I am traditionally a very picky eater. This may be surprising to many of you (but not my mom ;))
I have been on a mission the last few years to find ways to enjoy all foods. Whether it’s a weird looking vegetable, or a sweet carb.. I’m trying here! This recipe is one that even I (the anti-sweet potato lady) can happily get behind!
If you prefer a different texture, combine the sweet potatoes below with your protein of choice. Personally, I’m all about that cottage cheese.
If you love Mexican flavours, but want a healthier option.. Look no further!
Fajita Sweet Potato Cottage Bowls
Vegetarian fajitas... Healthy fajitas... Not something I saw myself looking for, but I'm so glad that I tried it! This recipe is easy to double, triple, or multiply until your heart's content!
- 1-2 tsp olive oil
- 1/2 a small sweet potato peeled and cut into 1/2-inch cubes
- 1/4 cup chopped onion
- 1/2 cup chopped red bell pepper
- 2 tablespoons diced jalapeno seeds removed
- 2 teaspoons fajita* seasoning
- Salt and pepper
- 3/4 cup cottage cheese
- 1/4 cup fresh salsa
- Cilantro for garnish
Combine olive oil, sweet potato, salt, and pepper in a bowl thoroughly. Heat a large nonstick pan over medium heat. Add the sweet potato to the pan. Cook, stirring often, for 10 minutes.
Stir in the onion, bell peppers, jalapeno pepper, and fajita seasoning. Add a splash of water if needed to keep everything from sticking. Cook, stirring occasionally, for an additional 10 minutes, or until the potatoes are tender.
Add cottage cheese to a bowl and top with the sweet potato mixture. Drizzle the salsa over the top and add a sprinkle of chopped cilantro. Serve immediately or store potato mixture and cottage cheese separately in the fridge for up to 4 days, reheating potatoes before adding to the cottage cheese bowl.
*Image credit to One Sweet Miss. Recipe adapted from her as well!