Name: Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
Prep time: 15 min
Cook time: 40 min
Total time: 55 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 (remaining half used for the sauce); 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 vibrant bowl of savory steak, roasted sweet potatoes, and creamy avocado-cilantro drizzle that combines rich flavors and textures for a delightful meal.

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 (remaining half used for the sauce)
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

Cook Mode Prevent your screen from going dark

Instructions

Combine Marinade: In a large zip-top bag, mix together tamari, vegetable oil, honey, smashed garlic cloves, red pepper flakes, and ground ginger.
Add the Steak: Place the flank steak in the bag, ensuring it’s well coated with the marinade. Seal and refrigerate for 1 to 6 hours; longer marination enhances flavor.
Preheat Oven: Set your oven to 425°F (220°C).
Prepare Baking Sheet: Line a baking sheet with parchment paper for easy clean-up.
Season Sweet Potatoes: Toss sweet potato cubes with olive oil, garlic salt, and pepper until evenly coated.
Roast: Spread sweet potatoes out in a single layer and roast for 25–30 minutes, stirring halfway through, until golden brown and tender.
Heat Skillet: Preheat a cast-iron skillet over high heat until it’s just below smoking.
Sear the Steak: Add a thin layer of high-heat oil to the skillet. Sear the steak for 2–4 minutes per side for medium-rare.
Finish Cooking: If you prefer your steak done more, remove it from the skillet and let residual heat finish cooking it. Ensure you rest the steak for at least 10 minutes before slicing thinly against the grain.
Blend Ingredients: Place avocado, cilantro, lime juice, garlic, salt, and pepper into a blender or small food processor and pulse until chunky.
Add Water for Consistency: Starting with 2 tablespoons, add water and blend until smooth. Adjust with more water for a creamy, pourable consistency.
Start with Rice: Divide your warm, fluffy rice among bowls.
Layer Ingredients: Top the rice with sliced steak, roasted sweet potatoes, avocado slices, and greens.
Drizzle and Enjoy: Generously drizzle with the creamy avocado-cilantro sauce right before serving.

Notes

Make-ahead options include marinating the steak and roasting sweet potatoes ahead of time. Use an air fryer for a quicker sweet potato alternative.

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 7g
Sodium: 800mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 34g
Cholesterol: 80mg