The best Vegetarian Fajitas with seasoned sweet potatoes, bell peppers, and onions. Serve over rice or in tortillas. Plus, get quick meal prep tips for the week.
Try these other meatless meals next: Vegetarian Tacos, Roasted Butternut Squash Couscous Bowls, or Quinoa Salad.
Vegetarian Fajitas
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 Burrito Bowls. They’re quick to make, don’t require many ingredients, are packed with flavor, and have plenty of great ingredients.
This fajita bowl recipe has all the same things — fast, easy, and protein-packed. I’m sure they’re going to join the burrito bowls in regular rotation.
Ingredients In Vegetarian Fajitas
- I swap meat for sweet potato and black beans in these fajitas. The rest of the ingredients are basic: bell peppers, onions, and your favorite toppings.
- I finish with a tasty sauce made of seasonings, fresh lime, Sriracha (for spice!), and mayo.
- Other fajita toppings: sour cream (low-fat or fat-free), pico de gallo, and shredded or crumbled cheese.
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 you’ll avoid 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.
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
Vegetarian Fajitas
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!
Equipment
- Small pot heavy
Ingredients
Cilantro Lime Rice
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 sauce
- Toppings as desired see note 1
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.
Recipe 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
Serving: 1serving | Calories: 523kcal | Carbohydrates: 48.3g | Protein: 4.8g | Fat: 34.9g | Cholesterol: 15.4mg | Sodium: 356.3mg | Fiber: 7.2g | Sugar: 12.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
YAYYY!! I’m sooo happy to hear this!! The sweet potatoes are my faves too! Thanks for your comment! 🙂