Sweet potato traybake fajitas

This is made possible by BBC Foods!

Ingredients

• 2 tsp chili powder
• ½ tsp ground cumin
• ½ tsp sweet smoked paprika
• ½ tsp dried oregano
• ½ tsp sea salt
• 1 tbsp vegetable oil
• 1 lime, juice only
• 2 sweet potatoes (about 350g/12oz), scrubbed and cut into bite-sized pieces
• 1 red pepper, seeds removed and cut into bite-sized pieces
• 1 yellow pepper, seeds removed and cut into bite-sized pieces
• 1 onion, cut into bite-sized pieces

For the pico de gallo salsa

• ½ onion, finely chopped
• 1 jalapeño pepper, seeds removed and finely chopped
• 2 large red tomatoes, finely chopped
• 1 tbsp finely chopped fresh coriander leaves
• sea salt

To serve

• 4 small soft tortilla wraps
• 2 tbsp soured cream or coconut yogurt
• 2 tbsp guacamole (optional)

Method

Before starting this make sure to preheat the oven to 220C/200C Fan/Gas 7.

1. In a bowl, mix together the spices, oregano, sea salt, oil, and lime juice to create a paste.

   1. Add the vegetables and stir.

2. Spread the spiced veggies across a large baking tray and roast for 25 minutes. The onion and peppers should become soft and charred, and the sweet potatoes should become crisp on the outside and soft in the middle.

3. To make the salsa, mix all the ingredients in a small bowl and season to taste with a pinch of sea salt.

4. Serve the spiced veg with tortilla wraps, salsa, and your choice of cream, or yogurt.

Banner and Image Credit: BBC