Steak Fajita Sweet Potato Bowl
Steak Fajita Sweet Potato Bowl is a high protein dinner with seasoned steak, roasted sweet potatoes, peppers, and creamy fajita sauce.
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
Estimated: 6 WW Points per Bowl
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
Calories: 350kcalCarbohydrates: 35gProtein: 31gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 70mgSodium: 694mgPotassium: 1100mgFiber: 6gSugar: 9gVitamin A: 17588IUVitamin C: 129mgCalcium: 126mgIron: 4mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane