Veggie Fajita Stuffed Sweet Potatoes are great way to change up traditional fajitas. Baked sweet potatoes are topped with mushrooms, peppers and onions in a flavorful blend of Mexican spices. Finish them off with guacamole for a healthy and filling meatless dinner!
It’s one of those weeks you guys. One of those weeks that feels like it’s never going to end. After the short week from Labor Day, which was even shorter for me because we took a weekend trip up to Vail and left on Friday, I’m ready for the weekend to be here.
Our trip to Vail was incredible, as always. Perfect 70 degree weather with plenty of sun made it ideal for hiking and running. We did a gorgeous hike that started at the base of Vail Mountain and went right up to the top. The incline was no joke. 2,200 feet of elevation gain over approximately 5.5 miles. It definitely left me breathless at times, but looking at the changing aspen trees and the stunning views of Gore Mountain Range made it worth it.
As with most vacations there was plenty of food and drinks consumed and while I loved it all it was sure nice to get home and back to a more modest and normal eating routine. One thing I always feel like I never get enough of while eating on vacation is vegetables. For some reason that bruschetta pizza was sounding a heck of a lot better than a salad after a morning of hiking…I have no idea why. ;-)
In order to get my vegetable intake back to normal, I decided to make these Veggie Fajita Stuffed Sweet Potatoes earlier this week. If you’re looking for a new way to do fajitas I highly recommend adding your filling to a sweet potato.
Not only are you getting a more nutrient dense meal than if you went the traditional tortilla route, but the sweetness of the potato paired with the Mexican spices is unreal and so delicious! Top them with plenty of guacamole for a healthy and very filling dinner. Enjoy!
More Fajita Recipes
Veggie Fajita Stuffed Sweet Potatoes
- 3 medium sweet potatoes, scrubbed clean and pierced all over with a fork
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano, crushed between the palms of your hands
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon ground chipotle powder (optional)
- 1/2 teaspoon kosher salt
- 1/2 of a red onion, sliced thin
- 1/2 of a red bell pepper, sliced thin
- 1/2 of a yellow bell pepper, sliced thin
- 2 portobello mushrooms, gills removed and sliced thin
- 1/2 cup corn
- 1/2 of a lime
- Cilantro for garnish
- 1 avocado, pitted and skin removed
- 1/2 of a lime, juiced
- 1/4 teaspoon ground cumin
- 1/8 teaspoon granulated garlic
- 1/8 teaspoon chili powder
- Kosher salt and fresh ground black pepper to taste
- Preheat oven to 400° F. and line a baking sheet with foil. Place the prepared sweet potatoes on the baking sheet and bake for 45-60 minutes or until a fork can easily be inserted into them.
- In a medium sized bowl combine all of the guacamole ingredients and mash with a fork until desired consistency is reached. Taste for seasoning, cover and refrigerate until ready to serve.
- In a small bowl combine the spices for the veggie fajitas. Heat a large skillet over medium-high heat. Add a couple teaspoons of olive oil to the hot skillet and swirl to coat the bottom.
- Add the onion and peppers to the skillet and sauté approximately 2 minutes. Add in the mushrooms and spice mixtures and sauté another 2-3 minutes or until the vegetables are tender. Add in the corn and lime juice stirring everything together. Taste for seasoning, then remove the skillet from the heat.
- Split the baked sweet potatoes down the middle and stuff them with the fajita filling. Top with guacamole and chopped cilantro.
If your sweet potatoes are large cut them in half lengthwise and serve each half topped with the fajita filling and guacamole.
Amount Per Serving: Calories: 277Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 434mgCarbohydrates: 44gFiber: 11gSugar: 12gProtein: 7g