sheet pan spicy sweet potato fajita bowls
A big bowl o’ veggies for your Tuesday.
I forget exactly what the correlating occasion was, but I made these after an exceptionally indulgent weekend because my body was begging me for some vegetables. I’m all about balance, of course, and enjoying fun foods every so often (or fairly often) – but a healthy meal hits different after your salt and sugar consumption have skyrocketed for a period.
I love fajitas, always have. Mom used to make her own “fajita” spread when I was younger, usually her Lazy Susan garbed with chopped tomatoes, cheese, chicken, shredded lettuce, maybe ranch dressing, and of course a pile of flour tortillas. It was one of the only things I’d actually eat consistently, since I was a total nard as a kid and had no tastebuds.
Granted, I think I forewent the veggies and just piled my tortilla with chicken and cheese and dressing. Whatever.
Nowadays, I’m all about packing flavor into dishes, and these Sheet Pan Spicy Sweet Potato Fajita Bowls are a surefire tastebomb. The taters are tossed with a smoky barbecue seasoning blend, and roasted tender alongside a mess of peppers and onions. Easiest assembly ever. Throw everything on a big bed of rice and dress with a smooth and cooling avocado crema (sort of like extra silky guac) and plenty of fresh toppings for a filling, vegan-friendly, and very wholesome dinner.
The leftovers are pretty fucken swell, too!
Pan Clan
I always have my rice cooker ready at command to steam up some white rice, but if you don’t have any on hand, cook some up your favorite way, or choose another grain. This is the base for your bowl.
The fajita fillings themselves are obscenely simple. Everything cooks up at once, so you’re talking few dishes (unless you’re me and like using those little prep bowls to separate spices, awwww) and big payoff.
Begin with the barbecue seasoning. It’s my favorite blend and something I hearken back to when I’m not sure what to make: brown sugar, smoked paprika, chipotle chili powder, garlic, onion, and cumin. Works for anything, from fish to shrimp to veggies. Drizzle some oil on cubes of sweet potatoes and toss with the spices, then lay them in a single layer on a big baking sheet.
Then, slice up some peppers and onions – I like color, so I used a red, yellow, and orange pepper, but any hue works – toss with some oil, salt, and pepper, and spread on the other side.
Roast this shit together until the peppers darken on the edges sand the sweet potatoes soften. I don’t usually need parchment on my baking sheet, so I like to turn the broiler up for a few minutes at the end to get a lil extra crispy somethin-somethin. If you have parchment on your sheet, don’t do this, else you’ve got a fire on your hands, kids.
Crema de la Croppa
Yes, I know that’s not a proper translation, go away.
You can certainly omit the avocado crema and just use chopped avocado, but I like the texture play the crema provides. Little bit like a smooth operator, you know? It’s simple shit – some avocado, Greek yogurt (or vegan mayo, to keep this dish friendly for my vegan pals), lime juice, cilantro, and salt. Blend it up until good and creamy.
Once that crap’s done, finish off your bowl! Start with the rice, then I like a little chopped lettuce for an extra pop of green. Fajita veggies, black beans, some crema, green onions, crumbled cotija (or feta), and a squeeze of fresh lime. Nothing better. Throw in some tortilla chips or warm flour tortillas if you’d like!
Leftovers are real diverse. I made an omelet out of the veggies one day, and sometimes just eat them straight with crema for a snack. Meal preps are a dream, and I think as a few days pass the flavors are emboldened by their resting time and become more potent.
Like I said (I think, maybe I didn’t say it), you can really switch up this bowl however you’d like. Add some mushrooms, pico de gallo, sliced cucumbers, combine this bowl with the BBQ Jackfruit Burrito Bowl and make an ultra-dope Mexican mashup…Your bowl is your oyster, peeps!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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Pesto Shrimp and Sweet Potato Burrata Salad
sheet pan spicy sweet potato fajita bowls
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.
