Carb Smart Pork Fajita Plates
with Chive Crema and Sweet Potato RoundsCalories
:
760 kcalProtein
:
35g proteinTotal
:
20 minutesDifficulty
:
MediumQuick
Under 50g of Carbs
Allergens:
- Milk
- Sulphites
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
This free-form pork 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Ground Pork
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
2 unit(s)
Sweet Potato
1 unit(s)
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Garlic, cloves
7 g
Chives
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Calories760 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate50 g
Sugar15 g
Dietary Fiber8 g
Protein35 g
Cholesterol115 mg
Sodium930 mg
Trans Fat0.5 g
Potassium1400 mg
Calcium350 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Small Bowl
Cooking Steps
1
- 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 onion into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop chives.
3
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork.
- Cook, breaking up pork 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 pork to a plate.
4
- Reheat 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 pork, 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 pork, then cheese.
- Dollop chive crema over top.
- Sprinkle with remaining chives.
7
If you've opted to get pork, cook it in the same way the recipe instructs you to cook the beef.**
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved this dish, with one calling it an "all time favorite meal."
- Ease of prep: Some found the recipe time-consuming, with one noting it "seemed to take forever to make."
- Suggestions: For crispier sweet potatoes, consider slicing them thinner and increasing the roasting time.
- Portions: Sweet potatoes were too small for some; using larger ones may improve the dish.
