Vegan Sweet Potato, Pepper & Spinach Tortilla

We've created a vegan version of a classic brunch recipe that the whole family can enjoy. The tofu and chickpea flour are packed full of protein to aid speedy muscle recovery, whilst the sweet potato is loaded with vitamin A and natural sweetness to complement the dish. We think you'll love it!

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Prep time
20 minutes
Cook time
40 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

399kcal
Calories
16g
Protein
15g
Total Fat
55g
Carbs
9g
Fibre
12g
Sugars
170mg
Calcium
13%
 
6mg
Iron
31%
 
151mg
Magnesium
36%
 
255mg
Phosporus
20%
 
1316mg
Potassium
28%
 
322mg
Sodium
14%
 
8mg
Zinc
73%
 
1mg
Copper
78%
 
3mg
Vitamin B1
220%
 
1mg
Vitamin B2
99%
 
24mg
Vitamin B3
148%
 
2mg
Vitamin B6
130%
 
387mcg
Vitamin B9
97%
 
1415mcg
Vitamin A
157%
 
2mcg
Vitamin B12
93%
 
105mg
Vitamin C
117%
 
0mcg
Vitamin D
0%
 
4mg
Vitamin E
28%
 
397mcg
Vitamin K
331%
 
Calories: 399kcal; Protein: 16g; Total Fat: 15g; Carbs: 55g; Fibre: 9g; Sugars: 12g; Calcium: 170mg (13%); Iron: 6mg (31%); Magnesium: 151mg (36%); Phosporus: 255mg (20%); Potassium: 1316mg (28%); Sodium: 322mg (14%); Zinc: 8mg (73%); Copper: 1mg (78%); Vitamin B1: 3mg (220%); Vitamin B2: 1mg (99%); Vitamin B3: 24mg (148%); Vitamin B6: 2mg (130%); Vitamin B9: 387mcg (97%); Vitamin A: 1415mcg (157%); Vitamin B12: 2mcg (93%); Vitamin C: 105mg (117%); Vitamin D: 0mcg (0%); Vitamin E: 4mg (28%); Vitamin K: 397mcg (331%)
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Notes

Alternatives:
sweet potato - butternut squash, pumpkin, potato
onion - spring onion, red onion, fennel
**roast peppers* - sundried tomato, artichokes, olives

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