One Pot Vegan Fajitas with Spiralized Sweet Potato Rice

Yesterday was the first post of 2016 and today is the first Monday of 2016!...

One Pot Vegan Fajitas with Spiralized Sweet Potato Rice

Yesterday was the first post of 2016 and today is the first Monday of 2016!

Normally, Mondays kinda, well, suck.

But the first Monday of the year is like your mother pushing you off to pre-school – new beginnings are possible!

One Pot Vegan Fajitas with Spiralized Sweet Potato Rice

If you haven’t made your resolutions yet, today’s the day – after all, there’s no better day than a Monday to start. And if you don’t make resolutions, just keep on keepin’ on!

For me, I’ve never felt so energized. Maybe that’s because I woke up at 6am with Lu to workout and get this post done before 10am. And two coffees later, here it is: vegan sweet potato rice fajitas!

Not only is the rice spiralized, so are the bell peppers and onions. Your Inspiralizer is going to get a LOT of love with this dish.

One Pot Vegan Fajitas with Spiralized Sweet Potato Rice

The jalapeno and garlic are first cooked with tomato paste, making for a tomato base that creates a slight creaminess once the sweet potato rice cooks with vegetable broth. It’s also a one-pot dish, so cleanup is minimal – AND, it saves extremely well in the refrigerator.

If you’re saying, “Where’s the protein?!” well, there is protein in a sweet potato and avocado, BUT if you’re using this as a main dish and need the fuel, top it with whatever you’d like – black beans, chicken – even steak would work well here! However you prefer your fajitas, go for it.

One Pot Vegan Fajitas with Spiralized Sweet Potato Rice

And for all of you starting the New Year off as a vegan (I know Meaghan, our Brand & Community Manager is,) then add this to your arsenal. And for more vegan recipes, click here.

If you need me today, I’ll be on Snapchat, testing about 12 recipes for cookbook #2 – if you haven’t seen my testing on Instagram, well, my manuscript is due today so I’m kickin’ it into high gear to finish in time. Send help – and wine….

If you don’t know how to make spiralized rice, check out this video and then try it yourself. Make sure you subscribe to our YouTube channel to receive updates when new videos are uploaded (every Tuesday!)

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.


One Pot Vegan Fajitas with Sweet Potato Rice

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4


  • For the fajitas:
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove minced
  • 2 teaspoons seeded and minced jalapeno
  • 1 tablespoon tomato paste
  • 1 small yellow onion peeled, Blade A, noodles trimmed
  • 1 green bell pepper Blade A, noodles trimmed
  • 1 red bell pepper Blade A, noodles trimmed
  • 1 orange bell pepper Blade A, noodles trimmed
  • 2 medium sweet potatoes peeled, Blade D
  • 1/2 cup vegetable broth
  • 1 avocado peeled, pitted and insides sliced thinly
  • 1 tablespoon chopped cilantro
  • For the fajita seasoning:
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • salt to taste
  • 1/4 teaspoon oregano


  • Place the sweet potato noodles into a food processor and pulse until rice-like.
  • Place a large, wide skillet over medium heat and add in the olive oil. Once oil heats, add in the jalapeno and garlic and let cook for 30 seconds or until fragrant. Stir in the tomato paste and stir frequently until vegetables are coated in the paste, about 30 seconds. Add in the onions, bell peppers and let cook for 5 minutes or until vegetables begin to soften.
  • Add in the sweet potato rice and add in the fajita seasoning ingredients and season with salt and pepper. Stir to combine thoroughly and then add the vegetable broth. Cover and let cook for 5 minutes and then uncover and let cook for another 5 minutes or until sweet potato rice softens and moisture is mostly evaporated.
  • Top with avocado slices and garnish with cilantro. Serve.


one pot vegetarian fajitas with sweet potato rice


with love, Ali

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Recipe Rating


  • This looks awesome. I'm always looking for recipes that save well in the fridge and can travel to the office, and this one seems to fit the bill. I'll probably add in some black beans for some added protein.
    • Sounds perfect! We've had a ton of requests for more recipes that can be enjoyed for several meals. You'll love this one.
  • This looks delicious, but I don't understand how it can be a fajita without a tortilla. Perhaps a better description would be Tex-Mex sweet potato rice? Anyway, great seasoning blend and I look forward to trying it.
    • Thanks for the feedback, Audrey! Always feel free to add tortilla for that full fajita experience.
  • Literally just watched you make this on snapchat snapchat (on silent at work...having to guess what you were making) and then all the sudden it was in my inbox! Look at you go woman! Also this sounds like an awesome base for chipotle-esqu burrito bowls. Happy 2016!
  • Love this! Great colourful one pot meal. My spiralizer is stored on top of my cupboard (oh, the woes of small kitchen living...), so anytime I take it down, I like to get extra use out of it. This recipe gets me exactly on the right track - thanks for sharing, and best of luck with that manuscript!!
  • Enjoyed this tonight. Added black beans to the mix.
  • We had this tonight, I sure made a mess in the kitchen but it was really good.
  • This was delicious! Added some blackbeans and a little bit of grated cheddar cheese. Will definitely be making this again.
    • Yum! You may like this recipe too:
  • Made this for dinner and everyone loved it. I cut down on the spices a bit because I have a bunch of wimps here (lol) and for those interested it was just delicious, even without the jalapeño and chili powder. So, so good.
  • Made this for dinner - I have a no grain diet so I was so pleased no tortilla. It was spicy but we loved it! My hubby never knew there was no meat in it. I had leftover mushrooms that I threw in too. Yum!
  • I've made this twice and it is great! I've added black beans and shredded turkey breast and it makes it really filling. Enough spice to give it a kick, but not enough that my kids complain about how "hot" it is. Definitely a repeat.
    • This is awesome to hear, Jayni! We're so glad the family enjoyed it!