Vegetarian Fajitas

5 from 1 vote

These Veggie-Packed Fajitas are loaded with seasoned sweet potatoes, bell peppers, and onions. Serve them in tortillas or over rice for a delicious meal—perfect for meal prep too!

Prep Time30

Cook Time40

Total Time1 10

Course: Dinner, Vegetarian

Cuisine: Vegan, Vegetarian

Keyword: vegetarian fajitas

Servings: servings

Author: Chelsea Lords

Cost: $8.96

Equipment

Small pot heavy
2 Large sheet pan (15" x 21")
Parchment paper

Ingredients

Cilantro Lime Rice

1 cup uncooked rice
2 cups water
2 limes
3 tablespoons finely chopped cilantro
Salt and pepper

Veggies

2 pounds sweet potatoes 2 large potatoes
3 tablespoons olive oil divided
1 red onion
4 bell peppers I use 1 red, 1 orange, 1 yellow, and 1 green
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon granulated sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 can black beans and/or corn, drained and rinsed, optional

Sauce

1 cup mayo good quality, full-fat
3 limes
2 teaspoons Sriracha
Toppings as desired see note 1

US - Metric

Instructions

Cilantro Lime Rice

In a small, heavy pot, combine rice, water, and a teaspoon salt. Follow package directions to cook. Zest and juice limes to get 1 teaspoon zest and 3 tablespoons juice. Fluff the rice and stir in lime juice, lime zest, and cilantro. Toss to combine.

Veggies

Preheat oven to 425°F. Place oven racks 6–8 inches from the heat source. Line two extra-large sheet pans with parchment paper (helps avoid sticking).
Toss seasonings together: chili powder, paprika, sugar, onion powder, garlic powder, cumin, and 1 teaspoon salt. Set aside—you’ll use this mix 3 times in this recipe.
Peel and cut sweet potatoes into fry-shaped pieces (see note 2) about 1/4-inch wide and 1/4-inch thick. (Cut in similar sizes for an even bake). Add to one sheet pan. Drizzle 2 tablespoons olive oil and 2 teaspoons of the seasoning mix over the potatoes. Toss until potatoes are covered and arrange the “fries” in an even layer without overlapping. (Otherwise, they won’t get crispy!) Place in oven 20 minutes, flip around, and cook another 10–15 minutes or until crispy!
Cut onion and pepper into slices, then add to the other sheet pan. Drizzle with remaining 1 tablespoon olive oil and 2 teaspoons of seasoning mix. Again, make sure all veggies are well coated and evenly spaced so they get crispy! Bake 15 minutes, toss, and bake another 7–14 minutes or until crisp-tender. If using beans or corn, toss (completely drained and dried) with the peppers as they come out of the oven to warm through.

Sauce and Serve

Zest and juice limes to get 1/2 teaspoon zest and 6 tablespoons juice. In a small bowl, whisk together mayo, lime juice, lime zest, Sriracha, and any remaining seasoning (you should have about 3 teaspoons leftover). Whisk to combine.
Assemble: In a tortilla or on a plate, layer rice, sweet potatoes, and peppers; add any additional toppings (avocado/guac, cilantro, and/or cheese). Top with additional lime as desired and drizzle sauce over everything. Enjoy immediately.
Meal Prep: Layer rice, top with sweet potatoes and peppers (and black beans/corn if desired). Store the dressing in a separate container. Add fresh ingredients such as avocado, cilantro, and lime the morning of. To keep avocado fresh, squeeze generously with lime juice before packing it in the meal prep container. If possible, add avocado right before eating.

Notes

Note 1: Optional toppings: fresh avocado/guacamole, extra cilantro, extra lime juice, cheese, etc.

Note 2: If meal prepping, I recommend cutting the potatoes and peppers into chunks instead of strips.

Nutrition Note: Nutritional information includes rice but not optional black beans, corn, or guacamole.

Nutrition