Description
Beef Fajita Sweet Potato Bowls are a flavorful and colorful dish featuring tender seared steak, sautéed bell peppers and onions, and perfectly roasted sweet potatoes. Seasoned with a blend of spices and complemented by a zesty Mexican street corn salad, this meal is a delicious and wholesome way to enjoy classic fajita flavors served in a nutritious, hearty bowl.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 large sweet potatoes, diced
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
Steak and Vegetables
- 1 pound steak
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 bell peppers (1 red, 1 green), sliced
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- 1 tsp salt, divided
- 1 tsp coarsely ground black pepper, divided
- 1 tsp sweet paprika, divided
- ½ tsp ground cumin
Additional
- Mexican street corn salad (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: Dice the sweet potatoes into cubes and toss with olive oil, 1 tsp salt, 1 tsp coarsely ground black pepper, 1 tsp sweet paprika, and 1 tsp garlic powder. Spread them in a single layer on a baking tray and roast for about 30 minutes until tender and slightly caramelized.
- Prepare Steak: While the potatoes roast, slice the steak into thin strips. Season with ½ teaspoon salt, ½ teaspoon black pepper, and half of the sweet paprika. Let the steak rest at room temperature to absorb the flavors.
- Slice Vegetables: Slice the bell peppers and onion into strips. Mince the garlic cloves finely to prepare for sautéing.
- Sauté Vegetables: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced bell peppers, onion, minced garlic, remaining ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon sweet paprika along with ½ teaspoon ground cumin. Cook for 5 minutes until vegetables are tender-crisp, then remove them from the skillet and set aside.
- Sear Steak: Add 1 tbsp olive oil and 1 tbsp unsalted butter to the same skillet. Once hot, lay the steak strips in a single layer and sear for 2 minutes on one side. Flip the strips and cook for an additional 1 minute to achieve a nice crust while maintaining juiciness.
- Combine Vegetables and Steak: Return the sautéed pepper and onion mixture to the skillet with the steak. Cook together for another 1 minute to marry the flavors.
- Serve: Assemble the bowls by layering the roasted sweet potatoes at the base, topping with the steak and pepper-onion mixture, and garnish with a side of Mexican street corn salad for added zest and texture.
Notes
- For the best flavor, use a good quality steak such as sirloin or flank steak.
- Ensure sweet potatoes are cut into uniform pieces to roast evenly.
- You can substitute Mexican street corn salad with a simple corn salsa or elote if preferred.
- If you want a spicier dish, add a pinch of cayenne pepper or chili powder to the seasoning mix.
- Leftover steak and vegetables make great fajita wraps or quesadillas the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Keywords: beef fajitas, sweet potato bowls, roasted sweet potatoes, Mexican street corn, steak fajitas, healthy fajita bowl
