Friday, January 22, 2016

Sweet Potato Fajita Bowls

These were a big success. I really like the bowl form factor - you get different combinations of flavors and textures in each bite, plus they look pretty. This one came together pretty quickly, too. A food processor makes quick work of shredding the sweet potatoes. It's a great use for leftover cooked beef or chicken, or you can cook some up specifically. Leftover Spicy Latin-Style Vinegar-Braised Beef would be especially excellent. Be sure to serve with at least some of the recommended toppings.

Olive oil
2-3 large sweet potatoes, peeled and shredded
4-5 cloves garlic, minced (or shred with the sweet potatoes)
2 medium onions, sliced lengthwise
2 large sweet peppers, cut into strips (2 inches or so is good)
1 tsp ground cumin
Salt and pepper to taste
2-3 cups cooked beef (steak, pot roast, etc) or chicken, diced or shredded and heated

Sour cream
Guacamole or diced avocado
Pickled hot peppers
Hot sauce
Lime wedges

Heat a tablespoon or two of olive oil in a large skillet. Add the shredded sweet potatoes and garlic and saute over medium high heat until the sweet potatoes are tender, about 5 minutes. Remove the sweet potatoes from the pan.

Add a little more oil to the pan, then add the onions and peppers. Saute over high heat, stirring frequently, until the onions soften and both onions and peppers are nicely browned and a bit charred in places. Stir in the cumin and salt and pepper. Remove from heat.

Make sure all elements of the bowls are hot before serving. To assemble the bowls, place a good serving of sweet potato in the bottom, then top with spoonfuls of peppers and onions and meat. Add desired toppings at the table. At least one creamy-textured topping (i.e. guacamole or sour cream) strongly recommended.

Serves about 4.

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