Fajita night just got WAY easier.
I’ll admit, I have very basic, rudimentary knife skills. I definitely don’t hold the knife the right way and I could certainly mince with more precision.
I will say, I’m sure a knife skills 101 class would make me a quicker cook, since buying a great brand of knives in the first place changed my cooking game.
I’m not great at getting evenly sliced cuts when I slice vegetables, especially when slicing onions and peppers. Some are chunky, some are crooked, and some are too thin.
Luckily, enter my savior, the Inspiralizer. The Inspiralizer makes gorgeous noodles out of veggies, but it also works just like a veggie slicer and is much easier to use than a mandoline.
Whenever I do spiralizing demos, people always give me the most “oohs” and “aahs” when I spiralize onions and bell peppers! I think it’s because we all secretly hate slicing onions and peppers. It’s monotonous and takes a lot of focus!
Well, you’ll be able to spiralize an onion in under 10 seconds (more like 5 seconds) with the Inspiralizer. All the same width and shape. Easy to toss into meals like these chicken fajitas!
I added sweet potato noodles for some extra heartiness and nutrients. Plus, I love roasted and cubed sweet potatoes in my burrito bowls, so I wanted to incorporate them here! They add a nice sweetness.
Make these fajitas for dinner and then bring the leftovers to work the next day – they save well in the refrigerator! And you can’t go wrong with avocado, salsa, and fajitas, right?
Happy Monday! Hope you all are having a stellar start to your weeks!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 8 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.