Sweet Potato Fajitas

Preheat the oven to 425°F for the sweet potatoes. Dice the sweet potato (no need to peel). Trim, deseed, and thinly slice the sliced red bell pepper. On a baking sheet, toss the diced sweet potato and red bell pepper with 1 tbsp vegetable oil, fajita seasoning, and a pinch of pepper. Bake until the sweet potatoes are fork-tender and slightly browned, about 18 to 20 minutes.

Dice the apple. Roughly chop the cilantro leaves and stems. Zest and halve the lime. Trim, deseed, and mince the jalapeño.

Add the diced apple, chopped cilantro, minced jalapeno, juice from just half the lime, and a pinch of salt to a small bowl. Toss the apple jalapeño salsa to combine. In a separate small bowl, combine the sour cream, lime zest, juice from the remaining lime half, and a pinch of salt. Mix the lime crema to combine.

Wrap the whole wheat tortillas in foil and pop in the oven until warm, about 4 to 5 minutes. Divide the tortillas between large plates. Layer on the roasted vegetables and red cabbage. Top each fajita with apple jalapeño salsa and lime crema.