Save Rainbow Veggie and Chickpea Sheet Pan Fajitas offer a vibrant, plant-based twist on a classic favorite. This meal is loaded with colorful vegetables and hearty chickpeas, all roasted on a single sheet pan and served with a zesty, creamy guacamole yogurt drizzle that brings all the flavors together.
Save Perfect for busy weeknights, this recipe takes only 45 minutes from start to finish. The blend of smoked paprika, cumin, and chili powder creates a smoky, satisfying profile that makes the chickpeas and roasted vegetables truly shine, while the avocado yogurt sauce adds a refreshing finish.
Ingredients
- Vegetables & Chickpeas: 1 red bell pepper (sliced), 1 yellow bell pepper (sliced), 1 green bell pepper (sliced), 1 large red onion (sliced), 1 medium zucchini (sliced into half-moons), 1 cup cherry tomatoes (halved), 1 (15 oz / 425 g) can chickpeas (drained and rinsed), 2 tbsp olive oil.
- Fajita Seasoning: 1 1/2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper (optional), 1 tsp salt, 1/2 tsp black pepper.
- Guac Yogurt Drizzle: 1 ripe avocado, 1/2 cup plain Greek yogurt (or dairy-free alternative), Juice of 1 lime, 1 small garlic clove (minced), 2 tbsp fresh cilantro (chopped), 1/4 tsp salt.
- To Serve: 8 small flour or corn tortillas (gluten-free if needed), 1/2 cup fresh cilantro leaves, 1 lime (cut into wedges).
Instructions
- Step 1
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Step 2
- In a large bowl, toss the sliced peppers, onion, zucchini, cherry tomatoes, and chickpeas with olive oil and all the fajita seasoning ingredients until everything is evenly coated.
- Step 3
- Spread the mixture in an even layer across the prepared sheet pan to ensure uniform roasting.
- Step 4
- Roast for 22–25 minutes, making sure to stir halfway through, until the vegetables are tender and starting to caramelize at the edges.
- Step 5
- While the vegetables are roasting, prepare the guac yogurt drizzle: Mash the avocado in a small bowl, then stir in the Greek yogurt, lime juice, minced garlic, chopped cilantro, and salt until the mixture is smooth and creamy.
- Step 6
- Warm your tortillas according to the package instructions.
- Step 7
- To assemble, fill each tortilla with the roasted vegetables and chickpeas. Drizzle generously with the guacamole yogurt sauce and top with fresh cilantro and an extra squeeze of lime.
Zusatztipps für die Zubereitung
For the best results, ensure the oven is fully preheated to 425°F (220°C). Using parchment paper not only prevents sticking but also helps the vegetables develop those delicious caramelized bits. Always stir the mixture halfway through the cooking time to ensure everything cooks evenly.
Varianten und Anpassungen
This recipe is highly customizable. You can swap the zucchini for mushrooms or sweet potatoes based on your preference. For an extra protein boost, feel free to add grilled chicken or tofu. To make the dish completely vegan, simply substitute the Greek yogurt with a plant-based alternative.
Serviervorschläge
Serve these fajitas warm in either flour or corn tortillas. If you want a heartier meal, they pair wonderfully with a side of Mexican rice or a fresh garden salad. Don't forget to provide extra lime wedges and fresh cilantro leaves on the side for guests to garnish as they like.
Save With 330 calories per serving and a high fiber content, these Rainbow Veggie and Chickpea Sheet Pan Fajitas are a nutritious and colorful way to enjoy a Tex-Mex dinner. Whether you're serving a family of four or meal prepping for the week, this easy dish is sure to be a repeat favorite.
