Carb Smart Plant-Based Fajita Plates
with Chive Crema and Sweet Potato Rounds
This free-form fajita plate swaps traditional tortilla wraps for roasted sweet potato rounds, delivering layers of warming, toasty flavour with the same satisfaction!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
2 unit(s)
Sweet Potato
3 tbsp
Sour Cream
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
½ tsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Garlic, cloves
7 g
Chives
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce.Garlic Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Cut sweet potatoes into 1/4-inch rounds. Add sweet potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 unlined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices.Peel, then mince or grate garlic. Roughly chop chives.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.**Add half the garlic and half the Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Transferplant-based protein shreds to a plate.
Reheat the same pan over medium-high. Add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Season with salt, pepper and remaining Enchilada Spice Blend. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Add plant-based protein shreds, then toss to combine.
Meanwhile, add sour cream, half the chives, 1/2 tsp (1 tsp) vinegar and remaining garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Arrange sweet potato rounds on plates in a single layer. Top with veggies and plant-based protein shreds, then cheese. Dollop chive crema over top. Sprinkle with remaining chives.
