Sheet Pan Roasted Sweet Potato and Chickpea Fajitas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Roasted Sweet Potato and Chickpea Fajitas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato and Chickpea Fajitas

Enjoy a vibrant medley of roasted small sweet potato cubes, tender chickpeas, and colorful bell peppers and red onions, all tossed with a smoky spice blend and finished with a refreshing Greek yogurt lime crema. This sheet pan meal brings festive flavors and satisfying textures without overpowering your nutritional goals.

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NUTRITION

585kcal
Protein
34.3g
Fat
12.1g
Carbs
86.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, rinsed & drained

1 small sweet potato, cubed (~90g)

1 medium red bell pepper, sliced

1/2 red onion, sliced

1/2 tbsp olive oil

3/4 cup nonfat Greek yogurt

1 lime wedge

Spice mix (cumin, smoked paprika, garlic powder, salt, pepper)

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PREPARATION

  • 1

    Preheat oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a large bowl, combine chickpeas, cubed small sweet potato, sliced red bell pepper, and red onion.

  • 3

    Drizzle with 1/2 tablespoon olive oil and sprinkle the spice mix over the vegetables and chickpeas. Toss well to coat evenly.

  • 4

    Spread the mixture in a single layer on the prepared sheet pan.

  • 5

    Roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the vegetables are slightly charred.

  • 6

    While roasting, prepare the Greek yogurt lime crema by stirring the nonfat Greek yogurt with a squeeze of lime juice and a pinch of salt.

  • 7

    Remove the sheet pan from the oven and serve the roasted veggies and chickpeas warm, topped with a dollop of Greek yogurt lime crema and an extra lime wedge on the side.

Sheet Pan Roasted Sweet Potato and Chickpea Fajitas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Roasted Sweet Potato and Chickpea Fajitas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato and Chickpea Fajitas

Enjoy a vibrant medley of roasted small sweet potato cubes, tender chickpeas, and colorful bell peppers and red onions, all tossed with a smoky spice blend and finished with a refreshing Greek yogurt lime crema. This sheet pan meal brings festive flavors and satisfying textures without overpowering your nutritional goals.

NUTRITION

585kcal
Protein
34.3g
Fat
12.1g
Carbs
86.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, rinsed & drained

1 small sweet potato, cubed (~90g)

1 medium red bell pepper, sliced

1/2 red onion, sliced

1/2 tbsp olive oil

3/4 cup nonfat Greek yogurt

1 lime wedge

Spice mix (cumin, smoked paprika, garlic powder, salt, pepper)

PREPARATION

  • 1

    Preheat oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a large bowl, combine chickpeas, cubed small sweet potato, sliced red bell pepper, and red onion.

  • 3

    Drizzle with 1/2 tablespoon olive oil and sprinkle the spice mix over the vegetables and chickpeas. Toss well to coat evenly.

  • 4

    Spread the mixture in a single layer on the prepared sheet pan.

  • 5

    Roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the vegetables are slightly charred.

  • 6

    While roasting, prepare the Greek yogurt lime crema by stirring the nonfat Greek yogurt with a squeeze of lime juice and a pinch of salt.

  • 7

    Remove the sheet pan from the oven and serve the roasted veggies and chickpeas warm, topped with a dollop of Greek yogurt lime crema and an extra lime wedge on the side.