Description
This sweet potato fajitas meal prep recipe couldn't be easier! Cook the seasoned veggies on a sheet pan and serve with rice and guacamole for a balanced, filling meal.
Ingredients
Scale
- 5 cups sweet potato, chopped into "fry" shape
- 1 red onion, sliced
- 1 green bell pepper
- 1 red bell pepper
- 3 Tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne
- 1/8 teaspoon garlic powder
- 2 cups cooked brown rice (or quinoa!)
Instructions
- Preheat oven to 375º and line two baking sheets with parchment paper.
- In a small bowl, combine salt, paprika, pepper, chipotle, cumin, cayenne, and garlic powder. Stir together.
- Spread sweet potatoes on sheet pan and drizzle with 2 Tablespoons of oil. Sprinkle half of the seasoning over them and mix them up to coat evenly.
- On the second sheet pan, spread bell peppers and onion. Drizzle with remaining oil and sprinkle the other half of the seasoning. Mix to coat evenly.
- Place the sweet potatoes into the oven and bake for 10 minutes. Then place the bell pepper + onion sheet pan into the oven and continue baking for 30 minutes. Remove both pans at the halfway mark to stir for even baking.
- While the veggies are baking, you have just enough time to make your brown rice or quinoa or other grain of choice! (We cooked brown rice in our Instant Pot.)
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Mains
Nutrition
- Serving Size: 1
- Calories: 376
- Sodium: 530 mg
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Carbohydrates: 60 g
- Fiber: 9 g
- Protein: 6 g