Sheet Pan Broccoli and Bell Pepper Fajitas
with guacamole / spinach salad

Name: Sheet Pan Broccoli and Bell Pepper Fajitas
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Broccoli, florets; 1 Onions, medium red, sliced; 2 Bell peppers, any color, sliced; 1 tsp Paprika; 1 tsp Coriander, ground; 1 tsp Cumin, ground; 1 tsp Salt; 1/2 tsp Chili powder; 1/4 tsp Black pepper; 2 Green onions, chopped, green and white parts combined; 1 Limes, wedges; 2 Tbsp Oil, cooking; 8 Tortillas, taco-sized corn or flour; 1/2 cup Sour cream (sub plain or Greek yogurt); 1 clove Shallots, diced; 1 Jalapenos (opt), diced; 2 Avocados, mashed; 1 tsp Lime juice; 1 Tbsp Vinegar, red wine; 2 tsp Lime juice; 1 tsp Mustard, Dijon; 1 tsp Honey; 1/4 tsp Cumin, ground; 4 Tbsp Oil, cooking; 1 cup Tomatoes, cherry or grape, halved; 6 oz Baby spinach; 2 Tbsp Pepitas / pumpkin seeds (opt)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Sheet Pan Broccoli and Bell Pepper Fajitas

Broccoli, peppers, and onions are tossed in a flavorful spice blend and roasted for this unique vegetarian twist on classic fajitas. With sour cream and guacamole to finish off the fajitas, these are guaranteed to be hearty and satisfying.

Cuisines

Asian - Indian

Ingredients

Metric

Servings:

Sheet Pan Broccoli and Bell Pepper Fajitas:

Broccoli - 1 lb , florets
Onions, medium red - 1 , sliced
Bell peppers, any color - 2 , sliced
Paprika - 1 tsp
Coriander, ground - 1 tsp
Cumin, ground - 1 tsp
Salt - 1 tsp
Chili powder - 1/2 tsp
Black pepper - 1/4 tsp
Green onions - 2 , chopped, green and white parts combined
Limes - 1 , wedges
Oil, cooking - 2 Tbsp
Tortillas, taco-sized corn or flour - 8
Sour cream - 1/2 cup (sub plain or Greek yogurt)

Guacamole:

Shallots - 1 clove , diced
Jalapenos (opt) - 1 , diced
Avocados - 2 , mashed
Lime juice - 1 tsp

Spinach Salad and Cumin-Lime Vinaigrette:

Vinegar, red wine - 1 Tbsp
Lime juice - 2 tsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Cumin, ground - 1/4 tsp
Oil, cooking - 4 Tbsp
Tomatoes, cherry or grape - 1 cup , halved
Baby spinach - 6 oz
Pepitas / pumpkin seeds (opt) - 2 Tbsp

Prep

Broccoli / Onions / Bell peppers / Shallots / Jalapenos - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Combine broccoli, onions, and bell peppers in one container. Combine shallots and jalapenos in another container. (Can be done up to 5 days ahead)
Make spice mix - Combine paprika, coriander, cumin (portion for fajitas), salt, chili powder, and black pepper. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, lime juice (portion for salad), mustard, honey, and cumin (portion for salad). Add oil (portion for salad) while whisking. Season vinaigrette with some salt and pepper. (Can be done up to 5 days ahead)
Green onions / Limes - Prep as directed.
Tomatoes - Halve tomatoes.

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Make

Heat oven to 400F / 204C.
Toss broccoli, onions, and bell peppers in oil (portion for fajitas) and then in spice mix. Spread out on a sheet pan. Roast, shaking the pan halfway through cooking, until broccoli is tender, 20 to 25 minutes.
While vegetable are roasting, make guacamole. Mash avocados with shallots, jalapenos, and lime juice (portion for guacamole). Season with some salt and pepper.
Toss together tomatoes, spinach, and pepitas. Add vinaigrette until dressed to your liking.
When vegetables are done cooking, squeeze half the lime wedges over top.
Warm tortillas according to package directions.
Fill tortillas with broccoli, peppers, onions, guacamole, sour cream, and green onions. Enjoy fajitas with salad and extra lime wedges on the side.

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