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
1 unit(s)
Sour Cream
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Garlic, cloves
7 g
Chives
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
If you've opted to get protein shreds, cook and plate it the same way the recipe instructs you to cook and plate the beef, tossing occasionally until cooked through, 6-8 min.** Disregard instructions to drain excess fat.