Peel and chop the white sweet potatoes into chunks. Boil them for about 15 minutes until fork-tender. Drain and blend with coconut yogurt, nutritional yeast, and garlic powder until smooth.

Slice the skirt steak thinly against the grain and season generously with sea salt and black pepper.

In a large skillet, heat olive oil and sauté sliced onion and bell peppers for about 5 minutes until golden brown. Remove from skillet.

In the same skillet, add more olive oil if needed and cook the skirt steak for about 2 minutes on each side until crispy.

Return sautéed veggies to the skillet with the cooked steak. Stir gently over medium heat for about 30 seconds.

Drizzle the dairy-free cheese sauce over the skillet mixture and warm slightly before serving.