Carb Smart Pork Fajita Plates
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Carb Smart Pork Fajita Plates

Carb Smart Pork Fajita Plates

with Chive Crema and Sweet Potato Rounds

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.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes


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 contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit(s)

Garlic, cloves

7 g


Not included in your delivery

¼ tsp


¼ tsp


2 tbsp



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.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl


Roast sweet potato rounds
  • 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.)
  • 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.
Cook pork
  • 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.
Cook veggies
  • 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.
Make chive crema
  • 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.
Finish and serve
  • 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.

If you've opted to get pork, cook it in the same way the recipe instructs you to cook the beef.**