Fajita-Style Vegetables - Bravabod

These fajita-style vegetables are tasty and easy, only 1-pan needed. It's a winning combination of sweet potato, bell pepper, onion, and zucchini. All pan-seared with a few key spices until tender-crisp. Serve these up in a fajita bowl, salad, or taco. Don't forget the guacamole.

How To MakeDiet Type: Plant-based

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Shopping List
  • 2 zucchinis, sliced into half-moons
  • 1 summer squash, sliced into half-moons (also known as yellow zucchini)
  • 1 red bell pepper, thinly sliced
  • 1 small sweet potato, peeled
  • 1 small yellow onion
  • 3 cloves garlic, minced
  • 1/4 cup cooking oil (grapeseed, avocado, or olive)
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (use only half for mild spiciness)

Instructions
  1. Step 1: Use a sharp knife to carefully slice the sweet potato into thin batons. It should be about the same size as the bell pepper slices. Set aside.
  2. Step 2: Heat half of the oil in a wide skillet over medium-high heat. Once hot, add the sweet potato batons. Cook the sweet potato in the oil until it has slightly softened, about 2 to 3 minutes. Stir often.
  3. Step 3: Add the remaining oil, vegetables, spices, garlic, and salt to the pan with the sweet potatoes. Stir everything together and continue cooking for another 7 to 9 minutes, or until all the vegetables are tender but still retain their shape. Do this in batches if the vegetables seem too large for the pan. If the pan is overcrowded, it will steam the vegetables rather than sear them. After cooking, taste and adjust the seasonings as desired.
  4. Serve: Enjoy your vegetables in a fajita bowl, salad, or piled into a taco.
Nutrition

These fajita vegetables are tasty and easy, only 1-pan needed. It's a winning combination of bell pepper, onion, and zucchini. All pan-seared with a few key spices until tender-crisp. Serve these up in a fajita bowl, salad, or taco. Don't forget the guacamole.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 5 days


Shopping List
  • 2 zucchinis, sliced into half-moons
  • 1 summer squash, sliced into half-moons (also known as yellow zucchini)
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 small yellow onion
  • 3 cloves garlic, minced
  • 1/4 cup cooking oil (grapeseed, avocado, or olive)
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (use only half for mild spiciness)

Instructions
  1. Step 1: Heat the oil in a wide frying pan over medium-high heat. Once hot, add the vegetables, spices, garlic, and salt to the pan. The vegetables should sizzle on contact with the pan.
  2. Step 2: Stir everything together and cook for 7 to 9 minutes, or until all the vegetables are tender but still retain some crisp. Do this in batches if the vegetables seem too large for the pan. If the pan is overcrowded, it will steam the vegetables rather than sear them. After cooking, taste and adjust the seasonings as desired.
  3. Serve: Enjoy your vegetables in a fajita bowl, salad, or piled into a taco.
Nutrition

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Fajita-Style Vegetables

PT20M 2 zucchinis, sliced into half-moons 1 summer squash, sliced into half-moons (also known as yellow zucchini) 1 red bell pepper, thinly sliced 1 small sweet potato, peeled 1 small yellow onion 3 cloves garlic, minced 1/4 cup cooking oil (grapeseed, avocado, or olive) 1 teaspoon cumin 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon cayenne pepper (use only half for mild spiciness) Gluten Free Paleo Vegan Low-Carb 5 Servings Ingredients:

5 Servings

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