Carb Smart Plant-Based Fajita Plates
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Carb Smart Plant-Based Fajita Plates

Carb Smart Plant-Based Fajita Plates

with Chive Crema and Sweet Potato Rounds

This free-form fajita plate swaps traditional tortilla wraps for roasted sweet potato rounds, delivering layers of warming, toasty flavour with the same satisfaction!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Quick
Carb Smart
Veggie
Allergens:
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

2 unit(s)

Sweet Potato

1 unit(s)

Sour Cream

(Contains Milk)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit(s)

Garlic, cloves

7 g

Chives

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Oil*

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Nutrition Values

Calories730 kcal
Fat46 g
Saturated Fat12 g
Carbohydrate55 g
Sugar15 g
Dietary Fiber9 g
Protein28 g
Cholesterol35 mg
Sodium1520 mg
Trans Fat0.4 g
Potassium1000 mg
Calcium350 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl

Instructions

Roast sweet potato rounds
1
  • Cut sweet potatoes into 1/4-inch rounds.
  • Add sweet potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 unlined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Prep
2
  • Meanwhile, core, then cut pepper into 1/4-inch slices.
  • Peel, then cut onion into 1/4-inch slices.
  • Peel, then mince or grate garlic.
  • Roughly chop chives.
Cook plant-based protein shreds
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.**
  • Add half the garlic and half the Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min.
  • Season with salt and pepper.
  • Transferplant-based protein shreds to a plate.
Cook veggies
4
  • Reheat the same pan over medium-high.
  • Add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook, stirring occasionally, until veggies soften slightly, 3-4 min.
  • Season with salt, pepper and remaining Enchilada Spice Blend. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.
  • Add plant-based protein shreds, then toss to combine.
Make chive crema
5
  • Meanwhile, add sour cream, half the chives, 1/2 tsp (1 tsp) vinegar and remaining garlic to a small bowl. (NOTE: Reference garlic guide.)
  • Season with salt and pepper, then stir to combine.
Finish and serve
6
  • Arrange sweet potato rounds on plates in a single layer. Top with veggies and plant-based protein shreds, then cheese.
  • Dollop chive crema over top.
  • Sprinkle with remaining chives.
7

If you've opted to get protein shreds, cook and plate it the same way the recipe instructs you to cook and plate the beef, tossing occasionally until cooked through, 6-8 min.** Disregard instructions to drain excess fat.