Description
This Veggie Fajita Stuffed Sweet Potatoes recipe offers a vibrant, flavorful twist on the classic fajita by using roasted sweet potatoes as the base. Loaded with marinated and sautéed bell peppers, onions, mushrooms, corn, fresh salsa, and topped with a zesty chipotle crema and queso fresco, this dish is a delicious, satisfying vegetarian meal bursting with bold, smoky flavors and fresh ingredients.
Ingredients
Scale
Sweet Potatoes
- 4 sweet potatoes
Vegetable Fajita Filling
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup sliced portobello mushrooms
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce (omit for vegetarian)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1/2 cup cooked corn (grilled or roasted preferred)
Salsa and Toppings
- Salsa of choice (verde and pineapple recommended)
- 1/2 cup queso fresco cheese, crumbled
Quick Pico de Gallo
- 1/2 cup cherry tomatoes, quartered
- 1/2 jalapeno pepper, diced
- 2 tablespoons diced sweet onion
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced
- Pinch of salt
Chipotle Crema
- 3 tablespoons Greek yogurt
- 1/3 cup half and half
- 1 tablespoon adobo sauce (from a can of chipotles in adobo)
- Juice of half a lime
- Zest of half a lime
- 1/8 teaspoon salt
Instructions
- Preheat and Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes all over with a fork and place on a foil-lined baking sheet. Roast for 45 to 60 minutes, or until tender when pierced with a fork.
- Marinate Vegetables: In a bowl, combine thinly sliced red bell pepper, yellow bell pepper, red onion, and portobello mushrooms. In a separate bowl, whisk together olive oil, fresh lime juice, brown sugar, Worcestershire sauce (omit if vegetarian), cumin, chili powder, smoked paprika, chipotle chili powder, salt, black pepper, and minced garlic. Pour the marinade over the vegetables and let them sit for 30 minutes. (Note: If concerned about mushrooms becoming tough, reserve salt in marinade and apply separately to mushrooms.)
- Sauté Vegetables: Heat a large non-stick or cast iron skillet over medium-high heat. Add the marinated vegetables and cook, stirring frequently, until softened and golden, about 7-10 minutes. No additional oil is necessary since marinade coats the veggies, but a tablespoon of oil can be added if desired.
- Prepare Quick Pico de Gallo: In a bowl, mix quartered cherry tomatoes, diced jalapeno, diced sweet onion, chopped cilantro, lime juice, and a pinch of salt. Toss gently to combine and set aside.
- Make Chipotle Crema: Whisk together Greek yogurt, half and half, adobo sauce, lime juice, lime zest, and salt until smooth. Set aside until ready to serve.
- Assemble Stuffed Sweet Potatoes: Once sweet potatoes are cool enough to handle, slice them open lengthwise and gently mash some of the flesh inside to create a base. Sprinkle in additional seasoning if desired. Top each sweet potato with sautéed vegetable fajita filling, cooked corn, your choice of salsa (verde and pineapple recommended), and the fresh pico de gallo. Drizzle generously with chipotle crema and finish with crumbled queso fresco on top.
Notes
- If you want to avoid the mushrooms getting tough from salt in the marinade, season mushrooms using salt-free marinade separately.
- Adding additional seasoning inside the mashed sweet potato adds extra flavor.
- Feel free to add a tablespoon of olive oil to the skillet if the vegetables start to stick or seem dry.
- The salsa can be adjusted to your preference; pineapple salsa adds a sweet contrast to the spicy chipotle flavors.
- Use Greek yogurt for chipotle crema for creaminess and tang; you can substitute sour cream if preferred.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 380 kcal
- Sugar: 12 g
- Sodium: 380 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: sweet potatoes, veggie fajita, stuffed sweet potatoes, chipotle crema, vegetarian fajitas, healthy dinner, Mexican-inspired, roasted vegetables
