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Sheet Pan Sweet Potato Fajitas Recipe

Sheet Pan Sweet Potato Fajitas Recipe

Looking for a fresh recipe to celebrate Cinco de Mayo?  Or wondering how to make some delicious plant based fajitas?  Check out this recipe from Method3 Fitness Nutritionist, Sue Davis.

 

Sheet Pan Sweet Potato Fajitas

INGREDIENTS: 

  • 2 T. EVOO, divided use
  • ½ t. kosher salt
  • ¾ t. cumin
  • ¾ t. smoked paprika
  • 2 pinches cayenne, if desired
  • 1 large sweet potato (about 1 pound)
  • 1 red bell pepper
  • 1 yellow or orange bell pepper
  • 1 poblano pepper
  • 1 medium sweet or red onion
  • 6-8 cloves garlic
  • 16 street taco tortillas, corn or low carb wheat

 

Lime Crema

  • 1 cup nonfat plain Greek yogurt
  • Zest of 1 lime, finely grated
  • Juice of 1 lime
  • Hot sauce if desired
  • 2 small avocados
  • ½ cup shredded extra sharp Cheddar cheese
  • Salsa
  • Lime wedges

 

 

PREPARATION:  

  1. Preheat oven to 475 degrees.  Place rack in the middle of the oven.  Line a large sheet pan with heavy duty foil for easy clean up.
  2. In a small bowl, mix the salt, cumin, spoked paprika, and cayenne, if using.  Wrap the tortillas in a sheet of heavy-duty aluminum foil and set aside.
  3. Peel the sweet potato.  Cut  crosswise in ½” thick slices.  Cut the slices into ½’ planks (should look a lot like steak fries).  Place the sweet potato in a large Ziploc bag.  Add 1 T. EVOO and ½ of the spice mix.  Shake to coat.  Transfer to the prepared baking sheet and spread in an even layer.  Roast for 10 minutes.
  4. Core, seed and slice the peppers, peel and vertically slice the onion into thin strips, cut the garlic cloves in half (or quarters if large).  Place all in the same Ziploc bag.  Add the remaining 1 T. EVOO and spice mixture.  Toss to coat.
  5. Remove the baking sheet from the oven.  Turn the sweet potatoes over and move to one side of the sheet.  Spread the peppers and onions on the other side of the sheet.  Return the sheet pan, plus the foil wrapped tortillas to the oven.  Roast until sweet potatoes are tender, 12 – 15 minutes longer.
  6. While vegetables roast, make the Lime Crema;  Combine the nonfat plain Greek yogurt with the zest and juice of 1 lime.  Season to taste with hot sauce, if desired.
  7. Place your tortillas on a plate, top each with roasted vegetables, shredded cheese, crema and avocado.  Top with salsa if desired.
  8. If serving beans alongside, heat while vegetables roast, can season with chili powder, garlic etc. if desired.  Can replace each street taco tortilla with ¼ cup beans if desired.

STORAGE: Store vegetables in an airtight container for up to 4 days. Store crema separately in a small container.  Does not freeze well.

 

Enjoy!

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Method3 Fitness is conveniently located in San Jose.  Our team of personal trainers and nutrition coaches serve clients in Los Gatos, Campbell, Willow Glen and other surrounding Bay Area cities.  

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