Sweet potato traybake fajitas
Fajitas are fun to serve for a midweek meal, and you can make the salsa while the veggies are in the oven! Perfect for having friends or family over and simple enough to have as a meal for two.
Each serving provides 660 kcal, 13g protein, 106g carbohydrates (of which 28g sugars), 17g fat (of which 5.5g saturates), 17g fibre and 3.4g salt.
- 2 tsp chilli powder
- ½ tsp ground cumin
- ½ tsp sweet smoked paprika
- ½ tsp dried oregano
- ½ tsp sea salt
- 1 tbsp vegetable oil
- 1 lime, juice only
- 2 sweet potatoes (about 350g/12oz), scrubbed and cut into bite-sized pieces
- 1 red pepper, seeds removed and cut into bite-sized pieces
- 1 yellow pepper, seeds removed and cut into bite-sized pieces
- 1 onion, cut into bite-sized pieces
For the pico de gallo salsa
- ½ onion, finely chopped
- 1 jalapeño pepper, seeds removed and finely chopped
- 2 large red tomatoes, finely chopped
- 1 tbsp finely chopped fresh coriander leaves
- sea salt
Preheat the oven to 220C/200C Fan/Gas 7.
In a large bowl, mix together the spices, oregano, sea salt, oil and lime juice to create a paste. Add the vegetables and stir until everything is well coated in the spice mixture.
Spread the spiced veggies across a large baking tray and roast for 25–30 minutes, stirring them round after about 15 minutes. The onion and peppers should become soft and charred, and the sweet potatoes should become crisp on the outside and soft in the middle.
To make the salsa, mix all the ingredients in a small bowl and season to taste with a pinch of sea salt.
Serve the spiced veg with tortilla wraps, salsa and your choice of cream, yoghurt and/or guacamole.
For a vegan version, serve with coconut yoghurt rather than soured cream and homemade guacamole.