Quorn Spicy Tortilla Escalopes with Roasted Corn and Sweet Potato Wedges

A family favourite, roasted sweetcorn and lightly spiced sweet potato wedges are the perfect match for Quorn Spicy Tortilla Escalopes.

Serves 4

30 mins


454 cals
(Per serving)

22.1 g of fat


Made with Quorn Vegan Spicy Tortilla Escalopes

Source of protein
High in fibre
Low in saturated fat
No soy


  • 2 packs of Quorn Vegan Spicy Tortilla Escalopes
  • 4 sweetcorn cobettes
  • 3 sweet potatoes, cut into wedges
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 garlic cloves, crushed
  • ½ tbsp cumin
  • ½ tbsp sweet paprika
  • ¼ tsp salt
  • ¼ tsp black pepper


  1. Cook the Quorn Vegan Spicy Tortilla Escalopes according to the packet instructions.
  2. Preheat your oven to 190°C/170°C fan/Gas 5.
  3. In a large bowl, combine the olive oil, lime juice, crushed garlic, cumin, sweet paprika, salt and pepper. Add the sweetcorn cobettes and sweet potato wedges and mix together until completely coated.
  4. Transfer the cobettes and wedges to a lined baking tray and bake in the oven for 20 minutes.
  5. To serve, divide the cobettes, wedges and escalopes between four plates. Serve with a fresh green seasonal salad.

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