One Pot Vegan Fajitas with Sweet Potato Rice
Try this One Pot Vegan Fajitas with Sweet Potato Rice recipe, or contribute your own.
Try this One Pot Vegan Fajitas with Sweet Potato Rice recipe, or contribute your own.
- salt to taste
- 1 garlic clove minced
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 tablespoon extra virgin olive oil
- 1 avocado, peeled pitted and insides sliced thinly
- 1/2 easpoon paprika
- for the fajitas:
- for the fajita seasoning:
- 1 tablespoon chopped cilantro
- 1/4 easpoon cayenne pepper
- 1/4 easpoon garlic powder
- 1/2 easpoon smoked paprika
- 1/2 easpoon onion powder
- 1/4 easpoon cumin
- 1/4 easpoon oregano
- 1 small yellow onion peeled, blade a, noodles trimmed
- 2 medium sweet potatoes peeled, blade d
- 1 green bell pepper blade a, noodles trimmed
- 2 teaspoons seeded and minced jalapeno
- 1 red bell pepper blade a, noodles trimmed
- 1 orange bell pepper blade a, noodles trimmed
- 1/2 up vegetable broth
- Carbohydrate 22.0276418743437 g
- Cholesterol 0 mg
- Fat 1.97776062498346 g
- Fiber 4.09299373075931 g
- Protein 2.49410124984937 g
- Saturated Fat 0.295773749996532 g
- Serving Size 1 1 Serving (198g)
- Sodium 919.000374996584 mg
- Sugar 17.9346481435843 g
- Trans Fat 0.23097118749495 g
- Calories 110 calories
Step-by-step
- 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.
Converting root vegetables into a rice-like texture requires aggressive moisture management to prevent steaming into mush. Sweet potatoes contain high starch levels that release water quickly when heated. Pulse the noodles in a food processor until grains match the size of standard white rice grains. Cook the base in a wide, heavy-bottomed skillet rather than a deep pot. Surface area accelerates evaporation.
Mastering Single-Skillet Sequencing
Heat extra virgin olive oil over medium flame until it shimmers. Add minced garlic and seeded jalapeno for exactly thirty seconds. Aromatics burn rapidly in hot oil, turning bitter if neglected. Introduce tomato paste immediately afterward. Toasting the paste for thirty seconds caramelizes the natural sugars and removes raw acidity before the bell peppers enter the pan. Onions and bell peppers require five minutes to soften without losing their structural integrity. Introduce the sweet potato rice alongside chili powder, smoked paprika, onion powder, garlic powder, cumin, oregano, and cayenne pepper. Pour in the vegetable broth, cover with a tight-fitting lid, and steam for five minutes. Uncover the skillet for a final five minutes to evaporate remaining liquid. Proper reduction leaves the grains tender yet distinct.
- If the sweet potato rice remains too crunchy after ten total minutes of cooking, splash two tablespoons of water into the skillet and cover for an additional two minutes.
- Substitute poblano peppers for bell peppers at a one-to-one ratio if a smoky, earthy heat profile is preferred.
- Slice the avocado immediately before service to prevent rapid enzymatic browning on the exposed flesh.
