A simple one sheet pan recipe with all the flavor. Simple, colorful, and ready in under an hour!
SERVING SIZE: 2
THE RECIPE:
Preheat oven to 425°F. Line a sheet pan with foil for easy clean up. Rinse and drain the black beans and set aside.
Scrub the sweet potato (no need to peel unless you prefer). Slice into 1/4-inch rounds or half-moons so they cook evenly. Cut the red onion into slices and the red pepper into even strips. Slice the avocado and chop the cilantro.
Spread the vegetables in a single layer on the sheet pan, giving them space so they roast evenly. Lightly spray with olive oil and season with salt and chili powder.
Roast for 20–25 minutes, tossing once at the 12–15 minute mark, until sweet potatoes are tender and edges are browned.
To make the sauce, combine lime juice, Greek yogurt, water, chili powder, salt, hot sauce, and olive oil in a small bowl. Whisk until smooth; add more water if you want a thinner drizzle.
Divide the roasted veggies and beans between two bowls. Top with sliced avocado, cheese, a drizzle of crema, and chopped cilantro.
Vegetarian Sheet Pan Fajita Bowl
Ingredients
- 1 sweet potato diced
- 1 small to medium red onion sliced
- 1 red pepper cut into strips
- 8 oz black beans (about half a can)
- half avocado sliced
- 1/2 cup Mexican shredded cheese
- handful of cilantro to top
For the crema:
- half lime squeezed
- 2 tbsp Greek yogurt
- 1/4 cup water
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 tsp hot sauce of choice
Instructions
- Preheat oven to 425°F. Line a sheet pan with foil for easy clean up. Rinse and drain the black beans and set aside.
- Scrub the sweet potato (no need to peel unless you prefer). Slice into 1/4-inch rounds or half-moons so they cook evenly. Cut the red onion into slices and the red pepper into even strips. Slice the avocado and chop the cilantro.
- Spread the vegetables in a single layer on the sheet pan, giving them space so they roast evenly. Lightly spray with olive oil and season with salt and chili powder.
- Roast for 20–25 minutes, tossing once at the 12–15 minute mark, until sweet potatoes are tender and edges are browned.
- Combine lime juice, Greek yogurt, water, chili powder, salt, hot sauce, and olive oil in a small bowl. Whisk until smooth; add more water if you want a thinner drizzle.
- Divide the roasted veggies and beans between two bowls. Top each with sliced avocado, cheese, a drizzle of crema, and chopped cilantro.
