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Sweet Potato Fajita with Cucumber & Jalapeño Salad

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.

What to shop

No of portions
Sweet Potato Fajita
100 ml Sunflower seeds
0.5 Sweet potato (approx 400 g)
1 tbsp Oil
1 Small Cauliflower
1 Onion
1 sachet Santa Maria Fajita Seasoning Mix Mild
1 pack Santa Maria Plain Flour Soft Tortillas
To Serve
200 g Sunflower shoots
120 g Feta cheese
Cucumber & Jalapeño Salad
0.5 Cucumber
1 tbsp Santa Maria Green Jalapeños Hot
1 tbsp Coriander
0.5 tbsp Oil

How to prepare

  1. Roast the sunflower seeds in a dry, hot pan and put aside.
  2. Grate the sweet potato and fry in oil in a hot pan. Remove from pan and put on a plate.
  3. Finely chop the onion and divide the cauliflower into small florets and brown.
  4. Add the sweet potato back into the pan together with the Seasoning Mix. Blend well.
  5. Chop and mix all the ingredients of the cucumber & jalapeño salad.
  6. Heat up the Tortilla wraps according to instructions on the packet.
  7. Place sunflower shoots and fajita filling on the Tortillas.
  8. Fold and top off with Cucumber & Jalapeño Salad, crumbled feta cheese and roasted sunflower seeds.

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