baked sweet potatoes with fajita topping

I love being active and working out – and currently I spend 3-4 times a week in the gym enjoying my music and lifting weights or training high-intensity intervals.

And on a lowcarb diet I can easily push through those workouts, but for the past couple of days I had to pair these workouts with my mentally draining office job and for two evenings now I had to cancel my gym session due to a lack of energy.


Believing in the success of a macronutrient balanced diet, I will up my carb intake now a bit to see if them carbs will give me energy back and if I can even push for greater results.

But being paleo is still key – that’s why the star of the show is: THE SWEET POTATOE

Wait a minute, aren’t these potatoes? Like in the “not-allowed-in-a-paleo-diet”-potatoes?

While there might be a lot of controversy about starchy vegetables in a paleo diet and the fact that our white potatoes have not even been discovered back when our ancestors roamed the world and hunted or searched for food – sweet potatoes are considered paleo by many experts (as they met several key dietary requirements) and should come to rescue when you feel you body is in need for carbs. I recommend them on heavy workout days as a once in while  addition.


I simply baked mine tonight in the oven and now I’d like to share this delicious meal with you. Enjoy.

Baked Sweet Potatoe with Fajita Topping

  • Servings: 1
  • Difficulty: easy
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Sweet potatoes might look like their white name-twins, but are actually considered as paleo friendly food if you want to replenish on healthy carbs the right way, Yes they do have an effect on blood sugar, but a slow and steady one. 



  • 1 medium sized sweet potato, peeled and washed
  • 100g chicken breast, cubed
  • 100g mushrooms, sliced
  • 1 medium onion, peeled and ringed
  • 1 small yellow pepper, cut in pieces
  • 1 tsp cumin
  • 1 tsp paprika powder
  • pepper
  • olive oil


  1. Pre-heat your oven to 200°C and poke the sweet potato all around with a fork and place it on a baking tray to roast for about 30 – 35 minutes.
  2. In the meantime heat up the oil in a pan and season the chicken cubes with cumin, paprika and pepper.
  3. Add vegetables and meat into the pan an sear until cooked well – season to taste.
  4. Slice the potato in half when done and top it with the fajita mix and sour cream (optional)

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