Recipe description
July 13, 2026
Sweet potato tortilla with spinach
Fiber-rich sweet potato tortilla with spinach to support digestion
Easy Recipe
Beginner Friendly
Family Friendly
88%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Takes about 2 minutes.
Why this recipe fits you
- High in fiber from sweet potato and spinach supports digestion.
- Contains polyphenol-rich vegetables and olive oil for flavor and variety.
- Balanced with protein from eggs and fiber-rich carbs for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Sweet potato
1
piece
Spinach
2
tablespoon
Tortilla
4
piece
Egg
2
piece
Oil, olive
1
tablespoon
Garlic
1
clove
Onion
0.5
piece
Salt
0.5
teaspoon
Pepper
0.25
teaspoon
Instructions
1
Peel and dice the sweet potato into small cubes. Finely chop the onion and garlic.
2
Heat olive oil in a pan over medium heat. Add sweet potato cubes and cook for 8-10 minutes until tender.
3
Add chopped onion and garlic to the pan and cook for 2-3 minutes until fragrant.
4
Add spinach to the pan and cook until wilted, about 2-3 minutes. Season with salt and pepper.
5
In a bowl, whisk the eggs. Pour the egg mixture over the vegetables in the pan.
6
Cook over low heat for 5-7 minutes until the eggs are set but still slightly runny on top.
7
Place tortillas on plates. Spoon the sweet potato and spinach mixture onto the tortillas.
8
Fold the tortillas and serve warm.
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Nutrition
340 kcal
Calories
14 g
Protein
40 g
Carbohydrates
6 g
Fiber
6 g
Sugar
14 g
Fat
2 g
Saturated fat
1.4 g
Salt
FAQ
Can I make this vegan?
Yes. Replace eggs with a plant-based alternative (tofu scramble or chickpea omelette) or omit eggs and add extra vegetables; the texture will be different.
How should I store leftovers and how long do they keep?
Store in an airtight container in the fridge for 2–3 days; reheat in a skillet or microwave until warmed through.
Can I use other greens instead of spinach?
Yes, kale, Swiss chard, or arugula can work.
Can I scale the recipe to serve more people?
Yes. Multiply the ingredients and use a larger pan; make sure the potatoes finish cooking.
What nutrition does this dish provide?
It offers fiber from sweet potato and spinach, iron from spinach, polyphenols, and protein from eggs.
Are the tortillas gluten-free?
Tortillas are usually wheat-based; for gluten-free, use corn tortillas or gluten-free tortillas.
How should I adjust the salt and pepper?
Season to taste with salt and pepper; add more chili if you like heat.
What if the sweet potato isn’t tender after 10 minutes?
Cover and simmer longer, adding a splash of water if needed.
Can I add cheese or other toppings?
Cheese, sour cream, or avocado are optional toppings after cooking.
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