Sweet Potato Fajitas with Creamy Avocado Sauce

"Hi all! (#ad) I'm in the kitchen today with @thefeedfeed and @ifyoucare_usa talking about one of the most used tools in my kitchen, @ifyoucare_usa parchment paper I am super partial to this brand for a few important reasons. This parchment is unbleached, chlorine free, grease free paper. All of their products are crafted to have the least environmental impact and the lightest carbon footprint possible and even the packaging is made from unbleached recycled cardboard which should be recycled again. Oh yea, the parchment works incredibly well! . Today I used this parchment to make these hella tasty plant-based Sweet Potato Fajitas with Creamy Avocado Sauce! Get the recipe here ( ) : #ifyoucare #feedfeed #ad @ifyoucare_usa @feedfeed"
-- @dianemorrisey
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  • Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 2-4

Recipe Card

For the Fajitas:


  • 3 tablepoons olive oil
  • 2 cloves of garlic, grated
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 large sweet potato, cut into fries
  • 2 portobello mushrooms, sliced `
  • 2 bell peppers, seeded and sliced
  • 1 red onion, sliced `
  • 10 flour or corn tortillas, small
  • 1 lime, juiced

For the Creamy Avocado Sauce:


  • 1 avocado
  • 1/3 cup cilantro
  • 2/3 cups water, warmed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon coriander
  • 1 lime, juiced
  • 2 cloves garlic
  • pinch of cayenne
  • 1/2 jalapeno, seeded, and chopped


  • Step 1

    Preheat oven to 425˚F. Line a rimmed sheet pan with If You Care Parchment Paper

  • Step 2

    In a small bowl, combine olive oil, garlic, salt, cumin, smoked paprika, chili powder, oregano and cayenne pepper. Transfer 1/2 the oil mixture to a large bowl and set the rest aside.

  • Step 3

    Place the sweet potatoes in the large bowl and toss to coat in the spiced oil. Transfer to a sheet pan and spread into an even layer. Roast for 10 minutes. Meanwhile, wrap the tortillas in If You Care Aluminum Foil and set aside.

  • Step 4

    Using the same large bowl, combine the peppers, mushrooms and onions with the remaining spicy oil and toss to coat.

  • Step 5

    Carefully remove the pan from the oven, flip the sweet potatoes, and then push them to one half of the baking sheet. Add the peppers, mushrooms and onions to the other half and place the pan in the oven to roast for 20 more minutes. During the last 10 minutes of cooking time, toss the tortillas to warm up.

  • Step 6

    While the veggies roast, make the creamy avocado sauce by blending all ingredients together in a blender until smooth. Set aside.

  • Step 7

    When the veggies are tender, remove from oven, sprinkle with lime juice and cilantro and build your fajitas. Top with Creamy Avocado Sauce and serve.