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One Pot Vegan Fajitas with Sweet Potato Rice

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
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.