Home > Dinner > Vegetarian Fajitas Vegetarian Fajitas January 7, 2019 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Veggie-packed fajitas in a bowl with perfectly seasoned sweet potatoes, bell peppers, and onion. The pictures for this recipe show these Vegetarian Fajitas served over rice, but you can serve them in corn or flour tortillas if you prefer. Plus, I’m sharing tips to use this recipe as a weekly meal prep item. After you’ve gotten hooked on Vegetarian Fajitas, you’ve got to try these other vegetarian meals: Vegetarian Tacos, Roasted Butternut Squash Couscous Bowls, or this Quinoa Salad. Vegetarian Fajitas: healthy and delicious! As I’ve brainstormed recipes for the new year, I keep going back to some of the favorites that I’ve shared here. One of the recipes that we make over and over again is these Sweet Potato BurritoBowls. They’re fast to make, don’t require tons of ingredients, are packed with flavor, and they’ve got plenty of good-for-you ingredients. This fajita bowl recipe has all the same components — fast, easy, and healthy. I’m sure they’re going to join the burrito bowls in regular rotation. You might be wondering: if we’re skipping the meat in this meal, what exactly fills up the tortilla in a Vegetarian Fajita? What goes in Vegetarian Fajitas? For these fajitas, I replace the meat with sweet potato and black beans. Both ingredients provide plenty of fiber and protein that will leave you feeling full. The rest of the ingredients are pretty standard for what you’d find in regular fajitas. Try bell peppers, onions, and your favorite toppings: avocado (or guac), fresh lime, fresh cilantro, and rice. I finish these fajitas with an incredible sauce made up of seasonings, fresh lime, Sriracha (for some heat!), and mayo. Other options to put in fajitas: sour cream (low-fat or fat-free to keep them healthy), pico de gallo (or just fresh tomatoes), freshly grated/crumbled cheese Now that we’ve talked a bit about what goes into a fajita, let’s talk about how to make them. First up: veggie prep! Cutting bell peppers: Cut off the stem and bottom of the pepper: This allows you to place the pepper upright on your cutting board. No more worries about it moving (and avoid subsequently cutting yourself). Cut off each side (4 cuts): Cut close to the edges to get rid of as much of the core and ribs as possible. Discard the core and seeds. Cut each piece into strips: Create strips of even thickness for this recipe. (More here: How to Cut a Bell Pepper) Cut all the bell peppers into strips and then cut the red onion into strips. You’ll also want to cut the sweet potato into long strips like you’re making sweet potato fries. QUICK TIP To easily cut the red onion, first slice in half and then remove the outer peel of each half. Thinly slice each half to get strips of onion. Once all the veggies are prepped, we’re going to toss them in a quick homemade fajita seasoning mix. Don’t be scared to make your own mix; I promise it is so easy! We’ll use this seasoning mix on the peppers, sweet potatoes, and sauce, so it’s well worth the extra couple of minutes to throw together. Fajita Seasoning Mix To make your own (EASY) fajita seasoning mix, add the following spices in a bowl and stir to combine: 2 teaspoons chili powder 1 teaspoon paprika 1 teaspoon fine sea salt 1 teaspoon white sugar (helps even out the spice!) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground cumin As mentioned, the seasoning mix goes on the sweet potatoes and the pepper/onion mixture. Toss each tray of veggies with the seasoning and some olive oil, and it’s ready to roast. You can prepare everything else while the veggies are getting roasted: Either char some tortillas (flour or corn) on the grill or on the stovetop or prepare some rice Prep the sauce: Take the rest of the seasoning mix and whisk it with some fresh lime juice, Sriracha, and mayo. Prep the black beans: Drain and rinse the black beans. To save time(and dishes!), I toss the rinsed beans with the pepper/onion mixture straight out of the oven to warm them through and add some additional spice. Assemble toppings: Get ready to add whatever you want to your bowls or tortillas! If you’re looking to make the peppers/onions in a skillet instead of the oven, see my recommendations. I prefer oven roasting, but you can use a skillet in a pinch. I wouldn’t recommend cooking the sweet potatoes in a skillet. If you want to cook the sweet potato in a skillet, make sure to cube it into bite-sized pieces first. How do you make Veggie Fajitas in a Skillet? Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. As soon as the oil is hot and shimmering, add in the peppers, onions, and 2 teaspoons of the seasoning mix. Stir the veggies often to evenly cook. Cook until the peppers and onions are softened but aren’t mushy (“crisp-tender”). Serve immediately from the skillet! How to Meal Prep Vegetarian Fajitas: These fajita bowls are delicious in a meal prep, but honestly, they’re best eaten within 3 days. Obviously, the fresh avocado/guacamole doesn’t last day to day, but I like to just add the avocado right before eating. (Store leftover avocado in a plastic bag with lime juice squeezed on it in the fridge.) The veggies/peppers are not as crisp on day 2 or 3, but if that doesn’t bother you; you’ll love this meal prep! If meal prepping, we (I had some friends over to taste test!) found that cubed sweet potatoes and cubed peppers ended up being the best (as opposed to cutting in strips). Cut the peppers, onion, and sweet potatoes into bite-sized pieces and roast them if meal prepping. To store in meal prep containers: Place rice down first, add roasted veggie topping on top, and black beans on top. Store the dressing in a separate container. Keep the avocado/guacamole in a separate container. Add fresh lime or cilantro on the side. Serve Vegetarian Fajitas with one of these easy sides: Cucumber Salad Italian Salad Roasted Brussels Sprouts Chicken Salad Roasted Sweet Potatoes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Vegetarian Fajitas 5 from 1 vote - Review this recipe Veggie-packed fajitas in a bowl with perfectly seasoned sweet potatoes, bell peppers, and onion. Serve Vegetarian Fajitas in a tortilla or over rice (meal prep ideas!). SAVE TO RECIPE BOX Print Recipe Vegetarian Fajitas 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Veggie-packed fajitas in a bowl with perfectly seasoned sweet potatoes, bell peppers, and onion. Serve Vegetarian Fajitas in a tortilla or over rice (meal prep ideas!). Course Dinner, Vegetarian Cuisine Vegan, Vegetarian Keyword vegetarian fajitas Prep Time 30 minutes minutes Cook Time 40 minutes minutes Total Time 1 hour hour 10 minutes minutes Servings 4 -6 servings (4 meal prep) Calories 523kcal Author Chelsea Cost $8.96 IngredientsCilantro Lime Rice▢ 1 cup rice▢ 2 cups water▢ 3 tablespoons lime juice + 1 teaspoon lime zest▢ 3 tablespoons finely chopped cilantro▢ Salt and pepperVeggies▢ 2 pounds sweet potatoes (~2 large)▢ 3 tablespoons olive oil, separated▢ 4 bell peppers (I use 1 red, 1 orange, 1 yellow, and 1 green)▢ 1 red onion▢ 2 teaspoons chili powder▢ 1 teaspoon EACH: paprika, salt, white sugar▢ 1/2 teaspoon EACH: onion powder, garlic powder, ground cumin▢ Optional: 1 can black beans and/or corn, drained and rinsedSauce▢ 1 cup mayo (good quality, full-fat)▢ 1/4 cup + 2 tablespoons fresh lime juice▢ 1/2 teaspoon fresh lime zest▢ 2 teaspoons Sriracha sauce▢ Optional toppings: fresh avocado/guacamole, extra cilantro, extra lime juice, cheese, etc. InstructionsCilantro Lime RiceIn a small heavy pot, combine the rice, water, and a teaspoon of salt. Follow package directions to cook. Fluff the rice and stir in the fresh lime juice, lime zest, and cilantro. Toss to combine.VeggiesPreheat the oven to 425 degrees F. Place the 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 the sweet potatoes into fry-shaped pieces( See Note 1) about 1/4th inch wide and 1/4th inch thick. (Cut in similar sizes for an even bake). Add to one baking sheet. 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 one even layer so they aren't overlapping/overcrowding. (Otherwise, they won't get crispy!) Place in the oven for 20 minutes, flip around, and then cook for another 10-15 minutes or until they are crispy!On the other pan, add the pepper and onion slices. Drizzle with remaining 1 tablespoon olive oil and 2 teaspoons of seasoning mix. Again, make sure all the veggies are well coated and evenly spaced on the tray so they get crispy rather than steamed! Place in the oven and bake for 15 minutes, toss, and return for an additional 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 finishing upIn 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 place, layer rice, sweet potatoes, and peppers; add any additional toppings (avocado/guac, cilantro, and or cheese). Top with any additional lime as desired and drizzle the 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/guac, 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 guac/avocado right before eating. Recipe NotesNote 1: If meal prepping, I recommend cutting the potatoes and peppers into chunks instead of strips. Nutritional information includes rice but not optional black beans, corn or guacamole. Nutrition FactsServing: 1serving | Calories: 523kcal | Carbohydrates: 48.3g | Protein: 4.8g | Fat: 34.9g | Cholesterol: 15.4mg | Sodium: 356.3mg | Fiber: 7.2g | Sugar: 12.1g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I love this recipe! I’ve made it at least 4 times and found it to be great for meal prep. I serve mine as bowls with the cilantro lime rice and black beans. The roasted sweet potatoes are one of my favorite parts of this dish – I love how they taste with the other flavors. Reply
YAYYY!! I’m sooo happy to hear this!! The sweet potatoes are my faves too! Thanks for your comment! 🙂 Reply
