Vegetarian Fajita

The best Vegetarian Fajita Recipe with seasoned sweet potatoes, bell peppers, and onions. Serve over rice or in tortillas. Plus, get quick meal prep tips for the week.

author’s note

The Dinner I’m Adding To Regular Rotation!

As I’ve been planning recipes lately, I keep coming back to the ones I already know and love. The kind that are straightforward, full of flavor, and actually get made again and again. One of the biggest standouts in my kitchen has been my Sweet Potato Burrito Bowls. They check every box. Quick, simple, filling, and packed with good stuff.

So it only made sense to take that same idea and turn it into something new. That’s where these Vegetarian Fajitas came from.

They’ve got all the same things It is satisfying to about those bowls. Roasted sweet potatoes, lots of seasoned veggies, and something creamy to bring it all together. I swapped things around just enough to give it that fajita feel, and honestly… I think I might love these just as much.

The first time I made them, I piled everything into warm tortillas. The next time, I did bowls with rice. Now I just go back and forth depending on what sounds good that night.

And I’ll say this — even without meat, these don’t feel like you’re missing anything. They’re hearty, filling, and loaded with flavor in every bite.

Vegetarian Fajita Recipe

Ingredient	Tip or Swap
Sweet potatoes	Cut into even fry-like strips so they roast crispy instead of soft.
Bell peppers & onion	Slice evenly so everything cooks at the same speed.
Fajita seasoning	Add a pinch of sugar to balance the spice and boost flavor.
Black beans	I use canned for ease but you can absolutely make your own.
Lime	Use both zest and juice for brighter flavor.
Mayo + Sriracha sauce	Adjust the Sriracha to your heat preference. As written, it’s pretty mild.

How To Make This Vegetarian Fajita Recipe

1. Cook rice: Simmer rice, then mix with lime juice, zest, and cilantro until fluffy.
2. Prep veggies: Slice sweet potatoes, peppers, and onion into even pieces.
3. Season: Toss everything with olive oil and your fajita seasoning mix.
4. Roast: Bake sweet potatoes until crispy, and peppers until tender with a slight char.
5. Make sauce: Whisk mayo, lime, Sriracha, and seasoning until smooth.
6. Assemble: Layer rice, veggies, and beans in tortillas or bowls, then drizzle with sauce.

the cook’s recipe tip

a reliable Way To Serve These

• Serve these vegetarian fajita recipe in a tortilla
• Over cilantro lime rice as a fajita bowl
• Lettuce wraps for a lighter option
• Loaded onto nachos for a fun twist

Storage

Meal Prep Tips (This Is Where They Really Shine)

This vegetarian fajita recipe is reliable for meal prep, with just a few small tweaks:

• Cut veggies into chunks instead of strips for easier reheating
• Store sauce separately so everything stays fresh
• Add avocado right before eating
• Keep lime wedges on the side for a quick flavor boost

They’re best within about 3 days, but still totally satisfying reheated.

More Vegetarian Recipes:

Dinner

Vegetarian Enchiladas

Soups And Stews

Vegetarian Chili Recipe

Dinner

Vegetarian Lettuce Wraps

Dinner

Vegetarian Gyros

Ingredients

• 1 cup uncooked rice
• 2 cups water
• 2 limes
• 3 tablespoons finely chopped cilantro
• Salt
• 2 pounds sweet potatoes (2 large potatoes)
• 3 tablespoons olive oil (divided)
• 1 red onion
• 4 bell peppers (I use 1 red, 1 orange, 1 yellow, and 1 green)
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon granulated sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 can black beans (and/or corn, drained and rinsed, skippable)
• 1 cup mayo (good quality, full-fat)
• 3 limes
• 2 teaspoons Sriracha
• Toppings as desired (see note 1)

Method

1. In a small, heavy pot, combine rice, water, and a teaspoon salt. Follow package directions to cook. Zest and juice limes to get 1 teaspoon zest and 3 tablespoons juice. Fluff the rice and mix in lime juice, lime zest, and cilantro. Toss to combine.
2. Heat oven to 425°F. Place oven racks 6–8 inches from the heat source. Line two extra-large sheet pans with parchment paper (helps avoid sticking).
3. Toss seasonings together: chili powder, paprika, sugar, onion powder, garlic powder, cumin, and 1 teaspoon salt. keep nearby—you’ll use this mix 3 times in this recipe.
4. Peel and cut sweet potatoes into fry-shaped pieces (see note 2) about 1/4-inch wide and 1/4-inch thick. (Cut in similar sizes for an even bake). Add to one sheet pan. Drizzle 2 tablespoons olive oil and 2 teaspoons of the seasoning mix over the potatoes. Toss until potatoes are covered and arrange the “fries” in an even layer without overlapping. (Otherwise, they won’t get crispy!) Place in oven 20 minutes, flip around, and cook another 10–15 minutes or until crispy!
5. Cut onion and pepper into slices, then add to the other sheet pan. Drizzle with remaining 1 tablespoon olive oil and 2 teaspoons of seasoning mix. Again, make sure all veggies are well coated and evenly spaced so they get crispy! Bake 15 minutes, toss, and bake another 7–14 minutes or until crisp-tender. If using beans or corn, toss (completely drained and dried) with the peppers as they come out of the oven to warm through.
6. Zest and juice limes to get 1/2 teaspoon zest and 6 tablespoons juice. In a small bowl, whisk together mayo, lime juice, lime zest, Sriracha, and any remaining seasoning (you should have about 3 teaspoons leftover). Whisk to combine.
7. Assemble: In a tortilla or on a plate, layer rice, sweet potatoes, and peppers; add any additional toppings (avocado/guac, cilantro, and/or cheese). Top with additional lime as desired and drizzle sauce over everything. Enjoy immediately.