The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
320g plant-based chick'n pieces (Soya)(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 1 pepper
- 1 unwaxed lime
- 2 onion
- 4 small sweet potato
-
80g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 200g baby tomatoes
- 2 tbsp tomato purée
-
2 tbsp Mexican spice mix(Oregano, Smoked Paprika, Coriander, Cumin)
-
4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 handful of fresh coriander
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 92Kcal | 456Kcal |
| 385kJ | 1908kJ | |
| Fat | 3.1g | 15g |
| of which saturates | 1.1g | 5.2g |
| Carbohydrates | 12g | 60g |
| of which sugars | 4.3g | 21g |
| Protein | 4.0g | 20g |
| Salt | 0.25g | 1.2g |
| Fibre | 2.8g | 14g |
Vegan
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Family-friendly
Fajita Chick'n Loaded Fries with Tomato Salsa & Lime Yoghurt
A crowd-pleasing dish the whole family will love. You'll bake bright sweet potato fries until golden, then load with a fajita mix, starring tender plant-based chick'n pieces, sweet onions and vibrant peppers, all coated in a warm blend of spices. To top it all off? A refreshing tomato salsa and zesty lime yoghurt, to complete the feast. Clean plates guaranteed!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
- Line a large baking tray with parchment paper
- Pull out a medium baking dish, a medium bowl & a small bowl
Make the fries
- Cut the sweet potatoes into fries and place on the lined baking tray. Toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 10-15 mins / air fryer 10 mins
- After 10-15 mins / air fryer 10 mins, toss the potato with half the Mexican spice mix (use less for less heat), return to the oven and roast for a further 15-20 mins / air fryer 10-15 mins, until soft and golden
Time for chick'n
- Meanwhile, peel the onions and cut into 2cm wedges. Thinly slice the pepper
- Add both to the medium baking dish, along with the chick'n pieces. Toss with the tomato puree, remaining Mexican spice mix (use less for less heat), half the garlic paste and 2 tsp oil Season with a pinch of salt and pepper. Roast in the oven for 15-18 mins, until golden
Prep the salsa & lime yoghurt
- Roughly chop the tomatoes and coriander. Halve the lime
- To the medium bowl, add the tomatoes and half the coriander. Squeeze in the juice from half the lime and 1 tsp olive oil. Season with salt and pepper
- In the small bowl, mix together the yoghurt, remaining garlic paste, the juice from the remaining lime and a pinch of salt and pepper
Plate up
- Serve the fries onto plates, topped with the Mexican chick'n and veg. Spoon over the tomato salsa, drizzle over the lime yoghurt and scatter with the remaining coriander to finish
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