Name: Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1¼ lb flank steak (or your preferred cut); 1 large sweet potato, 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; 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 warm, hearty bowl filled with marinated steak, roasted sweet potatoes, and a creamy avocado-cilantro drizzle.

Ingredients

Scale

1¼ lb flank steak (or your preferred cut)
1 large sweet potato, 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
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

Combine all marinade ingredients in a large zip-top bag and mix well. Add the steak, seal, and refrigerate for 1 to 6 hours.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Add the sweet potatoes, drizzle with olive oil, season with garlic salt and pepper, and toss to coat. Spread into an even layer and roast for 25–30 minutes, stirring halfway, until golden and tender.
Heat a cast-iron skillet over high heat. Add a thin layer of high-heat oil. Sear the steak for 2–4 minutes per side for medium-rare. Rest the steak for at least 10 minutes, then slice thinly against the grain.
Add all drizzle ingredients except water to a blender or small food processor. Pulse until combined. Add 2 Tbsp water and blend until smooth. Adjust seasoning to taste.
Divide rice among bowls. Top with sliced steak, roasted sweet potatoes, avocado slices, and greens. Drizzle generously with the avocado-cilantro sauce and serve.

Notes

Make ahead by marinating the steak overnight and roasting sweet potatoes a day in advance for quick assembly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking & Searing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 560
Sugar: 6g
Sodium: 720mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 30g
Cholesterol: 80mg