Baked Sweet Potatoes with Steak Fajita Filling

• sweet potato↗4
• olive oil↗2 ст. л. tbsp

  plus extra for rubbing the sweet potatoes

• lime↗сік 1

  juice of 1

• ground chili powder↗2 ч. л. tsp
• garlic powder↗1 ч. л. tsp
• ground cumin↗1 ч. л. tsp
• lean beef steak↗500 г g

  cut into medium‑length strips

• onion↗2

  thinly sliced

• mix of orange, yellow and red peppers

  thinly sliced

• small handful of cilantro

  chopped

• avocado↗2

  halved, pitted and peeled

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C for convection or gas 7). Wash the sweet potatoes, pierce them with a fork, brush with olive oil and generously season with salt and your favorite spices. Wrap each sweet potato in foil and bake on a tray for 45–55 minutes until the flesh is tender.

2. 2

   Prepare the marinade: in a bowl combine lime juice, ground chili powder, garlic powder, cumin, 1 tbsp olive oil and a pinch of spices. Mix well, then split the marinade in half. Into one half add the sliced steak and mix thoroughly. Into the other half add the onion and peppers, toss to coat the vegetables evenly. Cover the bowls with film and refrigerate until ready to use.

3. 3

   When the sweet potatoes have about 20 minutes left to finish, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion‑pepper mixture and sauté for 12–15 minutes, stirring often, until the vegetables are soft, glossy and slightly caramelized. Transfer them to a plate and wipe the skillet with a paper towel. Add the steak and sauté for 3–5 minutes, stirring constantly. Return the vegetables to the skillet, cook for a few more minutes, remove from heat and stir in most of the cilantro.

4. 4

   In a separate bowl mash the avocado with a fork, add a pinch of salt and the remaining cilantro, and mix well.

5. 5

   Cut each sweet potato lengthwise into halves, mash the flesh with a fork, spoon the prepared steak fajita filling onto it, and add another spoonful of mashed avocado. Serve immediately. Enjoy!