Sheetpan Fajita Bowls with Avocado Crema

Name: Sheetpan Fajita Bowls with Avocado Crema
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 Servings
Cuisine: Mexican
Ingredients: 1 tbsp hot smoked paprika; 1 tbsp ground cumin; ½ tbsp dried oregano; 2 tsp garlic powder; ½ tsp chilli flakes; ½ tsp cinnamon; 200g PACK’D Organic Frozen Sweet Potato; 160g PACK’D Organic Frozen Sweetcorn; 1 red pepper; 1 red onion; 2 tbsp olive oil; Salt and pepper; 160g PACK’D Frozen Avocado cubes; 100g thick dairy-free unsweetened yoghurt; 2 limes; 1 garlic clove; 1 tbsp extra virgin olive oil; ½ bunch fresh coriander; 250g pre cooked brown rice; 250g black beans; ½ bunch fresh coriander; 160g tomatoes; 2 spring onions; thinly sliced; Baby gem lettuce; Tortilla chips

Jun 12, 2025

Craving a colourful and satisfying meal that's bursting with flavour but doesn't take hours to prepare?

Our Speedy Vegan Fiesta Bowls are exactly what you need! This recipe is designed for busy weeknights, utilising PACK'D organic frozen sweet potato and sweetcorn for maximum convenience and nutrition. With a vibrant mix of smoky roasted vegetables, a zesty homemade avocado crema, and fresh salsa, these bowls are a complete and utterly delicious plant-based feast that's ready in just 30 minutes. Get ready for a taste explosion!

Serves: 2

Time: 10 minutes prep + 20 minutes roasting

Ingredients

For the Spice Blend

1 tbsp hot smoked paprika
1 tbsp ground cumin
½ tbsp dried oregano
2 tsp garlic powder
½ tsp chilli flakes
½ tsp cinnamon

For the Traybake

200g PACK’D Organic Frozen Sweet Potato
160g PACK’D Organic Frozen Sweetcorn
1 red pepper, sliced thinly
1 red onion, sliced thickly
2 tbsp olive oil
Salt and pepper

For the Avocado Crema

160g PACK’D Frozen Avocado cubes
100g thick dairy-free unsweetened yoghurt
1 lime, juice and zest
1 garlic clove, peeled
1 tbsp extra-virgin olive oil
½ bunch fresh coriander, trimmed

For the Salad Bowls

1 x 250g pouch pre-cooked brown rice
1 x 250g pouch or tin black beans (drained if needed)
1 lime
½ bunch fresh coriander, trimmed
160g tomatoes, chopped small
2 spring onions, thinly sliced
Baby gem lettuce, as desired
Tortilla chips, as desired

Method

Remove the avocado from the freezer so it starts to thaw. Also combine all of the spices together in a sealed jar.

Preheat the oven to 200Fan/220ºC and have one large baking sheet to hand. Add the sweet potato cubes, sweetcorn, red pepper and red onion to the tray and sprinkle over 1 ½ tbsp of the spice blend. Drizzle with olive oil, salt and pepper and toss.

Place in the over for 10 minutes, then toss again and bake for another 10 minutes, until the veggies are charring and are tender inside.

For the avocado crema, add the thawed avocado, yoghurt, lime juice and zest, garlic, olive oil and fresh coriander to a small blender or food processor with salt and pepper and process until really smooth.

Make the rice. Add the rice, 1/3 of the chopped coriander and 1/3 of the lime to a small bowl.

For the black beans, add them to a bowl with 1/3 of the chopped coriander and 1/3 of the lime.

Make the salsa by adding the chopped tomatoes, spring onion and the final 1/3 of the chopped coriander and 1/3 of the lime to a small bowl and stir.

To plate up, add some lettuce to two bowls, then the rice, black beans, roasted vegetables and top with the avocado crema. Serve with some tortilla chips and enjoy.

To save for later, layer up the salad components in jars, starting with the avocado crema on the bottom and the lettuce on top. Keep in the fridge for 2-3 days.