30-Minute Sheet-Pan Vegan Chick'n Fajitas with Roasted Peppers & Avocado Crema
Enjoy sizzling plant-based fajitas featuring vegan chicken strips, colorful bell peppers, and onions, all roasted together on a sheet pan and served with a zesty avocado crema. Perfect for a quick, flavorful, and totally vegan weeknight dinner.
- 12 oz vegan chicken-style strips
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium red onion, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 0.75 tsp salt
- 0.25 tsp black pepper
- 8 small corn tortillas
- 1 large ripe avocado
- 2 tbsp fresh lime juice
- 1 4 oz unsweetened coconut yogurt
- 0.25 cup fresh cilantro, chopped
Advertisement
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, toss vegan chicken strips, sliced peppers, and onion with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and black pepper until evenly coated.
⏱️ 3 minutesSpread the mixture evenly on the prepared sheet pan. Roast for 18 minutes, stirring halfway through, until veggies are tender and edges are slightly charred.
⏱️ 18 minutes 🌡️ 425°FWhile the fajita mixture roasts, blend avocado, lime juice, coconut yogurt, and a pinch of salt in a small food processor or blender until smooth and creamy.
⏱️ 2 minutesWarm the tortillas in a dry skillet or wrapped in foil in the oven for 2-3 minutes.
⏱️ 3 minutesTo serve, fill each tortilla with roasted vegan chick'n and veggies. Drizzle with avocado crema and sprinkle with fresh cilantro.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
