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. Plus tips to use this recipe as a weekly meal prep. After you’ve gotten hooked on these 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 & delicious! As I’ve brainstormed recipes for the new year, I keep going back to some of my favorite recipes I’ve shared here. One of the recipes that we make over and over again are these sweet potato burrito bowls — 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: bell peppers, onions, and a plethora of your favorite toppings: avocado (or guac), fresh lime, fresh cilantro, and rice. I finish these vegetarian 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 the prep/process. First up: veggie prep! Above is a quick visual guide to cutting bell peppers: Cut off the stem and bottom of the pepper: now you can place the pepper upright on your cutting board and not worry about it moving (and subsequently avoid cutting yourself) Cut off each side (4 cuts): to perfectly remove the inner white core and seeds. Cut close to the edges to get rid of as much of that core 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 (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). You’ll also want to cut the sweet potato into long strips like you’re making sweet potato fries. Once all the veggies are prepped, we’re going to toss them in a quick homemade fajita seasoning mix. Don’t be scared away from making your own mix; I promise it is so easy and 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, that 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 get baked. You can prepare everything else while the veggies are getting nice and 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 that 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 dishes/time, I just 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: whatever you want to add to your vegetarian bowls; get them ready to add to your bowl/tortilla! If you’re looking to make the peppers/onions in a skillet instead of the stove, below are my recommendations. I prefer oven roasting, but you can use a skillet in a pinch. I wouldn’t recommend cooking the STRIPS of 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” these Vegetarian Fajitas: These fajita bowls are delicious in a meal prep, but honestly best within 3 days. Obviously the fresh avocado/guacamole doesn’t last day to day, but I like to just add 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 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 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 those if meal prepping. To store in meal prep containers: place rice down first, add roasted veggie topping on top, add black beans on top. Store dressing in a separate container. Store avocado/guacamole in a separate container. Add fresh lime or cilantro on the side. Serve these vegetarian fajitas with one of these easy sides: Cucumber Salad Italian Salad Roasted Brussel 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 as 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 as vegetarian fajitas in a tortilla OR over rice (meal prep ideas!) Course Dinner Cuisine Vegetarian Keyword vegetarian fajitas Prep Time 30 minutes Cook Time 40 minutes Total Time 1 hour 10 minutes Servings 4 -6 servings (4 meal prep) Calories 394kcal Author Chelsea IngredientsCilantro Lime Rice1 cup basmati rice2 cups water3 tablespoons lime juice + 1 teaspoon lime zest3 tablespoons finely chopped cilantroSalt and pepperVeggies2 pounds sweet potatoes (~2 large)3 tablespoons olive oil, separated4 bell peppers (I use 1 red, 1 orange, 1 yellow, and 1 green)1 red onion2 teaspoons chili powder1 teaspoon EACH: paprika, salt, white sugar1/2 teaspoon EACH: onion powder, garlic powder, ground cuminOptional: 1 can black beans and/or corn, drained and rinsedSauce1 cup mayo (good quality, full-fat)1/4 cup + 2 tablespoons fresh lime juice1/2 teaspoon fresh lime zest2 teaspoons SrirachaOptional 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 next to each other in the oven -- 6 inches from the heat source. Line two extra large sheet pans with parchment paper (helps avoid sticking!).Toss together seasonings: stir together chili powder, paprika, sugar, onion powder, garlic powder, cumin, and 1 teaspoon salt. Set aside -- you'll use this mix 3 times!Peel and cut the sweet potatoes into fry-shaped pieces* about 1/4th inch wide and 1/4th inch thick. (Cut as similar sizes as possible 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 then evenly spaced on the tray so get crispy peppers not 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 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 leftover teaspoons). Whisk to combine. Assemble: add rice, top with sweet potatoes and peppers, add any additional toppings (avocado/guac, cilantro, and or cheese). Add any additional lime as desired and drizzle over sauce. Enjoy immediately. Meal Prep: add rice, top with sweet potatoes and peppers (and black beans/corn if desired). In a separate container, store the dressing. Add fresh ingredients such as avocado/guac, cilantro, and lime the morning of. To keep guac/avocado fresh squeeze generously with lime juice before packing it in the meal prep container. If possible add guac/avocado right before eating. Recipe Notes*If meal prepping, I recommend cutting the potatoes and peppers into chunks instead of strips. Nutrition FactsCalories: 394kcal 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.