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Easy Vegetarian Fajita Bowl Recipe with Sweet Potato

If you’re on the lookout for a vibrant, nutritious, and utterly delicious meal, look no further than this easy vegetarian fajita bowl featuring roasted sweet potatoes. Bursting with flavour and packed with a variety of wholesome ingredients, this recipe is perfect for a quick weeknight dinner or a colourful meal prep option.

Why You’ll Love This Recipe

1. Easy to Prepare: With minimal hands-on time, this recipe allows you to whip up a hearty meal with ease.
2. Customisable: Feel free to adjust the ingredients to suit your taste or what you have on hand.
3. Nutritious: Sweet potatoes provide a good source of vitamins A and C, while beans and veggies contribute protein and fibre.

Ingredients

For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, peeled and diced into bite-sized cubes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper, to taste

For the Fajita Bowl:

• 1 can black beans, drained and rinsed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 teaspoon vegetable oil
• 1 teaspoon chilli powder
• Juice of 1 lime
• Fresh coriander (cilantro), chopped, for garnish
• Avocado, diced (optional)
• Yoghurt or sour cream (optional)
• Cooked rice or quinoa (to serve)

Instructions

1. Roast the Sweet Potatoes:
   Preheat the oven to 200°C (180°C fan)/400°F. In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated. Spread them out in a single layer on a baking tray lined with parchment paper. Roast in the oven for about 25-30 minutes, or until they are tender and lightly browned, flipping halfway through.

2. Sauté the Vegetables:
   While the sweet potatoes are roasting, heat a tablespoon of vegetable oil in a large frying pan over medium heat. Add the sliced red and yellow bell peppers, along with the red onion. Sauté for about 5-7 minutes until the vegetables are tender and slightly caramelised. Stir in the chilli powder and cook for an additional minute. Add the black beans and lime juice, cooking until everything is heated through.

3. Assemble the Fajita Bowl:
   Once the sweet potatoes are roasted, it’s time to assemble your bowls. Start with a base of cooked rice or quinoa. Top with the roasted sweet potatoes, sautéed vegetables, and black beans.

4. Garnish and Serve:
   Finish off your fajita bowl with chopped fresh coriander and diced avocado, if desired. A dollop of yoghurt or sour cream can add a lovely creaminess and balance the spices. Serve immediately and enjoy!

Tips for the Perfect Fajita Bowl

• Add More Veggies: Feel free to incorporate more seasonal vegetables like zucchini, mushrooms, or corn for added texture and flavour.
• Spice It Up: If you enjoy heat, consider adding a chopped jalapeño or a sprinkle of cayenne pepper to the sautéed vegetables.
• Meal Prep: This recipe is great for meal prep. Store the components separately in airtight containers in the fridge for up to four days.

Conclusion

This easy vegetarian fajita bowl with sweet potatoes is sure to become a staple in your recipe repertoire. Brimming with colour, flavour, and nutrients, it’s a dish that satisfies both the palate and the body. Whether you’re a full-time vegetarian or just looking to add more plant-based meals into your diet, this fajita bowl is a delightful way to enjoy a comforting and satisfying meal. Enjoy!

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