Veggie Fajita Stuffed Sweet Potatoes
Baked sweet potatoes are topped with mushrooms, peppers and onions in a flavorful blend of Mexican spices. Top it with guacamole for a healthy and filling meatless dinner!
Servings: 3 servings
Ingredients
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 red onion, sliced thin
- 1/2 red bell pepper, sliced thin
- 1/2 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
Guacamole
- 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
Instructions
- 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.
Notes
If your sweet potatoes are large cut them in half lengthwise and serve each half topped with the fajita filling and guacamole.
Nutrition
Calories: 277kcal | Carbohydrates: 44g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 434mg | Fiber: 11g | Sugar: 12g