tuesday 20th of February 2018

Why not use a bunch of shredded vegetables especially with cheese (either vegetarian or vegan) - great idea.

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