Sweet Potato Fajitas Bowl

For those looking for a vegetarian/vegan option for #TacoTuesday, try this for size. Swap your protein out for these sweet potatoes and you may be surprised to find yourself just as fulfilled and satisfied.

Total Time: 50 Minutes (Prep - 10 Minutes / Cook - 40 Minutes)

Servings: 3-4

Ingredients

• 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

1. Preheat the oven to 375 degrees and line two baking sheets with parchment paper.

2. In a small bowl, combine salt, paprika, pepper, chipotle, cayenne and garlic powder. Stir together.

3. Spread sweet potatoes on one baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle half of the seasoning over them and mix them up to coat evenly.

4. 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.

5. Place the sweet potatoes into the oven and bake for 10 minutes. Then place the bell pepper and onion sheet pan into the oven and continue baking for 30 minutes. Remove both pans at the halfway mark to stir for even baking.

6. Serving with your favorite fajita toppings and brown rice or quinoa.