Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

These vegetarian sheet-pan sweet potato fajitas are mild and tender with a little bit of char from the broiler. The colorful toppings add freshness and texture.

EatingWell.com, March 2022


Credit: Greg Dupree

Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Place a large rimmed baking sheet on middle oven rack; preheat to 475°F. Combine oil, chili powder, garlic powder and cumin in a large bowl and whisk to mix. Add sweet potatoes and toss to fully coat. Carefully spread the sweet potatoes in an even layer on the hot baking sheet, reserving any remaining oil and spices in the bowl. Bake until the sweet potatoes begin to brown on the bottom and are just fork-tender but not soft, about 8 minutes.

  • Meanwhile, add onion, poblano and bell pepper to the bowl with the reserved oil and spices; toss to coat. Move the sweet potatoes to one half of the baking sheet and add the onion mixture in an even layer to the other half. Bake until the sweet potatoes are tender and the peppers and onions are just tender, about 10 minutes. Switch oven to broil on high; broil until the peppers and sweet potatoes begin to char, 3 to 5 minutes. Season with salt. Divide the vegetable mixture among tortillas; top evenly with avocado, radishes, cilantro and queso fresco. Serve with lime wedges.

Nutrition Facts

2 fajitas
371 calories; protein 8g; carbohydrates 48g; dietary fiber 10g; sugars 10g; fat 19g; saturated fat 4g; mono fat 11g; poly fat 2g; cholesterol 8mg; vitamin a iu 15914IU; vitamin b3 niacin 3mg; vitamin c 50mg; vitamin d iu 13IU; vitamin e iu 5IU; folate 77mg; vitamin k 21mg; sodium 471mg; calcium 119mg; iron 1mg; magnesium 53mg; phosphorus 143mg; potassium 772mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 2mg.