Save to Pinterest When weeknight dinner needs to be both colorful and convenient, these Rainbow Veggie and Chickpea Sheet Pan Fajitas answer the call beautifully. Inspired by traditional Tex-Mex flavors but reimagined as a plant-based feast, this vibrant meal transforms humble vegetables and chickpeas into a satisfying dinner that pleases both the eye and the palate. The rainbow of bell peppers, purple-red onions, and zucchini creates an Instagram-worthy meal that tastes even better than it looks.
Save to Pinterest What makes this dish special isn't just its convenience but the way the vegetables caramelize and concentrate in flavor as they roast. The chickpeas become slightly crisp on the outside while staying tender inside, absorbing all the aromatic spices. And that creamy, tangy guacamole yogurt sauce? It's the perfect finishing touch that brings everything together, adding richness without heaviness.
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, for extra heat), 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
- Prepare the oven and sheet pan
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Season the vegetables
- In a large bowl, toss the sliced peppers, onion, zucchini, cherry tomatoes, and chickpeas with olive oil and all fajita seasoning ingredients until evenly coated.
- Arrange for roasting
- Spread the mixture in an even layer on the prepared sheet pan.
- Roast the vegetables
- Roast for 22–25 minutes, stirring halfway, until vegetables are tender and starting to caramelize.
- Make the guac yogurt drizzle
- While vegetables roast, mash the avocado in a small bowl. Stir in Greek yogurt, lime juice, minced garlic, chopped cilantro, and salt until smooth and creamy.
- Warm the tortillas
- Warm tortillas according to package instructions.
- Assemble and serve
- Fill each tortilla with roasted veggies and chickpeas. Drizzle generously with guac yogurt sauce. Top with fresh cilantro and an extra squeeze of lime if desired.
Zusatztipps für die Zubereitung
For best results, don't overcrowd your sheet pan - the vegetables need space to roast properly rather than steam. If necessary, use two pans and rotate them halfway through cooking. The fajita seasoning can be made in advance and stored in an airtight container for future use. For a time-saving tip, prep all vegetables the night before and store in the refrigerator until ready to cook.
Varianten und Anpassungen
This recipe welcomes endless variations: add corn kernels or black beans for more protein and texture; substitute sweet potato cubes or mushroom slices for some of the vegetables; incorporate diced pineapple for a sweet-savory twist. For a spicier version, add sliced jalapeños to the vegetable mix or increase the cayenne pepper. Make it vegan by using dairy-free yogurt for the guacamole drizzle.
Serviervorschläge
Serve these colorful fajitas family-style by placing the roasted vegetable mixture in a large serving dish alongside warm tortillas and the guac yogurt drizzle in separate bowls. For a complete meal, add cilantro lime rice, a simple green salad, or Mexican-style street corn on the side. These fajitas also make excellent leftovers - store components separately and reheat the vegetable mixture in a skillet for a quick lunch the next day.
Save to Pinterest These Rainbow Veggie and Chickpea Sheet Pan Fajitas represent the perfect harmony of nutrition, flavor, and convenience. They prove that plant-based eating can be colorful, satisfying and exciting. Whether you're serving a family dinner or meal-prepping for the week ahead, this recipe delivers vibrant Tex-Mex flavors without hours in the kitchen. The combination of smoky roasted vegetables, protein-rich chickpeas, and that creamy, zesty guac yogurt drizzle creates a meal that's as nourishing as it is delicious.
Recipe Questions & Answers
- → Can I make this dish vegan?
Yes, swap the Greek yogurt for a plant-based alternative to keep the creamy drizzle vegan.
- → What vegetables work well in this fajita mix?
Bell peppers, red onion, zucchini, and cherry tomatoes offer great flavor and texture, but mushrooms or sweet potatoes can be added too.
- → How can I add extra protein?
Adding grilled chicken or tofu complements the chickpeas for a more filling dish.
- → Is this suitable for gluten-free diets?
Yes, using gluten-free tortillas ensures the dish remains gluten-free without sacrificing taste.
- → What is the best way to roast the vegetables?
Spread the seasoned veggies evenly on a lined sheet pan and roast at 425°F (220°C) for 22–25 minutes, stirring halfway for even caramelization.