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!
Why I Love This Recipe
I love roasted sweet potatoes, and since I’ve enjoyed them in tacos and enchiladas, I knew they’d pair well with fajitas! I love this dish because it’s an easy way to fill up on vegetables. Plus, this recipe is incredibly flexible. You can pile on toppings, swap the tortillas, or turn it into a bowl if that’s your thing.
Ingredients & Substitutions
- Oil: Don’t skimp on the oil or it can make the spices taste dusty with the vegetables. The oil also helps the vegetables roast evenly.
- Sweet potatoes: Make sure to cut them into small, even pieces so they cook quickly and evenly. This recipe also works with butternut squash.
- Bell peppers: I like using a mix of colors for flavor and visual appeal, but any combination works. You could also toss in poblano peppers if you want a little extra depth.
- Red onion: This adds a bit of sweetness once roasted. Yellow onion works just fine if that’s what you have.
- Spices: The smoked paprika is key here. It gives that classic fajita flavor without needing a grill. If you like heat, add a pinch of cayenne or use chipotle powder instead.
How to Make Sweet Potato Fajitas
What to Serve With Fajitas
These fajitas are pretty satisfying on their own, but if you want to round out the meal, here are a few ideas:
Tips & Tricks
- You can chop all the vegetables and mix the spices ahead of time, then store everything in the fridge until you’re ready to roast. This makes dinner feel almost suspiciously easy.
- If you want to take things up a notch, try adding chipotle peppers in adobo sauce. They bring a smoky, slightly spicy flavor that works beautifully with the sweetness of the potatoes.
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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!
- 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 sauce
- Preheat oven to 425°F.
- Toss the sweet potatoes, peppers, and onion with olive oil, spices, and salt.
- Spread onto a large sheet pan.
- Roast for 20–25 minutes, flipping halfway, until the sweet potatoes are tender and slightly caramelized.
- Squeeze fresh lime juice over everything right out of the oven.
- Warm your tortillas and fill with the roasted veggie mixture. Add toppings and serve immediately.