This is a great dinner to prep in advance when you’re planning to entertain–you can get your veggies ready to go and make the sauce a day ahead of time. Then, when it comes time for dinner, all you need to do is add your ingredients to a sheet pan and turn on the oven! Serve with fresh guacamole, Spicy Tomato Salsa, and a handful of cassava flour chips for a festive meal.
Sheet Pan Fajita Recipe
Serves 4 to 6
What You Need:
- 1/4 cup extra-virgin olive oil plus extra for greasing baking sheet
- 1 pound thinly-sliced tempeh, flank steak, wild caught shrimp, or Quorn crumbles
- 2 red onions, thinly sliced
- 3 portobello mushroom caps, thinly sliced
- 3 cups broccoli florets
- Stems from 1 bunch rainbow chard, sliced (save the leaves for something else, or use them as wraps for your fajitas)
- 1 small bunch (8-10 sprigs) cilantro
- 2 cloves garlic
- 1 lime, juiced
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons sea salt
- 1 teaspoon smoked paprika
- Cassava tortillas (Siete brand), for serving
- Spicy Tomato Salsa, for serving
- Guacamole or avocado slices, for serving
- Grated goat’s milk cheddar, for serving
- Preheat the oven to 425°F. Lightly grease a rimmed baking sheet with oil, and set aside.
- In a large bowl, add the protein, onions, mushrooms, broccoli, and rainbow chard stems.
- In your high-speed blender or the bowl of food processor fitted with an S-blade, blend the oil, cilantro, garlic, lime, cumin, salt, and paprika until smooth.
- Pour the sauce over the protein and vegetables, and toss to combine. This is a great place to get little ones involved!
- Turn the whole mixture out onto the prepared baking sheet, and spread to one even layer.
- Bake for 5 to 10 minutes, then toss, and bake an additional 5 to 10 minutes.
- If you like a “charred” flavor, switch your oven to broil, and broil for 3 to 4 minutes, watching carefully so the vegetables don’t burn.
- Serve family-style with cassava tortillas, salsa, guacamole, and cheese.