- 1 medium head onion, peeled, chopped
- 1 medium head savoy cabbage, chopped
- 3 pcs carrot, washed and sliced into ribbons with a peeler (if you can buy different colours, buy them and use them, I used 3 different colours)
- 3 pcs bell pepper, different colours, chopped
- 2 big kale leaf, chopped
- 1 small grilled chicken, chopped into small pieces (I had leftover, so used that)
- 1 Tbsp fajita seasoning
- 1 tsp garlic powder
- 1 tsp dried oregano
- salt to taste
- 1-1.5 sweet potato per portion
Instructions
- Preheat oven to 400 F.
- Cover a baking tray with baking paper.
- Wash the sweet potato and place them on the baking sheet without peeling.
- When the oven reaches the right temperature, place the sweet potato into the oven.
- Bake them for 40-50 minutes. Pierce one of them with a knife at around 40 minutes. If the knife slides in easily, then they're done.
- While the sweet potato is in the oven, use your time to prepare the other bit.
- Chop the onion and start to sautee it on low heat. You don't need any oil or fat, if you sautee it on a low heat.
- Chop the bell pepper, savoy cabbage and put them on top of the onion.
- After washing the carrots, make ribbons out of them with the help of a peeler, then add it the the other veggies.
- If you have leftover grilled chicken, chop it and mix it with the veggies. If you don't have leftover chicken or other meat, chop the raw chicken and add it to the pot right after the onion.
- Cover the pot with a lid and sautee, steam the veggies and meat in their own juices. If you don't have to wait for the meat to have it cooked through, because you use leftover, then you can even leave the veggies a bit crunchy.
- When the sweet potatoes get done, cut them into half and serve it with the veggie-chicken mix.
