A tasty version of fajitas that’s good for vegans, vegetarians and omnivores alike. They’re gluten free too. The sweet potatoes add some nice texture to to the mix and the homemade seasoning rocks. Plus, the seasoning is much lower in salt than the packets from the store.
The really fun part of the dish is eating with the romaine lettuce. Use the lettuce as “tortillas” and dish the fajita mixture onto the leaf. It gives a satisfying crunch and provides a nice contrast to the fajita stuff. And don’t be fooled by the veggie-ness of this dish. It’s actually pretty darn filling.
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 red onion
- 2 jalapenos (add more for more spice)
- 1 medium sweet potato
- 1 tomato
- 1 head romaine lettuce
- fresh cilantro
- olive oil
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- With a potato peeler, peel the skin off the sweet potato and discard the skin.
- Peel the sweet potato into strips.
- Cut each of the bell peppers into slices and then into pieces about 1/2 an inch long.
- Dice as much onion as you care to eat.
- Dice the jalapenos.
- Dice the tomato
- Wash and dry the romaine lettuce. Chop it into pieces about 4-5 inches long.
- Wash and separate the cilantro
- In a medium pan, add plenty of olive oil, bell pepper pieces, sweet potato slices, onion, jalapenos and seasoning.
- Cook on medium-low heat until each piece is soft.
- Place in a serving bowl
- Mix in the cilantro and tomato
Use the romaine lettuce as “tortillas” and dish the fajita mixture onto the lettuce. Top with shredded cheese, salsa or whatever. Maybe even serve with some brown rice and black beans on the side.