It’s been such a busy weekend with my family visiting me from France so this recipe is a little bit late, but I simply couldn’t deprive you of it.
I LOVE sweet potatoes and this is one of my favorite to-go lunch recipes ever: roasted sweet potato, red onion and red pepper wedges with Mexican spice, crème fraiche, feta cheese and crunchy iceberg lettuce.
It’s perfect, delicious hot or cold, morning or night.
Every time I have it, that’s all I wanted to eat for the next week.
Unfortunately, it wasn’t to be, but this baby will most definitely be featuring on my Instagram feed regularly over the next few weeks.
Although I adore this fajita recipe as a vegetarian one, it’s also delicious with some spicy and crispy fried chorizo on top for a meaty twist.Your choice, really.
1 large sweet potato, washed and cut into wedges
1 red onion, chopped into wedges
1 onion, chopped into wedges
1 red pepper, deseeded and sliced into strips
1 tbsp olive oil
15g fajita or Mexican seasoning
Iceberg lettuce, shredded
50g feta cheese
Crème fraiche or sour cream, to serve
4 tortilla wraps
1. Heat oven to 200° C. In a mixing bowl, toss sweet potato, onion, red onion and red pepper wedges with olive oil and spices. Place on a baking tray and roast for 40 minutes, turning halfway through.
2. Warm the wraps as indicated on the packet (or 8-10 minutes, wrapped in tinfoil in the oven).
3. Make fajitas once the vegetables are cooked by placing them in the wraps with a dollop of cream, some chopped coriander, iceberg lettuce and crumbled feta cheese.