Oven Fajitas Vegetables
Fiesta forever with these quick & yummy oven fajitas for an easy sheet pan dinner! Roasted peppers, onions, sweet potato, zucchini, and mushrooms are ready in 30 minutes, can be made ahead. Vegan, gluten free, paleo, whole30, easy weeknight meal.
Ingredients
For the Sheet Pan Fajitas Veggies
- 2 bell pepper seeded and sliced
- 1 red onion sliced
- 1 large zucchini sliced
- 2 portobello mushroom caps sliced
- 1 sweet potato sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon adobo seasoning
For the Vegan Avocado Lime Crema Sauce
- 1/4 cup cashews
- 1/4 cup hot water
- 1 lime juiced
- 1/2 avocado
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Chop all vegetables and arrange on the sheet pan on an even layer. Add the olive oil and rest of the spices, and toss vegetables to coat.
- Cook for 30-40 minutes, flipping halfway. Vegetables are finished when they begin to crisp on the outside.
- Serve in a flour or corn tortilla, add fresh avocado/cilantro/lime and you’re good to go!
For the Avocado Crema
- Soak the cashews in the hot water for 15 minutes.
- Add the cashews and water to a blender. Add the juiced lime and avocado, and blend for 2 minutes on high until creamy.
Nutrition
Calories: 221kcalCarbohydrates: 28gProtein: 6gFat: 11gSaturated Fat: 2gTrans Fat: 1gSodium: 54mgPotassium: 852mgFiber: 7gSugar: 9gVitamin A: 10218IUVitamin C: 97mgCalcium: 58mgIron: 2mg
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