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Twice Baked Fajita Sweet Potatoes

Words of wisdom: Building a house is always behind schedule and over budget. We’re currently still living with family while our house is being completed and, not only is it stressful to know our house is still not done and our belongings are still spread out between three different houses in two different states, but it has also totally thrown off our previously well-established meal prep schedule.
The closest reasonably priced grocery store is best visited on our way home from work so we do our food shopping on Mondays rather than Sundays. That means that by the time Sunday comes, the most I can do by way of prepping is cutting up whatever veggies are left in the back of the produce drawer in the fridge. On Monday evening we go to the gym, grocery shop at Market Basket, drive 45 minutes home, unload the groceries and cook dinner, and then get ready for bed. Tuesday comes around and we probably have leftovers from Monday’s dinner, so it feels silly to cook some more. By Wednesday we feel like we’re behind but the week is half-over so we fall into fend-for-yourself mode until Pizza Friday.
See what I mean? We have to get back into a routine!
Last week I had some uncooked chicken breast that need to either be cooked or frozen so I decided to throw in in the Crock Pot for my husband and I to use for lunches for the week. I added Sliced Bell Peppers and some pre-homemade taco seasoning to make it fajita style. We had done taco salad with corn chips a few days prior so I set out to find another way to prepare the chicken for an easy-to-pack lunch. Sweet potatoes. Why do I always forget about sweet potatoes?!

What you need…

  • 3 medium-sized sweet potatoes
  • ~1 lb chicken breast, trimmed of fat
  • 2 cloves of garlic, minced
  • 3 bell peppers (all one color or a mixture of different colors!)
  • 14.5 oz can diced tomatoes
  • tsp ground cumin
  • 2 tsp coriander
  • tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 cup shredded Mexican cheese
  • Serve with: Lime, avocado, salsa, canned beans, etc. (optional)

What to do…

  1. Add chicken breasts to a Crock Pot with spices, garlic, sliced bell peppers, diced tomatoes, and about 2 cups of water. Cook on low for 6 hours. When done, use a fork to shred the chicken right in the bowl of the Crock Pot and let sit while completing Steps 2-5.
  2. Preheat oven to 400°F. Pierce each sweet potato with a fork several times, wrap each one in tin foil, and bake for one hour in the oven, or until soft. Pro tip: Try putting a sheet of foil on the bottom rack in case they drip.
  3. Remove the sweet potatoes from the oven and unwrap the foil (allow them to cool for a few minutes so you don’t burn your fingers off); carefully slice them in half.
  4. Use a spoon or a small melon-baller to scoop out almost all of the flesh inside the potato, leaving just about a cm, or enough to retain the shape of a little “bowl”, and put the scooped out flesh into a medium bowl.
  5. Add the chicken fajita mixture to the flesh in the bowl and mix it all together.
  6. Arrange the skins on a baking sheet lined with foil (for easy clean up), and stuff them with the fajita sweet potato mixture. Sprinkle with cheese. Bake one last time in the oven for 15-20 minutes until cheese starts to brown.
  7. Serve with lime, avocado, salsa, beans, or anything else that you please!

These “twice-baked sweet potato fajitas” are EASY to make, impressive to look at once they’re done, and perfect for a brown-bag work lunch. Place 1/2 of a sweet potato in a microwave safe container (we use rectangular 2-cup Pyrex containers) and microwave for 2 minutes when you’re ready to eat. Freeze anything left over after 3 days and adjust microwaving time if heating from frozen.

In very little time I prepared 6 lunches and I can’t wait to make them again! What are some other awesome sweet potato recipes that I should try?!




This post first appeared on Simply Rooted, please read the originial post: here

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Twice Baked Fajita Sweet Potatoes

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