Sweet potato traybake fajitas

Ingreadient:

• 2 tsp chilli powder
• ½ tsp ground cumin
• ½ tsp sweet smoked paprika
• ½ tsp dried oregano
• ½ tsp sea salt
• 1 tbsp vegetable oil
• 1 lime, juice only
• 2 sweet potatoes (about 350g/12oz), scrubbed and cut into bite-sized pieces
• 1 red pepper, seeds removed and cut into bite-sized pieces
• 1 yellow pepper, seeds removed and cut into bite-sized pieces
• 1 onion, cut into bite-sized pieces
• ½ onion, finely chopped
• 1 jalapeño pepper, seeds removed and finely chopped
• 2 large red tomatoes, finely chopped
• 1 tbsp finely chopped fresh coriander leaves
• sea salt
• 4 small soft tortilla wraps
• 2 tbsp soured cream or coconut yoghurt
• 2 tbsp guacamole (optional)

Direction

1. Preheat the oven to 220C/200C Fan/Gas 7.
2. In a large bowl, mix together the spices, oregano, sea salt, oil and lime juice to create a paste. Add the vegetables and stir until everything is well coated in the spice mixture.
3. Spread the spiced veggies across a large baking tray and roast for 25–30 minutes, stirring them round after about 15 minutes. The onion and peppers should become soft and charred, and the sweet potatoes should become crisp on the outside and soft in the middle.
4. To make the salsa, mix all the ingredients in a small bowl and season to taste with a pinch of sea salt.
5. Serve the spiced veg with tortilla wraps, salsa and your choice of cream, yoghurt and/or guacamole.