High Protein / Weight Watchers Friendly
Steak Fajita Sweet Potato Bowl takes everything people like about steak fajitas and turns it into a hearty high protein dinner.
You still have the peppers, onions, seasoned sirloin, lime, and a little heat, but roasted sweet potatoes take the place of tortillas.
There’s plenty going on in each bowl without making dinner feel overly complicated. The sweet potatoes have a little chili and garlic seasoning, and the steak gets the full fajita spices with cumin, smoked paprika, and chili powder.
A cool Greek yogurt sauce finishes everything off with lime and hot sauce.
The peppers give the bowl plenty of color, and the creamy sauce is easy to make as mild or spicy as you want. Use less hot sauce for a gentler version or add a little more when you want some kick.
All you need is a baking sheet for the sweet potatoes and a large skillet for the steak and peppers. It’s a satisfying Tex-Mex dinner that also works well for meal prep.
Why You’ll Love This Steak Fajita Sweet Potato Bowl
Plenty of Fajita Flavor
The steak has the familiar chili, cumin, garlic, and smoky seasoning you’d expect from fajitas. Peppers, onions, lime, and cilantro keep that Tex-Mex flavor going through the whole bowl.
31 Grams of Protein
Each serving has about 31 grams of protein, making this an easy choice when you want a filling high protein dinner.
A Creamy Sauce Without Anything Heavy
Greek yogurt makes a simple fajita sauce with lime, hot sauce, and seasonings. It’s cool and creamy with just enough heat to stand up to the steak.
Easy to Adjust the Heat
Hot sauce is only used in the sauce, so the spice level is simple to control. Keep it mild or add more heat at the table.
Works for Meal Prep
The sweet potatoes, steak, peppers, and onions can be portioned into containers ahead of time. Keep the sauce separate until serving.
Ingredient Substitutions
Sirloin Steak
Flank steak or skirt steak can be used instead of sirloin. Slice either one thinly across the grain.
Bell Peppers
Use any combination of red, yellow, orange, or green bell peppers. Three peppers total will keep the proportions about the same.
Greek Yogurt
Plain low-fat Greek yogurt can replace nonfat Greek yogurt if that’s what you have on hand.
Hot Sauce
Use your favorite hot sauce and adjust the amount based on how spicy it is.
Cilantro
If cilantro isn’t your thing, simply leave it off. Chopped green onions also work well here.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Steak Fajita Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
For the Steak Fajita:
- 1 pound lean sirloin steaks cut into thin strips
- 2 teaspoon olive oil divided
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 medium green bell pepper sliced
- 1 medium yellow onion sliced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lime juice
For the Fajita Sauce:
- ½ cup plain nonfat greek yogurt
- 1 tablespoon fresh lime juice
- 1 teaspoon hot sauce
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
For Serving:
- 2 tablespoon chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Add the sweet potatoes, 2 teaspoons olive oil, ½ teaspoon chili powder, ½ teaspoon garlic powder, and ¼ teaspoon salt to a large mixing bowl. Toss to coat.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Add the steak strips, 1 teaspoon chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to a large mixing bowl. Toss to coat.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat.
- Add the bell peppers and onion. Cook for 6 to 8 minutes, stirring occasionally, until tender-crisp and lightly browned.
- Transfer the vegetables to a plate.
- Heat the remaining 1 teaspoon olive oil in the skillet.
- Add the steak in a single layer. Cook for 3 to 5 minutes, stirring occasionally, until browned and cooked to your preferred doneness.
- Return the peppers and onion to the skillet. Add 1 tablespoon lime juice and stir.
- Add the Greek yogurt, 1 tablespoon lime juice, hot sauce, chili powder, garlic powder, and salt to a small bowl. Whisk until smooth.
- Divide the roasted sweet potatoes among 4 bowls. Divide the steak fajita mixture among the bowls.
- Drizzle each bowl with the fajita sauce. Sprinkle with cilantro and serve with lime wedges.
Notes
Tips and Tricks
Slice the steak thinly – Thin strips cook quickly and are easier to divide evenly among the bowls. Cut evenly sized sweet potatoes – Keeping the cubes close to ½ inch helps them roast at about the same rate. Give the steak some room – A crowded skillet can make the steak steam instead of brown. Cook it in two batches if your skillet is smaller. Keep the sauce separate for meal prep – Add it after reheating so it stays cool and creamy.Storing and Reheating
Refrigerator – Store the sweet potatoes, steak, and vegetables in an airtight container for up to 4 days. Refrigerate the sauce separately. Microwave – Reheat the steak, vegetables, and sweet potatoes until hot, then add the cold fajita sauce. Skillet – Reheat the steak and vegetables over medium heat until warmed through. The sweet potatoes can be reheated in the same skillet or separately.Nutrition
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