These Vegan Sweet Potato Fajitas are bursting with bold Mexican-inspired flavors and come together in just 35 minutes for an easy weeknight plant-based dinner. Packed with colorful veggies, tender roasted sweet potatoes, and topped with zesty Cilantro Lime Crema for a healthy and satisfying twist on classic fajitas.
Why you'll love these vegan fajitas
- Quick and easy – Ready in just 35 minutes with just one pan making this fajita recipe perfect for a healthy weeknight meal or fast meal-prep recipe.
- Wholesome & Nourishing – These plant-based fajitas are gluten-free, low-fat, and made with roasted sweet potatoes, onions and bell peppers wrapped in a warm corn tortilla. Easily made Whole Foods Plant Based Friendly by omitting the teaspoon of avocado oil.
- Flavor-packed – Seasoned with bold fajita spices, smoky roasted veggies, drizzled with creamy Cilantro Lime Crema to make every bite irresistible.
- Versatile and Customizable – Swap the tortilla for a lettuce or collard wrap for a low-carb version or make it a bowl-style meal by adding the fajita veggies to brown rice.
- Meal Prep Friendly – Have lunches ready for the week in just 35 minutes by packaging each serving into meal prep containers.
Ingredients for Sweet Potato Fajitas and Substitutions
- Sweet potatoes. Keep the peel on for more fiber and nutrients.
- Bell peppers. Use your favorite colored peppers. If you have a sensitivity to peppers, use another veggie, like zucchini instead.
- Red onion. I prefer to use red for the flavor in this recipe, but use your favorite.
- Avocado oil. Any cooking oil will work though. If following an oil-free plant based diet the oil can easily be omitted without sacrificing flavor.
- Spices like chili powder, smoked paprika, garlic powder, oregano, and cumin. Add come spice with a pinch of cayenne pepper.
- Corn tortillas. I love the flavor of warm corn tortillas with these roasted veggies, but you can choose any tortilla or even a lettuce wrap.
- Cilantro Lime Crema. Made with plain vegan yogurt (or vegan sour cream), garlic powder, lime juice, fresh cilantro, and salt. Full recipe is on the recipe card at the bottom of this post.
- Optional toppings, such as avocado, hot sauce, fresh cilantro, shredded cabbage or a squeeze of lime juice.
How to make Sweet Potato Fajitas
These are easy fajitas to make with basic kitchen equipment. If you don’t have a small food processor for the Cilantro Lime Crema, you can opt to finely chop the cilantro and stir the ingredients in a bowl. Here are the steps to make these baked fajitas:
- Preheat the oven to 400 F (205 C) and prepare a large baking pan lined with a silicone baking mat or baking parchment paper.
- Slice the sweet potatoes, bell peppers, and onions into long thin strips and arrange them on the baking pan.
- Drizzle the avocado oil and spices over the veggies and mix them around on the pan to coat them with the seasonings.
- Bake for 25 minutes.
- While the veggies bake, make the Cilantro Lime Crema by mixing the vegan yogurt, garlic powder, lime juice, cilantro, and salt in a mini food processor. Alternatively, you can finely chop the cilantro and mix the ingredients in a bowl or jar.
- Warm the tortillas on the stovetop, or as desired and prepare any toppings for the fajitas.
- Once the veggies are roasted and tender, remove from the oven and use a spatula to mix them around on the pan to avoid sticking.
- Fill the warm tortillas with the roasted fajita veggies, top with desired toppings, and drizzle with Cilantro Lime Crema.
Free eCookbook!
Want quick and easy vegan recipes? Subscribe now for a FREE eCookbook with my top 10 recipes that are ready in 30-Minutes or less. Plus, get our latest recipes and meal plans delivered straight to your inbox. You can unsubscribe at anytime!
Equipment Needed
- Cutting board
- Chopping knife
- Large baking pan
- Silicone baking mat or baking parchment paper
- Spatula
- Mini food processor (optional)
- Non-stick skillet or cast iron skillet if using to heat tortillas
Storage and Meal Prep Tips
- Refrigeration: Store the roasted veggies in an airtight container in the fridge for up to 5 days. Keep tortillas and toppings separate until serving to avoid sogginess.
- Reheating: Warm the fajita filling in a skillet or microwave with a splash of water or veggie broth. Heat tortillas separately.
- Meal prep: Roast a batch of the sweet potatoes and veggies ahead of time, then portion into air-tight containers for quick grab-and-go lunches. Add fresh toppings right before eating.
Love vegan tacos? Try these recipes:
Did you try this recipe? Please support this blog and leave a comment below and follow me on social media @RootyFruityVegan (links below) for more easy and delicious vegan recipes!
Check out my cookbooks for more easy vegan recipes:
These vegan gluten-free sweet potato fajitas are a delicious way to enjoy a healthy, plant-based meal that’s full of flavor and easy to customize. Perfect for meal prep, family dinners, or a quick weeknight taco night, they’ll quickly become a go-to favorite in your recipe rotation!
Print
Sweet Potato Fajitas with Cilantro Lime Crema
- Total Time: 35 minutes
- Yield: 9 Fajitas 1x
- Diet: Vegan
Description
These vegan gluten-free sweet potato fajitas are a quick 35-minute meal packed with smoky roasted veggies, vibrant spices, and fresh toppings for a healthy, flavor-filled dinner.
Ingredients
Units
Scale
For the Fajitas
- 1 medium (300g) sweet potato
- 1 bell pepper (200g), any color
- 1 small onion (150g)
- 2 teaspoons avocado oil, or any cooking oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper powder (optional)
- 9 corn tortillas
For the Cilantro Lime Crema
- 1/2 cup plain vegan yogurt (I used Forager Unsweetened Plain)
- 1/3 cup chopped cilantro
- 2 tablespoons lime juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Topping Ideas
- Shredded cabbage
- Fresh cilantro
- Lime juice
- Avocado
- Hot sauce
Instructions
- Preheat the oven to 400 F (205 C) and prepare a large baking pan lined with a silicone baking mat or baking parchment paper.
- Slice the sweet potatoes, bell peppers, and onions into long thin strips and arrange them on the baking pan.
- Drizzle the avocado oil and spices over the veggies and mix them around on the pan to coat them with the seasonings.
- Bake for 25 minutes.
- While the veggies bake, make the Cilantro Lime Crema by mixing the vegan yogurt, garlic powder, lime juice, cilantro, and salt in a mini food processor. Alternatively, you can finely chop the cilantro and mix the ingredients in a bowl or jar.
- Warm the tortillas on the stovetop, or as desired and prepare any toppings for the fajitas.
- Once the veggies are roasted and tender, remove from the oven and use a spatula to mix them around on the pan to avoid sticking.
- Fill the warm tortillas with the roasted fajita veggies, top with desired toppings, and drizzle with Cilantro Lime Crema.
Notes
- Storage: Keep roasted fajita veggies, tortillas, and toppings in separate containers for up to 5 days in the fridge.
- Reheating: Add the roasted fajita veggies to a microwave safe bowl with a 1/2 teaspoon of water and heat in 30 second increments until desired temperature is reached.
- Nutrition facts include the Cilantro Lime Crema
- Prep Time: 10
- Cook Time: 25
Nutrition
- Serving Size: 3 Fajitas
- Calories: 280
- Sugar: 14 g
- Sodium: 600 mg
- Fat: 6 g
- Carbohydrates: 51 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg
