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Carb Smart Beef Fajita Plates 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.

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Quick Carb Smart Fair Climate Score
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr ground beef
  • 160 gr sweet bell pepper
  • 56 gr yellow onion
  • 340 gr sweet potato
  • 3 tbsp sour cream
  • 0.5 cups cheddar cheese, shredded
  • 1 tbsp enchilada spice blend
  • 0.5 tsp white wine vinegar
  • 1 garlic, cloves
  • 2 tbsp oil*
  • 0.25 tsp salt*
  • 0.25 tsp pepper*
  • 7 gr chives
  • 500 gr ground beef
  • 320 gr sweet bell pepper
  • 113 gr yellow onion
  • 680 gr sweet potato
  • 6 tbsp sour cream
  • 1 cup cheddar cheese, shredded
  • 2 tbsp enchilada spice blend
  • 1 tsp white wine vinegar
  • 2 garlic, cloves
  • 4 tbsp oil*
  • 0.5 tsp salt*
  • 0.5 tsp pepper*
  • 14 gr chives

Instructions

  1. Before starting, preheat the oven to 450°F.Wash and dry all produce.Garlic Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! 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.)
  2. Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. Roughly chop chives.
  3. Heat a large non-stick pan over medium-high heat. When 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.
  4. Heat 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.
  5. 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.
  6. 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.