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!
Ingredients
- 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
Instructions
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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.
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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.
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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.
Recipe Notes
*Make your own or buy, but avoid high sodium taco seasonings!
This recipe counts as:
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*Image credit to One Sweet Miss. Recipe adapted from her as well!
