Grilled Sweet Potato Fajitas

dairy freegluten freeveganvegetarian
Grilled Sweet Potato Fajitas

Using hearty sweet potatoes, peppers and onions, and refried beans, these grilled vegan fajitas are packed with veggies, protein, and topped with healthy fats from avocado – and a little kick from salsa! 

Grilled Sweet Potato Fajitas

These grilled sweet potato fajitas will fill you up and are packed with flavor and texture. I love using slabs of sweet potato as the main “meat” with these fajitas, served traditionally with peppers and onions and tortillas.

Grilled Sweet Potato Fajitas

Building up the fajitas, I’ve added refried beans, avocado, and salsa, for even more protein and flavor in every bite wrapped in tortilla. I love using Siete tortillas here, but use any tortilla brand you’d like.

These grilled sweet potato fajitas are fun to serve family style, letting everyone build their own! You could also customize these as you’d like with your favorite toppings!

Grilled Sweet Potato Fajitas

I’ve really gotten into grilling over quarantine, and I think the grill flavor of the sweet potatoes, peppers, and onions takes these fajitas a long way, but if you don’t have access to a grill, you can make these in a sheet pan by roasting the sweet potatoes, bell peppers, and onions at 425 degrees for 25 minutes.

Enjoy these and if you make them, share with the hashtag #inspiralized!



Serves 8 tortilla servings (recipe fills 8 tortillas)

Grilled Sweet Potato Fajitas

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon taco seasoning
  • 2 red bell peppers, sliced in 1/4" slices
  • 1 small red onion, cut in 1" slices
  • 3 medium sweet potatoes (any type will work) sliced in 1/4" thick slices
  • chili powder, to season
  • to assemble and serve: refried beans, avocado, salsa, tortillas


  1. Preheat the grill to 400 degrees.
  2. In a medium mixing bowl, whisk together a tablespoon of the olive oil and taco seasoning. Add the peppers and onions and toss to coat. Transfer them to a greased grill basket.
  3. In the same mixing bowl used to toss the peppers, add the sweet potatoes and drizzle with another tablespoon of olive oil. Season with chili powder and toss together to coat. Transfer the sweet potato slices on a large greased grill pan, careful not to overlap (for best results.)
  4. Grill for 10 minutes, then flip the sweet potatoes and grill another 5-10 minutes or until fork tender. When you flip the sweet potatoes, toss the peppers and onions.
  5. Meanwhile, gather and assemble your fixings. We love to use refried beans, avocado, and salsa.
  6. Once vegetables are done grilling, serve family style with tortillas and fixings.

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I'm a total emotional eater. 🤡🙋🏻when I'm feeling sad, mentally tired, or just 'off,' I eat. to me, food is therapeutic and cooking is cathartic. and while yes, I often reach for something chocolatey or a literal bag of bread 🍞, I usually want a long therapy session in the kitchen and since I don't bake, it usually ends up some sort of pasta, an epic sandwich, or like today, with this flavorful salad. 🥕⁣

I woke up in a little bit of a funk and I decided to make a fancy salad for lunch and this Roasted Carrot & Beet Farro Salad with goat cheese, pecans, cranberries, and frisee lettuce was born. 30 minutes later, I feel much better, and now I'm waiting to digest so I can hop on the @onepeloton, squeeze in a quick workout and end my day early to spend it prepping for Luca's birthday festivities tomorrow. 🎉 🎈 ⁣

speaking of - anyone have any tips for building a balloon garland??? 😅