Name: Steak and Sweet Potato Bowl with Avocado-Cilantro Drizzle
Prep time: 1 h 10 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1¼ lb flank steak (or 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 for 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 (for drizzle); 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 flavor-packed bowl combining smoky seared steak, caramelized sweet potatoes, and a refreshing avocado-cilantro drizzle.

Ingredients

Scale

1¼ lb flank steak (or 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 for 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 (for drizzle)
¼ cup fresh cilantro, packed
1½ Tbsp fresh lime juice
1 garlic clove
Salt and black pepper, to taste
2–4 Tbsp water

Instructions

Marinate the Steak: In a large zip-top bag, combine the tamari, vegetable oil, honey, smashed garlic cloves, red pepper flakes, and ground ginger. Mix well, then add the flank steak, ensuring it is well coated. Seal the bag and refrigerate for at least 1 hour or overnight for best results.
Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a bowl, toss the sweet potato cubes with olive oil, garlic salt, and pepper. Spread them out in a single layer on the baking sheet and roast for about 25–30 minutes, or until they are tender and lightly browned.
Cook the Steak: Heat a cast-iron skillet over high heat. Remove the flank steak from the marinade (discard the excess marinade) and sear it in the hot skillet for about 2–4 minutes on each side, or until it’s cooked to your desired doneness. Once done, transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
Prepare the Avocado-Cilantro Drizzle: In a blender, combine the half avocado, cilantro, lime juice, garlic clove, salt, and pepper. Blend until smooth, adding water gradually until you reach your desired consistency.
Assemble the Bowls: In each serving bowl, add a generous scoop of cooked white rice. Top with slices of steak, roasted sweet potatoes, avocado slices, and a handful of fresh arugula or spinach. Drizzle with the avocado-cilantro sauce and serve with lime wedges.

Notes

Marinate the steak for maximum flavor. Substitute flank steak with chicken or tofu for a different protein. Adjust the spice level by modifying the red pepper flakes.

Prep Time: 70 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting and Searing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 6g
Sodium: 700mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 8g
Protein: 32g
Cholesterol: 90mg

Keywords: steak, sweet potato, bowl, healthy dinner, avocado drizzle, marinated steak