Steak Fajita Stuffed Sweet Potatoes

About This Recipe

A fun way to change up fajitas, steak fajita stuffed sweet potatoes packed with fajita seasoned steak, peppers, and onions and stuffed in a potato. An easy and healthy paleo & Whole30 meal.

Ingredients

• 4 small sweet potatoes (about 7 ounces/200 grams each)
• 1 pound flank steak
• 1/2 large onion, diced (200 grams)
• 4 medium bell peppers, julienned (600 grams)
• 1 tablespoon taco seasoning
• 2 tablespoons lime juice
• salt and pepper, to taste
• optional toppings: shredded cabbage, cilantro, pico de gallo, avocado, lime juice, hot sauce...

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Poke holes in the sweet potatoes and bake for 45 minutes to 1 hour or until soft.
2. When the potatoes have about 20 minutes left, make the fajitas. Liberally season steak with salt and pepper. Place a large cast iron pan over medium heat and let it get hot, about 1-2 minutes. Add steak and cook for 2-4 minutes (length will depend on how thick your steak is) without moving. Flip and cook for another 2-3 minutes until it reaches your preferred doneness. The steak will be added back to the pan so it doesn't have to be cooked all the way to your liking. Remove from pan and let rest.
3. Add onion to pan and sauté for 5-6 minutes, stirring occasionally, until softened and slightly browned. Add peppers and taco seasoning, stir to incorporate, and sauté for another 5 minutes, stirring occasionally.
4. While the peppers cook, slice the steak into thin pieces. Turn the heat off and add in cut steak and 2 tablespoons lime juice. Stir to incorporate and cook for another 1-2 minutes until warmed through and well incorporated. Evenly distribute mixture 
5. Remove potatoes from the oven. Cut a slit lengthwise through the middle of the sweet potato and gently press in on both ends to allow room for filling. Evenly divide steak fajitas among sweet potatoes. Top with optional toppings and enjoy!