Sweet Potato Fajitas

April 20, 2023
Created by Marisa Gutierrez MS, RDN, CD
Serves 6
  • 1/3 medium cabbage head
  • 1/2 medium yellow onion
  • 2 tbsp vegetable oil
  • 2 medium sweet potatoes
  • 1 broccoli crown
  • 1 medium bell pepper
  • 2 medium carrots
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp ground chili powder
  • 12 (6'') corn tortillas

Preheat oven to 425°. Rinse all vegetables. Chop cabbage and dice yellow onion. Place the cabbage and onion on a cooking sheet. Drizzle 1/2 tablespoon of oil on cabbage and onions. Set aside.  

Peel and dice sweet potatoes into bite-sized chunks and place them on a cooking sheet. Chop broccoli into bite-sized chunks, slice carrots, and cut bell pepper into bite-sized strips. Put onto the cooking sheet with the sweet potatoes. Drizzle 1 ½ tablespoons of oil onto the rest of the vegetables. Add all spices and mix.  

Roast both cooking sheets in oven at 425°. Cook the cabbage and onions for about 15 minutes. Cook the rest of the vegetables for about 25 minutes, or until sweet potatoes are tender. Mix all vegetables together after they are done cooking.  

On a small sauté pan over medium heat, lightly toast tortillas. Place vegetable mix on tortillas. Add salsa, cheese, and Harmons guacamole, if desired.  

Nutrition per serving (without optional toppings): 230 calories; 6g total fat (0.5g saturated); 440 mg sodium; 42g carbohydrates; 3g dietary fiber; 6g sugar (0g added sugar); 5g protein 

Submitted by Dietetic Intern Brianna Johns