Ingredients

The following ingredients have 4 Servings
  • 3/4 teaspoon salt
  • 1 tablespoon chili powder (see note 1)
  • 1.5 teaspoon cumin
  • 1.5 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne (optional)
  • 4 cups butternut squash (cut into 1/2 inch cubes; see note 2)
  • 19 oz can chickpeas (drained and rinsed)
  • 1 red onion (sliced into 1/2 inch strips)
  • 2 bell peppers (sliced)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup (see note 3)
  • 1 lime (juiced)
  • tortillas
  • Greek yogurt
  • Avocado
  • Cilantro
  • Salsa

Instruction

  • Pre-heat: Heat oven to 425°F.
  • Prepare seasoning- In a small bowl, stir together the salt, chili powder, cumin, paprika, garlic powder, onion powder and cayenne.
  • Combine ingredients- In a large bowl, toss together the butternut squash cubes, chickpeas, red onion, bell peppers, maple syrup, lime juice and olive oil. Sprinkle the seasoning over, and toss until evenly coated.
  • Cook- Spread mixture evenly on 1-2 sheet pans, then bake at 425°F for 25 minutes, stirring once halfway through.
  • Serve- Spoon filling into tortillas and top with avocado, coconut yogurt, salsa, or your favorite fajita toppings.