Sweet Potato Fajita

Fajitas are the “pick your own adventure” of Tex-Mex. Pick a protein, peppers, onions and throw everything into a skillet until cooked. These sheet pan fatijas make things a bit easier by removing any personal investment in cooking and roasting your vegetables. These delicious fajitas have all your favorite toppings plus the addition of sweet, colorful sweet potatoes. If you’re feeling extra feisty, throw in some cauliflower and chickpeas for extra nutrition.

For Fajitas:

2 teaspoons chili powder

½ teaspoon salt

1 teaspoon smoked paprika

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon ground cumin

370 g sweet potatoes

150 g red bell pepper

150 g yellow bell pepper

150 g orange bell pepper

100 g sweet yellow onion

Total Calories: 579 kcal

Calories for 4 servings: 179kal

Preheat the oven to 375F. Stir all the spices together in small bowl and set aside. Peel the sweet potato and cut it in half crosswise. Cut the pieces lengthwise into ½ inch slices. Place the pieces on a parchment line flat baking sheet. Spray with cooking oil (you can also drizzle with 1 teaspoon of oil) and sprinkle 1 teaspoon of spice mix. Roast the vegetable for 10 minutes on the middle rack.

Prepare the peppers and onions by thinly slicing. Spray with cooking oil (or drizzle with oil) and sprinkle with the remaining spice mix. Carefully remove the hot baking sheet and flip the sweet potatoes. Add the bell pepper sand onions to the baking sheet. Toss all the vegetables together and spread evenly. Cook for 10 to 15 minutes or until tender. Serve with warm tortillas, guacamole or sour cream.