Open Mexican sweet potato and avocado fajitas

  • Serves 4

This South American dish is a bit hot on the taste buds but it's great for veggies and superb for dinner parties - just let everyone get stuck in!

veggie fajitas

Recipe courtesy of Sally Bee and LoSalt



  • Sweet potatoes 500g, diced
  • Red pepper 1, diced
  • Onion 1, cut into chunks
  • LoSalt 1 tsp
  • Mild chilli powder 1 tsp
  • Dried oregano 1 tsp
  • Smoked paprika ½ tsp
  • Garlic 1 clove, chopped
  • Olive oil 1 tbsp
  • Fresh coriander 1 x 28g pack, chopped
  • Tomatoes 3, chopped
  • Spring onions 4, sliced
  • Wholemeal flour tortillas 4
  • 1 ripe avocado 1, mashed
  • Reduced fat soured cream 4 heaped tsp


  • Step 1

    Preheat the oven to 200oC, gas mark 6.

  • Step 2

    Place the vegetables in a roasting tin. Mix together the LoSalt, chilli powder, oregano, paprika and garlic and toss into the vegetables with the oil.  Roast for 20 minutes until tender, stir in half the coriander.

  • Step 3

    Mix together the tomatoes, spring onions and remaining coriander.

  • Step 4

    Heat the tortillas according to pack instructions and spread with the avocado, top with the roasted vegetables and then tomato salsa and serve with a spoonful of soured cream.