Name: Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1¼ lb flank steak (or your preferred cut); 1 large sweet potato (about 1 lb), peeled and cut into 1-inch cubes; 1½ Tbsp extra-virgin olive oil; Garlic salt and black pepper, to taste; 2 cups baby arugula or baby spinach; Cooked white rice, for serving; ½ large avocado, thinly sliced; ¼ cup reduced-sodium tamari (or soy sauce); 2 Tbsp vegetable oil; 2 tsp honey; 4 garlic cloves, lightly smashed; ½ tsp red pepper flakes (adjust to taste); ¼ tsp ground ginger; ½ large avocado; ¼ cup fresh cilantro, packed; 1½ Tbsp fresh lime juice; 1 garlic clove; Salt and black pepper, to taste; 2–4 Tbsp water

Description

A comforting bowl filled with tender steak, roasted sweet potatoes, and a creamy avocado-cilantro drizzle, perfect for a delightful weeknight dinner.

Ingredients

Scale

1¼ lb flank steak (or your preferred cut)
1 large sweet potato (about 1 lb), peeled and cut into 1-inch cubes
1½ Tbsp extra-virgin olive oil
Garlic salt and black pepper, to taste
2 cups baby arugula or baby spinach
Cooked white rice, for serving
½ large avocado, thinly sliced
¼ cup reduced-sodium tamari (or soy sauce)
2 Tbsp vegetable oil
2 tsp honey
4 garlic cloves, lightly smashed
½ tsp red pepper flakes (adjust to taste)
¼ tsp ground ginger
½ large avocado
¼ cup fresh cilantro, packed
1½ Tbsp fresh lime juice
1 garlic clove
Salt and black pepper, to taste
2–4 Tbsp water

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Instructions

Marinate the steak: In a large zip-top bag, combine all marinade ingredients. Mix well, add the steak, seal the bag, and refrigerate for 1 to 6 hours.
Roast the sweet potatoes: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, place the sweet potato cubes on the sheet, drizzle with olive oil, and sprinkle with garlic salt and pepper. Toss to coat and roast for 25–30 minutes, stirring halfway.
Cook the steak: Heat a cast-iron skillet over high heat. Add a thin layer of high-heat oil. Sear the steak for 2–4 minutes on each side for medium-rare. Let it rest for at least 10 minutes, then slice thinly against the grain.
Prepare the avocado-cilantro drizzle: In a blender, combine all drizzle ingredients except for water. Pulse until combined. Add 2 Tbsp water and blend until smooth.
Assemble the bowls: Divide cooked rice among bowls, top with sliced steak, roasted sweet potatoes, avocado slices, and arugula or spinach. Drizzle with sauce and serve warm.

Notes

Marinate the steak ahead of time for quicker prep; this dish is perfect for meal prep.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting, Searing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 8g
Sodium: 800mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 8g
Protein: 30g
Cholesterol: 80mg