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!).
Optional: 1 can black beans and/or corn, drained and rinsed
Sauce
1cupmayo(good quality, full-fat)
1/4 cup + 2 tablespoonsfresh lime juice
1/2teaspoonfresh lime zest
2teaspoonsSriracha sauce
Optional toppings: fresh avocado/guacamole, extra cilantro, extra lime juice, cheese, etc.
Instructions
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.
Veggies
Preheat 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 up
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 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.
Notes
Note 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.