These roasted sweet potato fajitas are full of smoky spices, tender vegetables, and bright citrus. They’re simple enough for a busy weeknight and everything roasts on one pan for easy cleanup.
Why I Love This Recipe
I love roasted sweet potatoes, and after enjoying them in tacos and enchiladas, it felt natural to turn them into fajitas. This recipe is a terrific way to load up on vegetables while keeping things flexible: pile on toppings, switch tortillas, or serve it as a bowl. It’s fast, satisfying, and easy to customize.
Ingredients & Substitutions
- Oil: Use enough oil so the spices coat the vegetables and the pieces roast evenly; otherwise the seasoning can taste dusty.
- Sweet potatoes: Cut into small, even pieces so they cook through in the allotted time. Butternut squash works as an alternative.
- Bell peppers: A mix of colors gives better flavor and visual appeal. Poblano peppers add more depth if you like that.
- Red onion: Roasting mellows its sharpness and brings sweetness. Yellow onion is a fine substitute.
- Spices: Smoked paprika is essential for the fajita-style smokiness without grilling. Add cayenne or chipotle powder for heat.
How to Make Sweet Potato Fajitas
What to Serve With Fajitas
These fajitas are hearty on their own, but you can round out the meal with a few additions:
- Seasoned black beans or refried beans for fiber and protein.
- Cilantro-lime rice or seasoned quinoa to make it more filling.
- A simple taco salad or guacamole pairs nicely.
- Fresh salsa or chips for a crunchy side.
Tips & Tricks
- Prep ahead: chop the vegetables and mix the spices in advance, then store in the fridge until ready to roast for an easier weeknight dinner.
- For more smoky heat, stir in chopped chipotle peppers in adobo sauce before roasting or add chipotle powder to the spice mix.
Sweet Potato Fajitas
- Author: Liz Thomson
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
These roasted sweet potato fajitas are packed with smoky spices, tender veggies, and bright flavor. They’re easy enough for a busy weeknight and everything cooks on one pan so clean up is fast!
Ingredients
- 1 large sweet potato (about 12 oz), cut into 1/2” pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Juice of 1 lime
- 4 small tortillas (flour or corn)
- Suggested toppings: cilantro sauce or vegan cilantro-lime dressing
Instructions
- Preheat the oven to 425°F.
- Toss the sweet potatoes, bell peppers, and onion with olive oil, chili powder, smoked paprika, cumin, garlic powder, and salt until everything is evenly coated.
- Spread the vegetables in a single layer on a large sheet pan.
- Roast 20–25 minutes, flipping once halfway through, until the sweet potatoes are fork-tender and lightly browned.
- Remove from the oven and squeeze fresh lime juice over the vegetables.
- Warm tortillas, fill them with the roasted veggie mixture, add desired toppings, and serve immediately.