Boil chopped white sweet potatoes in filtered water for 10-12 minutes until fork-tender. Drain and blend with coconut yogurt, nutritional yeast, and garlic powder until smooth.

Thinly slice the skirt steak against the grain and season with sea salt and black pepper. Slice the onions and bell peppers.

In a large skillet, heat olive oil over medium-high heat. Add sliced onions and bell peppers, sauté for about 5 minutes until tender and caramelized. Remove and set aside.

In the same skillet, add steak strips. Cook for 2 minutes on each side until nicely seared.

Return sautéed onions and peppers to the skillet, toss together, and cook for an additional 30 seconds.

Drizzle dairy-free cheese sauce over the skillet and serve hot.