Vegetarian Fajita Stuffed Sweet Potatoes
The sweet, smoky flavors of roasted fajita veggies baked into a soft, melty sweet potato with a crispy cheese topping... these vegetarian sweet potatoes are completely irresistible. Easy to cook (entirely in the oven) and fun to eat with your favorite Mexican style toppings and side dishes!
Ingredients
- 3-4 sweet potatoes
- 2 medium portobello mushrooms, sliced into strips
- 2 medium peppers, sliced into strips
- 1 medium red onion, sliced into strips
- 1 packet fajita seasoning
- 1 cup grated cheese
- olive oil, for roasting
- Suggested toppings: salsa or pico de gallo, avocado, sour cream, chopped cilantro, diced red onion, cherry tomatoes, black olives, chili flakes, to taste
Instructions
- Preheat the oven to 200C / 390F.
- Prepare the sweet potatoes. Slice the sweet potatoes lengthwise in half, then place on a baking sheet lined with parchment paper facing down. Poke a few holes in each sweet potato and brush with oil. Place on the lower shelf of the oven.3-4 sweet potatoes
- Prepare the veggies. In a deep sided roasting or casserole dish, toss the veggies with fajita seasoning and enough oil to coat them. Some overlap is OK because we aren't looking to crisp them and we want them to stay a little juicy, but don't pile them too high. Place on the top shelf of the oven.
- Bake for 30-35 minutes, stirring the veggies at the halfway point, or until everything is ready. The sweet potatoes should be tender throughout. The veggies should be browned and reduced, juicy but not watery. If one pan is done before the other, that's OK, remove it from the oven and set aside until the other pan catches up.
- Once everything is ready, you can start to assemble the stuffed sweet potatoes. Flip the sweet potatoes over, lightly mash them with butter.
- Spoon the topping over the sweet potatoes.
- Add grated cheese to the top and then bake for another 10 minutes or until the cheese is melted / crisped to your liking.
- Serve with your choice of toppings.
Notes
Nutritional information excludes toppings.
If your mushrooms and peppers are on the larger side, you may only want to use 1 each to avoid crowding the roasting dish too much.
You can see in the photos that I used two onions for this recipe because they were really small batch - but I would normally just use one if it's a normal medium/large size.
Calories: 495kcal, Carbohydrates: 62g, Protein: 15g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.003g, Cholesterol: 38mg, Sodium: 1321mg, Potassium: 1187mg, Fiber: 12g, Sugar: 17g, Vitamin A: 33829IU, Vitamin C: 77mg, Calcium: 352mg, Iron: 3mg