Steak fajita stuffed sweet potatoes not only provide a healthy, delicious, nutrient-dense meal, but they can be done in no time flat! How wonderful is that on a weeknight?

What dinner shouldn’t include a crispy, salt-crusted sweet potato with sizzling Mexican-spiced onions, peppers and juicy, tender steak! Top that with bacon guacamole and mango salsa for an additional win!

I am always in search of EASY, healthy dinners and this one doesn’t disappoint! If someone in your family isn’t a fan of sweet potatoes, they could use a tortilla shell instead.

how to bake the sweet potatoes

I like to microwave the potatoes for a couple of minutes to speed up the cooking process. Then I put them in the oven to get the skins crispy.

Wash and dry the sweet potatoes. Drying is super important because we want the skin to crisp up nicely during baking.
Poke holes all over the sweet potato. Prick it with a fork 4 times on one side, flip and do 4 on the other side.
Drizzle the sweet potatoes with olive oil and roll in sea salt or kosher salt (I like sea salt flakes). You can also add salt to a plate and roll the potato.
Place the potatoes on a plate and microwave for 3-4 minutes.
From microwave, place the potatoes on a parchment lined baking sheet.

how to make the steak fajitas

Start by making the marinade and dividing it by two. Mix your sliced veggies in one half and the sliced steak in the other half.

Place a skillet on medium heat and add the peppers and onions. Saute for 5 minutes until soft. Next, cook the steak. You could add the steak directly to the veggies or remove the veggies from the pan and cook the steak by itself. Separate them if you want everyone in the family to be able to build their fajita with the things they like.

The steak will only take about 5 minutes so do this step when the baked sweet potatoes are close to finished.

how to serve steak fajita stuffed sweet potatoes

Take the baked sweet potatoes out of the oven and cut a slit in them. Open and stuff with peppers, onions and steak.

Top with guacamole, diced jalapeños, salsa, cheese, sour cream or cilantro.

other options for steak fajitas without tortillas

If you want to pass on tortillas, you have options! You could serve the steak fajitas and veggies:

on lettuce or other greens for a fajita salad
in a quinoa fajita bowl

can you cook steak fajitas in the oven?

Yes, you could broil them. Follow directions until it’s time to saute on the stove top. Instead, place vegetables on a baking sheet and place under the broiler for about 5 minutes. Take them out and add steak to the sheet pan. Place back under the broiler for another 4-5 minutes.

are steak fajitas healthy?

Absolutely. Fajitas are a fantastic way to incorporate a variety of fresh veggies. In addition to peppers and onions, you can throw in spinach, kale, garlic, mushrooms or tomatoes.

Also, don’t be afraid of the healthy fats which olive, avocado or coconut oil provide.

Lastly, for the steak, I recommend using grass-fed beef. It’s a little pricier but it means that the cows ate grass instead of grain which can contain antibiotics and growth hormones.

angle shot of steak fajita on sweet potato

what steak do you use for fajitas?

Flank, flat iron or skirt steak are the most commonly used fajita meats.

what goes with steak fajitas?

So much! Here are suggestions for topping your steak fajitas:

bacon guacamole or regular guacamole
mango salsa
sliced avocados
diced jalapeños
sour cream
shredded cheese
cilantro

steak fajita stuffed sweet potatoes

Author: Karen

Description

Enjoy crispy, salt-crusted sweet potato with sizzling Mexican-spiced onions, peppers and juicy, tender steak! This is an easy, healthy weeknight meal that the entire fam will love!

Scale

Ingredients

4 sweet potatoes
1–2 tablespoons of olive oil for potatoes + 1/4 cup olive oil for marinade
sea salt to taste
2 tsp. chili powder
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. kosher salt
1 large red onion, halved, sliced into 1/4” strips
3 large bell peppers, preferably mixed colors, sliced into 1/2” strips
1 lb. fajita steak or thinly sliced flank steak

Instructions

Preheat oven to 400F.
Line a large baking sheet with parchment paper or foil. Set aside.
Wash and thoroughly dry sweet potatoes. Poke several holes in each potato with a fork – I do 8 pokes.
Drizzle sweet potatoes with olive oil and sprinkle or roll on salt. Gently rub the olive oil and salt onto the sweet potato skin making sure to cover the entire potato.
Microwave the potatoes on a plate for 3-4 minutes. (this step is optional – do this if you want less time baking)
From microwave, place sweet potatoes on the prepared baking sheet and bake for 20 mins. if you microwaved them or 40-50 minutes if you didn’t microwave them. Potatoes are finished when you can easily insert a knife or fork.
While potatoes are cooking, make the marinade by adding 1/4 cup olive oil, coriander, cumin, chili and salt to a small bowl. Whisk to combine.
Pour 1/2 of marinade in bowl with veggies (or use plastic bag) and combine the other 1/2 with steak.
Place skillet on medium heat. Add vegetables and saute for 5 minutes. Add steak and cook for another 4-5 minutes.
Cut each sweet potatoes and stuff with vegetables and steak.
Top with guacamole, salsa, cheese, cilantro, avocado or sour cream.