Baked Sweet Potato With Vegetable Fajitas Topping

 

This is a great tasting vegan recipe, for Meatless Monday. A healthier way to enjoy fajitas. I find that I don’t miss the flour tortillas, beans, or rice. This meal is both savory, and satisfying.

A YouTube video demonstration can be viewed, by clicking this link: https://www.youtube.com/watch?v=2QI7Tk-oY4c

BAKED SWEET POTATO WITH VEGETABLE FAJITAS TOPPING

BAKED SWEET POTATO:
2 Medium sweet potatoes

VEGETABLE FAJITAS:
1 Portobella mushroom, sliced
1/2 Green bell pepper, sliced
1/2 Red bell pepper, sliced
1/2 Yellow onion, sliced
3 Tablespoons oil
Fajita seasoning, to taste
1/2 Lime, juiced
Oil to coat skillet

TOMATO TOPPING:
2 Roma tomatoes, diced
1/2 Red onion, diced
1/2 Teaspoon fajita seasoning
1/2 Lime, juiced
2 Tablespoons olive oil

TO PREPARE BAKED SWEET POTATO:  Preheat oven to 375. Cut a slit, into top of sweet potato. Place on a baking tray. Bake, up to an hour, depending on size of sweet potato. Bake until fork, can easily pierce through sweet potato. Once sweet potatoes are done, prepare fajitas. 

TO PREPARE VEGETABLE FAJITAS:  Place mushrooms, green bell pepper, red bell pepper, and yellow onion, in a large mixing bowl. Add oil, and fajita seasoning, to taste. Toss vegetables, to coat. Heat skillet, or griddle over medium high heat. Coat with oil. Saute vegetables until tender. Drizzle with fresh lime juice. 

TO PREPARE TOMATO TOPPING:  While vegetables are cooking, prepare tomato topping. In a medium sized mixing bowl, place tomatoes, onion, fajita seasoning, lime juice, and olive oil. Mix to combine. 

TO PLATE: Cut a slit in baked sweet potato. Fluff sweet potato. Make a well, in center of sweet potato, to hold filling. Fill with vegetable fajitas. Top with tomato topping.