Sweet Potato Fajita with Cucumber & Jalapeño Salad
- 15 Mins
- 15 Mins
- 13 Ingredients
- Mild
Serve a filling Fajita where the smooth taste of sweet potatoes is mixed together with roasted sunflower seeds and cauliflower. The perfect veggie Fajita!
What to shop
No of portions
| Sweet Potato Fajita |
|---|
| 100 ml sunflower seeds |
| 200 g sweet potatoes |
| 1 tbsp oil |
| 1 cauliflower head |
| 1 onion |
| 1 sachet Santa Maria Mild Fajita Seasoning Mix |
| 8 Santa Maria Plain Flour Soft Tortillas |
| To Serve |
|---|
| 200 g sunflower sprouts |
| 120 g feta cheese |
| Cucumber & Jalapeño Salad |
|---|
| 0.5 cucumber |
| 1 tbsp Santa Maria Green Jalapeños |
| 1 tbsp chopped coriander |
| 0.5 tbsp oil |
How to prepare
- Roast the sunflower seeds in a dry, hot pan and put aside.
- Grate the sweet potato and fry in oil in a hot pan. Remove from pan and put on a plate.
- Finely chop the onion and divide the cauliflower into small florets and brown.
- Add the sweet potato back into the pan together with the Seasoning Mix. Blend well.
- Chop and mix all the ingredients of the cucumber & jalapeño salad.
- Heat up the Tortilla wraps according to instructions on the packet.
- Place sunflower shoots and fajita filling on the Tortillas.
- Fold and top off with Cucumber & Jalapeño Salad, crumbled feta cheese and roasted sunflower seeds.
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