Sweet potato traybake fajitas

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.


For the pico de gallo salsa

To serve


  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. 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.

  3. 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.

  4. To make the salsa, mix all the ingredients in a small bowl and season to taste with a pinch of sea salt.

  5. Serve the spiced veg with tortilla wraps, salsa and your choice of cream, yoghurt and/or guacamole.

Recipe Tips

For a vegan version, serve with coconut yoghurt rather than soured cream and homemade guacamole.