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Vegetarian Fajitas

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


Cilantro Lime Rice

  • 1 cup basmati rice
  • 2 cups water
  • 3 tablespoons lime juice + 1 teaspoon lime zest
  • 3 tablespoons finely chopped cilantro
  • Salt and pepper


  • 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 rinsed


  • 1 cup mayo (good quality, full-fat)
  • 1/4 cup + 2 tablespoons fresh lime juice
  • 1/2 teaspoon fresh lime zest
  • 2 teaspoons Sriracha
  • Optional toppings: fresh avocado/guacamole, extra cilantro, extra lime juice, cheese, etc.


Cilantro Lime Rice

  • In 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.


  • Preheat 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 up

  • In 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.


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


Calories: 394kcal