In the Kitchen: Sweet Potato Fajitas

Good morning chums! How are we all today? I feel like I’m finally getting into the swing of things for 2018, perhaps it’s because it’s the weekend! Is it just me or are the first few days of the new year hard-work? Why can’t we go back to lazy late December days?! So for our first 2018 in the kitchen post I’m sharing a little recipe post with you all. If you’re looking for a  quick supper that is super easy, delicious and packed full of veggies then today’s vegetarian fajitas recipe is just what you need. These fajitas use sweet potato as the main ingredients rather than meat and it’s a game-changer. Like seriously, I don’t even notice that there’s no meat involved.



We have this meal once every couple of weeks as it satisfies our fajitas cravings without us having to remember to get meat out of the freezer or stand and stir while everything cooks. Yes, I’m totally a lazy cook, especially on weekday evenings. And this recipe couldn’t be easier, basically everything does it’s own thing in the oven while you get on with something else. Plus it’s got that fabulous make-your-own part to it. I love meals where you put lots of bits on the table and then everyone dives in and creates their own plate.

Ingredients: Serves two

one large sweet potato / four flour tortillas / one pepper / one onion / a big handful of cherry tomatoes / two giant mushrooms / two tablespoons olive oil / half teaspoon paprika / half teaspoon cumin / half teaspoon cayenne pepper / one garlic clove – crushed


in a small bowl mix together the olive oil, garlic and spices together / slice the sweet potato into batons or wedges and place in a large bowl / stir the spice mix through the potato pieces / spread these out onto a baking sheet and place in a preheated oven at 200C for thirty minutes / next slice up the remaining vegetables / once the thirty minutes are up place the remaining veg into the oven and cook for a further 20 minutes / heat the tortillas as per the packet instructions / serve with grated cheese, guacamole, salsa and soured cream and create your fajitas just how you like them!

See super simple and oh so delicious. Honestly, the real star of these is the the sweet potato, which just works really really well in the fajitas. Plus you can add as many other vegetables as you want. We tend to cook a load of vegetables up and then each pick and choose which ones we roll up into fajitas. Then we have leftover filling which works really well for lunch the next day with a load of salad or a bowl of couscous. 

It’s also worth mentioning that if you pick your ingredients correctly (i.e the wraps), and think about what toppings you add to the fajitas then this meal can also be vegan. So if you’re taking part in vegan January then this recipe is one to add to your meal list.

What are your favourite quick and easy meals right now? And do you have a favourite fajitas recipe, either meat-free or not? Please share if you do…

Laura xx