Like pasta, who doesn’t love fajitas? I’ll tell you who: one of my good friends, Emily. She hates bell peppers. Well, she hates peppers of any kind. While I’m weary of anyone who hates peppers (because they’re the best), she’s awesome, so I’ll let it slide.
Growing up, I looked forward to fajita and taco nights. My mom always made it fun for us, lining up all the fixins and letting us “build” our own. Maybe that’s why I love Chipotle so much?
Truth be told, I used to be a Qdoba fan. When I moved to Hoboken, I lived right across the street from Qdoba. It was open late (yes!) and just so close. I’d make taco salad bowls with heaps of peppers, veggies, guac, tomatoes and corn. I’m that obnoxious person in the line who says, “Can I have just a LITTLE more?” Yup, that’s me.
Now, I don’t know how this idea exactly came to me, but I decided to put sweet potato noodles in a foil pouch and bake them. A lot of you have been asking me how I get my sweet potato noodles to the right consistency. You’ve asked me if I ever bake my sweet potato noodles and honestly, unless I’m making fries, no, I don’t.
Until today. Dun dun dun.
This method works like a charm. Simply place your sweet potato noodles in the center of a piece of foil, drizzle with some olive oil, season with salt and pepper and roast for 25 minutes at 375 or for 10 minutes at 400. If you want to make a meal, add your other ingredients on top of the bed of noodles and cook together.
It’s such an easy way to cook (no cleanup!) and, the flavors are deeply infused into the noodles as they steam in the foil pouch. The sweet potato noodles absorb the spices from the fajita mix and the olive oil and lime juice create the perfect amount of liquid needed to make a sauce.
I think it’s fun to just eat the noodles straight out of the foil pouch, but if you’re a bit classier than me, pour the contents of the pouch straight into a bowl or onto a plate.
These store well in the refrigerator too, so feel free to make a big batch and enjoy during the week for lunches.
Once you start cooking your spiralized veggies in foil pouches, you’ll never look back!
You can find this recipe on my Pinterest board, here:
- For fajita mix*:
- ¼ tsp cayenne pepper
- 1 tsp chili powder
- ¼ tsp garlic powder
- ½ tsp paprika
- ½ tsp smoked paprika
- ½ tsp onion powder
- ¼ tsp cumin
- 1/2 tsp salt
- ¼ tsp oregano
- For the rest:
- 8 chicken breast tenderloins (or 2 chicken breasts, cut into 8 tenderloin strips)
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- ½ large red or white onion, sliced into ½ inch strips
- 2 tbsp olive oil
- juice of 1 lime
- 1 avocado, insides cubed
- 1 large (350g+) sweet potato, peeled, Blade C
- Preheat the oven to 375 degrees.
- Place a large skillet over medium heat and coat with cooking spray. Add in the chicken and cook for 2 minutes, flip and cook another 2 minutes. Set aside the cooked chicken on a plate.
- In a bowl, combine all of the ingredients for the fajita mix. Set aside.
- In another bowl, place in the bell peppers, cooked chicken, avocado, olive oil and lime juice. Toss to combine. Add 1 tbsp of the fajita mix seasonings to the bowl and toss to combine. Set aside.
- Take out a large piece of tinfoil and place the sweet potato noodles in the center. Then, top with the fajita contents. Close the contents by folding the tinfoil into a pouch-like packet. Leave about 1 inch on the top, when enclosing (for the warm air to circulate and steam the contents).
- Place the foil pouch on a baking tray and bake in the oven for 20-25 minutes. Serve in pouches or pour out onto plates. Enjoy!
This makes more seasoning than you need. Save the leftovers for another meal!