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Vegan jalapeño and sweet potato fajita recipe

Adapted from a recipe by From My Bowl, these simple vegan fajitas are full to bursting with incredible flavours - literally!

With plenty of freshness from the veggies and a lovely kick from the jalapeños, it’s got everything you need from a Tex-Mex dish, and more.

The best part? The oven does most of the work! Just chop your veggies, throw them in, and you’re good to go.


Prep time: 10 minutes

Cook time: 35 minutes

Serves: 3 people


1 tbsp chilli powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp salt

1 sweet potato, chopped into bite-sized pieces

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 orange bell pepper, sliced

3 jalapeños, deseeded & sliced

1 onion, cut into wedges

1 block of super-firm tofu, cubed

2 - 3 tbsp oil


  1. Preheat the oven to 220℃ and line a baking tray with baking paper.

  2. In a bowl, combine the chilli powder, cumin, garlic powder and salt.

  3. Spread the sweet potato, bell peppers, jalapeños, onion and tofu on your baking tray.

  4. Sprinkle the seasoning mix on top, drizzle with oil and toss everything well until covered.

  5. Bake for 35 to 40 minutes, turning halfway through, until everything is cooked and the peppers are beginning to brown.

  6. Serve immediately in warm tortillas with a drizzle of lime juice, some guacamole, vegan sour cream and vegan cheese.

Storage tips:

Once cool, store in the fridge for up to 5 days or freeze for longer period.


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