Chicken Fajita Sweet Potato Bowls
Looking for more high protein meal ideas? Try my Chipotle Chicken Quesadillas or my Arayes -Crispy Pita Stuffed Lamb
Helpful Tips
Storage
Store leftovers in airtight containers in the fridge for up to 3 days.
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Substitutions
- Chicken thighs → chicken breast for a leaner option
- Sweet potato → white potato or pumpkin
- Avocado → corn, cucumber, or shredded lettuce
Serving Suggestions
For a bigger training-day meal: serve over rice or quinoa, or add black beans for extra carbs + fibre.
For extra flavour: top with fresh coriander, pickled onion or jalapeños.
Helpful Tips
Storage
Store leftovers in airtight containers in the fridge for up to 3 days.
Substitutions
- Chicken thighs → chicken breast for a leaner option
- Sweet potato → white potato or pumpkin
- Avocado → corn, cucumber, or shredded lettuce
Serving Suggestions
For a bigger training-day meal: serve over rice or quinoa, or add black beans for extra carbs + fibre.
For extra flavour: top with fresh coriander, pickled onion or jalapeños.
Ingredients
For the Sweet Potato:
- 1.2kg sweet potato, cut into 2cm cubes
- 1 tbsp olive oil
- 2 tsp paprika
- 1 tsp salt
For the Chicken:
- 800g boneless skinless chicken thighs
- 1 tbsp paprika
- 1 tbsp cumin
- 1/2 tbsp oregano
- 1/2 tbsp coriander powder
- Salt and pepper, to taste
- 1 tbsp freshly squeezed lime juice
- 1 tbsp olive oil
For the capsicum and onion:
- 1 red capsicum, sliced
- 1 green capsicum, sliced
- 1 red onion, thinly sliced
- Salt and pepper, to taste
- 1 tsp olive oil
For the Lime Yoghurt Sauce:
- 1 cup (250g) 0% / high-protein Greek yoghurt
- 2 tbsp lime juice (about 1 lime)
- ½ tsp cumin
- ½ tsp paprika
- 2 small garlic cloves, finely grated
- 1 tsp honey or maple syrup
- Salt +and pepper, to taste
- 2 tbsp water (optional, to thin)
To serve:
- 1 avocado, mashed
- 40g grated cheese
- Lime wedges (optional)
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Sweet Potato:
- Add sweet potato to a large bowl with olive oil, paprika and salt. Toss well to coat.
Air Fryer (faster):
- Preheat air fryer to 200°C (if your air fryer needs preheating).
- Tip the sweet potatoes into the air fryer basket in a single layer (cook in 2 batches if needed).
- Air fry for 18–22 minutes, tossing halfway, until golden and crisp on the edges and tender inside.
Oven:
- Preheat oven to 220°C fan-forced.
- Spread the sweet potatoes onto a lined tray in a single layer (don’t overcrowd).
- Roast for 35-45 minutes, flipping halfway, until golden and crispy.
For the capsicum and onion:
- Add the capsicum and red onion to a bowl. Drizzle with olive oil and season with salt and pepper, then toss well to coat.
- Oven method: Spread onto a lined baking tray in a single layer (don’t overcrowd). Roast at 220°C fan-forced for 20–25 minutes, tossing halfway, until softened and lightly caramelised.
- BBQ method: Heat BBQ to medium-high. Cook on a grill plate for 10–15 minutes, tossing regularly, until softened and charred around the edges.
For the Chicken:
- Add the chicken thighs to a bowl and coat with paprika, cumin, oregano, coriander powder, salt, pepper and lime juice.
- Heat a large pan or BBQ over medium-high heat and add a drizzle of olive oil. Cook the chicken for 5–6 minutes per side, or until browned and cooked through. Rest for 2 minutes, then slice.
For the Lime Yoghurt Sauce:
- Add the Greek yoghurt, lime juice, cumin, paprika, garlic, honey/maple syrup, salt and pepper to a small bowl. Mix until smooth and creamy. If you’d like a thinner sauce, stir through 1 tbsp water (add a little at a time).
- Taste and adjust: add a pinch more salt for flavour, extra lime for brightness, or a bit more honey if it tastes too sharp.
To serve:
Spoon the sweet potato, roasted capsicum and onion, and sliced chicken into 4 bowls. Dollop over the lime yoghurt sauce, add ¼ smashed avocado per bowl, then finish with a light sprinkle of cheese and an extra squeeze of lime.
Ingredients
For the Sweet Potato:
- 1.2kg sweet potato, cut into 2cm cubes
- 1 tbsp olive oil
- 2 tsp paprika
- 1 tsp salt
For the Chicken:
- 800g boneless skinless chicken thighs
- 1 tbsp paprika
- 1 tbsp cumin
- 1/2 tbsp oregano
- 1/2 tbsp coriander powder
- Salt and pepper, to taste
- 1 tbsp freshly squeezed lime juice
- 1 tbsp olive oil
For the capsicum and onion:
- 1 red capsicum, sliced
- 1 green capsicum, sliced
- 1 red onion, thinly sliced
- Salt and pepper, to taste
- 1 tsp olive oil
For the Lime Yoghurt Sauce:
- 1 cup (250g) 0% / high-protein Greek yoghurt
- 2 tbsp lime juice (about 1 lime)
- ½ tsp cumin
- ½ tsp paprika
- 2 small garlic cloves, finely grated
- 1 tsp honey or maple syrup
- Salt +and pepper, to taste
- 2 tbsp water (optional, to thin)
To serve:
- 1 avocado, mashed
- 40g grated cheese
- Lime wedges (optional)
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Sweet Potato:
- Add sweet potato to a large bowl with olive oil, paprika and salt. Toss well to coat.
Air Fryer (faster):
- Preheat air fryer to 200°C (if your air fryer needs preheating).
- Tip the sweet potatoes into the air fryer basket in a single layer (cook in 2 batches if needed).
- Air fry for 18–22 minutes, tossing halfway, until golden and crisp on the edges and tender inside.
Oven:
- Preheat oven to 220°C fan-forced.
- Spread the sweet potatoes onto a lined tray in a single layer (don’t overcrowd).
- Roast for 35-45 minutes, flipping halfway, until golden and crispy.
For the capsicum and onion:
- Add the capsicum and red onion to a bowl. Drizzle with olive oil and season with salt and pepper, then toss well to coat.
- Oven method: Spread onto a lined baking tray in a single layer (don’t overcrowd). Roast at 220°C fan-forced for 20–25 minutes, tossing halfway, until softened and lightly caramelised.
- BBQ method: Heat BBQ to medium-high. Cook on a grill plate for 10–15 minutes, tossing regularly, until softened and charred around the edges.
For the Chicken:
- Add the chicken thighs to a bowl and coat with paprika, cumin, oregano, coriander powder, salt, pepper and lime juice.
- Heat a large pan or BBQ over medium-high heat and add a drizzle of olive oil. Cook the chicken for 5–6 minutes per side, or until browned and cooked through. Rest for 2 minutes, then slice.
For the Lime Yoghurt Sauce:
- Add the Greek yoghurt, lime juice, cumin, paprika, garlic, honey/maple syrup, salt and pepper to a small bowl. Mix until smooth and creamy. If you’d like a thinner sauce, stir through 1 tbsp water (add a little at a time).
- Taste and adjust: add a pinch more salt for flavour, extra lime for brightness, or a bit more honey if it tastes too sharp.
To serve:
Spoon the sweet potato, roasted capsicum and onion, and sliced chicken into 4 bowls. Dollop over the lime yoghurt sauce, add ¼ smashed avocado per bowl, then finish with a light sprinkle of cheese and an extra squeeze of lime.
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