BBQ Fajita Beef Sweet Potato Bowls by Hopecrosby Eatss

Ingredients

• 3 medium sweet potatoes, peeled if desired and cut into 1-inch cubes
• 1 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp chili flakes, divided
• 250 g 5% beef mince
• 1 onion, sliced
• 1 pepper, sliced
• 1 packet BBQ fajita seasoning
• 1 tbsp tomato puree
• 50 ml water
• 1 avocado
• 2 tbsp light crème fraiche
• 2 tsp hot honey
• 1 tbsp chopped parsley
• Salt, to taste

Instructions

1. Toss the sweet potato cubes with 2 teaspoons olive oil, the garlic powder, and half the chilli flakes, then air-fry at 180°C for 23 minutes, shaking halfway, until browned and tender.
2. Heat a little oil in a pan over medium heat, then cook the onion and pepper for about 10 minutes until softened.
3. Add the beef mince to a second oiled pan and brown over medium-high heat for 5 to 6 minutes, breaking it up as it cooks.
4. Stir in three-quarters of the BBQ fajita seasoning, the tomato puree, and the water, then cook for 10 minutes until sticky and reduced.
5. Add the remaining seasoning to the onions and peppers, then cook for 5 more minutes so they soak up the flavour.
6. Mash the avocado with a pinch of salt and the remaining chilli flakes to make a quick guacamole.
7. Divide the sweet potatoes between bowls, top with the beef and vegetables, then finish with guacamole, crème fraiche, hot honey, and parsley.