Sweet Potato & Poblano Fajitas
Servings 4
Equipment
- 2 Sheet pans
- Parchment paper (optional) Makes clean up easier
- Blender or food processor if making the sauce
Ingredients
Fajitas
- 2-3 Large sweet potatoes, washed, peeled and cut into spears
- 1 lb Chicken breast cut into long pieces
- 3 Poblano peppers, de-seeded and cut into long slices
- 1 Red bell pepper, de-seeded and cut into slices
- 1/2 Red onion, sliced
- 4 tbsp Olive oil
- 2 tbsp taco seasoning
- 2 tbsp Poblano seasoning (or more taco seasoning) I used Siete brand
- 8 Tortillas
Optional cilantro lime sauce
- 1 C Dairy free sour cream
- 1/2 C Packed fresh cilantro
- 2 tbsp Fresh lime juice (about 1 lime)
- 1 tsp Lime zest
- 2 cloves Garlic
- 2 tbsp Olive oil or avocado oil
- 1/2 tsp Salt
- Optional: 1 jalapeno, de-seesed
Instructions
- Pre heat oven to 425F. Line two baking sheets with parchment paper. Wash and slice all the veggies and chicken
- On the first pan add the sweet potato spears, 2 tbsp olive oil and 1/2 the taco seasoning. Mix well until they're all coated with oil and seasoning and bake for 25 minutes
- On the second tray add the chicken, onions, poblano's, bell pepper, 2 tbsp olive oil and the rest of the taco seasoning and poblano seasoning (if using). Bake for 25 minutes
- While they're baking make the cilantro lime sauce by adding all the ingredients to a blend or food processor and blend until completely smooth
- Serve tortillas stacked with chicken, sweet potato spears, peppers and onions with cilantro sauce on top