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Rainbow Fajitas

All the taste and none of the guilt!  These fajitas are hands down the best I have ever had. These beautiful colors blend together beautifully for a flavor and nutrient carnival!

This recipe is simple to prepare, just a bit of chopping and sautéing and in less than 30 minutes you will appreciate the little bit of time it took!

Gluten Free, Paleo, and ExistUp Reboot Friendly.


Peel and chop sweet potatoes into 1" cubes. Toss with 1/2 tbsp melted coconut oil, 1/2 tsp salt and the juice of one lime. Roast sweet potatoes 350 °F for 20 minutes or until fork tender, turn over 1/2 way through roasting. 

Meanwhile, chop chicken breast into 1'" cubes and sauté covered with 1 tbsp coconut oil until cooked through, retain juice.


Slice bell peppers, onion and saute with 1 1/2 tbsp coconut oil in a large pan over medium heat for 5 minutes or until peppers are el dente.  Add seasoning packet, 1/2 tsp salt and toss to coat.  Add chicken, with retained liquid and 1/2 cup water.  

Chop cilantro and toss with roasted sweet potatoes. Serve with salsa in  "make your own" serving bowls with organic, gluten free tortilla wraps.


1 purple sweet potato

1 orange sweet potato

1 large red onion

3 bell peppers of different colors

1/4 bunch cilantro

1 lime

1 tsp pink Himalayan salt

4 tbsp coconut oil

1 Simply Organic taco seasoning packet

1-2 lbs organic chicken breast 

1 jar organic salsa

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