alive logo

Roasted Yam Fajitas


    Roasted Yam Fajitas

    3 medium yams or sweet potatoes, peeled and cut into fries
    2 carrots, julienned
    1 each medium red and green bell peppers, cut into strips
    1 medium onion, sliced
    2 Tbsp (30 mL) extra-virgin olive oil
    Salt and pepper to taste


    1/3 cup (80 mL) orange juice
    1 tsp (5 mL) lime rind, grated
    2 Tbsp (30 mL) lime juice (juice from one lime)
    1 Tbsp (15 mL) extra-virgin olive oil
    1 Tbsp (15 mL) garlic, minced
    1 tsp (5 mL) dried oregano
    1 tsp (5 mL) ground cumin
    1/4 tsp (1 mL) hot pepper flakes

    6 or 8 whole wheat tortillas, 7 to 8 in (17.5 to 20 cm)

    Preheat oven to 350 F (180 C); place baking sheet in oven while preheating.

    Filling: Toss yams, carrots, peppers, and onion with oil. Carefully place on preheated baking sheet; sprinkle with salt and pepper to taste. Bake for 20 to 25 minutes or until tender but not mushy.

    Sauce: In large bowl, combine orange juice, lime zest and juice, oil, garlic, oregano, cumin, and hot pepper flakes. Add roasted vegetables and toss until coated.

    Place vegetables in centre of tortillas and wrap.

    Serves 6 to 8.

    Based on a 7-serving portion each serving contains: 278 calories; 6 g protein; 8 g total fat
    (0.85 g sat. fat, 0 g trans fat); 48 g carbohydrates; 6 g fibre; 434 mg sodium

    source: "Healthy Living", alive #335, September 2010


    Roasted Yam Fajitas




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.