Fajita Style Stuffed Sweet Potatoes
Ingredients
- 2-3 sweet potatoes (depending on size)
- 1/2 package of soy chorizo
- 1 poblano (or green) pepper
- 1 red bell pepper
- 1 medium onion
- 1/2 cup of corn
- 1 ripe avocado
- juice of 1/2 a lime
- 1 small tomato
- 1 tbsp chopped jalapeños (fresh or pickled)
- salt
- cashew lime crema
Preparation
Preheat oven to 400 f (200c)
Scrub sweet potatoes and put them on a baking sheet
Wash and clean out peppers and cut them into strips
Peel and thinly slice onion
Put peppers and onions on a separate lined baking sheet and lightly salt them
Bake everything (potatoes and fajita veggies) for 45 minutes
Stir around peppers and onion half way through to avoid uneven cooking
Sweet potatoes might take up to an hour depending on their size
Check with a fork!)
Take soy chorizo out of its casing, put it in a small pan over medium heat and crumble it with a cooking spoon while heating it up
Set it aside and heat up corn in the same pan until it is slightly charred
Mash avocado with a fork, add lime juice, a small (seeded) chopped tomato and jalapeños and season to taste with salt
When sweet potatoes are done, slice them in half and add soy chorizo, pepper onion blend, corn and top with guacamole and crema
Tip: If you don’t have soy chorizo or don’t want to use it, use seasoned ground tempeh or tofu instead and/or add some taco seasoning or salsa to the fajita veggies at the end to spice things up
