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Spicy Fajita Wedges & Vegan Aioli Recipe | AD

Fancy some spice this season? In this blog post I am going to share with you a super tasty, easy and affordable recipe with Schwartz's Fajita Seasoning. This seasoning is a brilliant cupboard staple that can be used in your weekly meals such as pasta bakes, stews, chicken kebabs and of course fajitas. A little life saver to add some spice to any dish!


I decided to pair these delicious fajitas sweet potato wedges with a vegan aioli dip. These wedges make a super easy meal on their own, or a perfect side with some protein and veg for a balanced dinner. I make these fajita wedges all the time at university as they make such a quick meal, and the dip adds a little extra yumminess if you're feeling extra fruity.


Fajita Sweet Potato Wedges

Ingredients

Sweet Potatoes
Olive Oil

• Method

Heat your oven to 180C.

Wash the sweet potatoes, peel off their skin and then cut them into wedges.

Place the wedges into a large bowl and cover the wedges in olive oil and several shakes of the Schwartz's Fajita Seasoning.

Once the wedges are fully covered, place them on to a baking tray and put them into the oven for about 25 - 35 minutes. Turn the wedges over during the cooking.

Take them out when they are golden and crispy! Now they are ready to enjoy.


Vegan Aioli

• Ingredients

3 tbsp Aquafaba [liquid drained from a can of chickpeas]
1 tbsp Apple Cider Vinegar
1/2 tsp Dijon Mustard
1/2 tsp Salt
200ml Vegetable Oil
1 tsp Lemon Juice
2 Crushed Cloves Of Garlic

• Method 

Add the aquafaba, vinegar, mustard and salt in a bowl and blend using an electric whisk.

Whilst keeping the whisk going add slowly the oil making sure it is fully combined.

Continue to blend until the mixture turns into a mayonnaise-like consistency.

Mix in the lemon juice and garlic.

Et voila!


These spicy fajita wedges taste and with a dip in the aioli oooh it's amazing, so I would certainly recommend giving this vegan aioli a try too. 

*Schwartz have sent me this product for review, but all views expressed are my own.

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