sheet pan spicy sweet potato fajita bowls
Sweet, savory, spicy, and satisfying...a big pile of veggies to cure the any-day-of-the-week blues.
Ingredients
- 2 large sweet potatoes, cubed
- 1 tbsp dark brown sugar
- 1 tbsp smoked paprika
- 1 tsp chipotle chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 3 bell peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 1 can black beans, drained
- steamed rice, shredded romaine, crumbled cotija, green onions, cilantro, to serve
avocado crema
- 2 avocados
- 1/4 cup plain whole milk Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Stir together the brown sugar, smoked paprika, chipotle chili powder, garlic powder, onion, powder, cumin, and a pinch of salt and pepper. Add the sweet potatoes to a large bowl and toss with the seasoning blend and 2 tablespoons extra virgin olive oil until thoroughly coated. Spread onto one side of the baking sheet.
- Toss the peppers and onion with 1 tablespoon of oil, salt, and pepper. Spread on the opposite end of the baking sheet. Roast everything for 20-25 minutes until the peppers are slightly charred and the potatoes soft.
- In the bowl of a food processor, combine the avocados, yogurt, cilantro, lime juice, and a big pinch of salt. Blend until smooth, scraping down the sides of the bowl as needed.
- Divide the veggies among bowls of rice, along with shredded lettuce and black beans. Drizzle with the crema and sprinkle with shredded cotija or feta.
Notes
*Vegan crema: Sub out the Greek yogurt with an equal amount of vegan mayonnaise.