Chicken Fajita Bowls with Spiralized Sweet Potatoes
Try this Chicken Fajita Bowls with Spiralized Sweet Potatoes recipe, or contribute your own.
Try this Chicken Fajita Bowls with Spiralized Sweet Potatoes recipe, or contribute your own.
- 1/2 teaspoon salt
- 2 red bell peppers
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chili powder
- 1 lime juiced
- 1/2 cup salsa
- â¼ teaspoon cayenne pepper
- for the fajitas:
- 4 strips
- 2 green bell peppers
- 1 white onion peeled
- 1 large sweet potato or 2 mediums sweet potatoes peeled
- 2 cups chopped lettuce (i used bibb)
- 1 avocado peeled, pitted and insides sliced
- for the fajita seasoning:
- â¼ teaspoon paprika
- â½ teaspoon smoked paprika
- â½ teaspoon onion powder
- â¼ teaspoon cumin
- â¼ teaspoon oregano
- Carbohydrate 111.865483340107 g
- Cholesterol 0 mg
- Fat 45.5449666668398 g
- Fiber 41.7504326778876 g
- Protein 17.3402300016664 g
- Saturated Fat 6.57580766669913 g
- Serving Size 1 1 recipe (1460g)
- Sodium 827.152667315896 mg
- Sugar 70.1150506622193 g
- Trans Fat 3.64332366665584 g
- Calories 794 calories
Step-by-step
- Mix together the ingredients for the fajita seasoning a small bowl.
- Place the chicken, half the olive oil, lime juice, and half of the fajita seasoning in a medium bowl and toss together well. Set aside in the refrigerator while you prepare the spiralized vegetables.
- Spiralize the bell peppers and onions with Blade A. Switch to Blade D and spiralize the sweet potatoes.
- Heat a large skillet over medium-high heat. Once heated, add the chicken and any remaining oil/seasonings. Cook for 5 minutes per side or until chicken is cooked through and no longer pink on the inside. Set aside.
- Heat the remaining olive oil in the skillet back over medium-high heat. Immediately add the sweet potatoes, onions, and bell peppers. Add the remaining fajita seasoning mix and toss well to combine. Let cook for 10 minutes or until potatoes are cooked through, tossing occasionally.
- Assemble the fajita bowls: divide the fajita mixture, chicken, and lettuce into bowls. Top with avocado and salsa.
Swapping fresh bell peppers for pickled or roasted jarred peppers changes the structural integrity of a fajita bowl entirely. Fresh peppers retain high water content and crisp cellular walls, which yield to a firm crunch when quickly tossed in a hot skillet. Jarred alternatives arrive pre-softened by acidic brine or thermal processing, turning limp under heat and releasing excess moisture that steams the vegetables instead of browning them. Cooking raw sweet potato noodles requires deliberate management of starch and heat. Cut vegetables must hit a skillet heated to medium-high to evaporate surface moisture rapidly before the starches gelatinize into a gummy texture. When using a spiralizer, blade selection dictates surface area. Blade D creates dense strands that require a full 10 minutes of pan time to soften completely through their dense cores. Toss the vegetables occasionally during this window to ensure even heat distribution without breaking the delicate strands. Marinating the chicken in fresh lime juice for 15 minutes breaks down exterior proteins just enough to tenderize the meat without altering the internal structure. Reserve avocado slices until the final assembly phase to prevent enzymatic browning caused by oxidation upon air exposure.
