with Chive Crema and Sweet Potato Rounds
This free-form fajita plate swaps traditional tortilla wraps for roasted sweet potato rounds, delivering layers of warming, toasty flavour with the same satisfaction! Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Allergens
Utensils
Tags
Ground Beef
250 g
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Sweet Potato
2 unit(s)
Sour Cream
1 unit(s)
Cheddar Cheese, shredded
0.5 cup
Enchilada Spice Blend
1 tbsp
White Wine Vinegar
1 tbsp
Garlic, cloves
1 unit(s)
Chives
7 g
Pepper
0.25 tsp
Oil
2 tbsp
Salt
0.25 tsp
- Cut sweet potatoes into 1/4-inch rounds.
- Add sweet potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 unlined baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop chives.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add half the garlic and half the Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min.
- Season with salt and pepper.
- Transfer beef to a plate.
- Reheat the same pan over medium-high.
- Add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook, stirring occasionally, until veggies soften slightly, 3-4 min.
- Season with salt, pepper and remaining Enchilada Spice Blend. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.
- Add beef, then toss to combine.
- Meanwhile, add sour cream, half the chives, 1/2 tsp (1 tsp) vinegar and remaining garlic to a small bowl. (NOTE: Reference garlic guide.)
- Season with salt and pepper, then stir to combine.
- Arrange sweet potato rounds on plates in a single layer. Top with veggies and beef, then cheese.
- Dollop chive crema over top.
- Sprinkle with remaining chives.
740
kcal
Calories
44
g
Fat
17
g
Saturated Fat
50
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
36
g
Protein
110
mg
Cholesterol
930
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
350
mg
Calcium
4.5
mg
Iron
