Crispy Sheet Pan Sweet Potato and Black Bean Fajitas

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

Crispy Sheet Pan Sweet Potato and Black Bean Fajitas

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Sweet Potato and Black Bean Fajitas

Savor these vibrant fajitas featuring tender sweet potato cubes, hearty black beans, crisp bell peppers, and marinated tempeh crisped to perfection on a sheet pan. Finished with a drizzle of olive oil and a zesty fajita seasoning, this dish delivers a festive burst of color and flavor that's both satisfying and balanced.

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NUTRITION

557kcal
Protein
32g
Fat
17.3g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (~100g)

0.75 cup Black Beans (~130g, no salt added)

1 medium Red Bell Pepper

1 medium Green Bell Pepper

0.5 medium Red Onion

80g Tempeh

0.5 tablespoon Olive Oil

1 teaspoon Fajita Seasoning

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Rinse and drain the black beans.

  • 3

    Slice the red and green bell peppers into thin strips and cut the red onion into wedges.

  • 4

    Cube or crumble the tempeh into uniform pieces. In a large bowl, toss the sweet potato, black beans, bell peppers, onion, and tempeh with olive oil and fajita seasoning until evenly coated.

  • 5

    Spread the mixture out evenly on the prepared sheet pan in a single layer to ensure they crisp up in the oven.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the sweet potatoes are tender and the edges are nicely crispy.

  • 7

    Remove from the oven and serve immediately for a delicious, nutrient-balanced meal.

Crispy Sheet Pan Sweet Potato and Black Bean Fajitas

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

Crispy Sheet Pan Sweet Potato and Black Bean Fajitas

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Sweet Potato and Black Bean Fajitas

Savor these vibrant fajitas featuring tender sweet potato cubes, hearty black beans, crisp bell peppers, and marinated tempeh crisped to perfection on a sheet pan. Finished with a drizzle of olive oil and a zesty fajita seasoning, this dish delivers a festive burst of color and flavor that's both satisfying and balanced.

NUTRITION

557kcal
Protein
32g
Fat
17.3g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (~100g)

0.75 cup Black Beans (~130g, no salt added)

1 medium Red Bell Pepper

1 medium Green Bell Pepper

0.5 medium Red Onion

80g Tempeh

0.5 tablespoon Olive Oil

1 teaspoon Fajita Seasoning

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Rinse and drain the black beans.

  • 3

    Slice the red and green bell peppers into thin strips and cut the red onion into wedges.

  • 4

    Cube or crumble the tempeh into uniform pieces. In a large bowl, toss the sweet potato, black beans, bell peppers, onion, and tempeh with olive oil and fajita seasoning until evenly coated.

  • 5

    Spread the mixture out evenly on the prepared sheet pan in a single layer to ensure they crisp up in the oven.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the sweet potatoes are tender and the edges are nicely crispy.

  • 7

    Remove from the oven and serve immediately for a delicious, nutrient-balanced meal.