Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
Indulge in the rich flavors of Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle—a delightful dish that transforms simple ingredients into a nourishing meal. Perfect for any occasion, this recipe features tender marinated flank steak paired with the natural sweetness of roasted sweet potatoes, vibrant greens, and a creamy avocado-cilantro sauce that ties everything together. Whether you’re prepping for a busy week or hosting friends for dinner, this bowl is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Roasting/Searing/Blending
- Cuisine: American
Ingredients
Scale
- 1¼ lb flank steak (or preferred cut)
- 1 large sweet potato
- 1½ Tbsp extra-virgin olive oil
- Garlic salt and black pepper
- 2 cups baby arugula or baby spinach
- Cooked white rice
- ½ large avocado
- ¼ cup reduced-sodium tamari (or soy sauce)
- 2 Tbsp vegetable oil
- 2 tsp honey
- Fresh cilantro
- Fresh lime juice
Instructions
- Marinate the steak: Combine tamari, vegetable oil, honey, smashed garlic cloves, red pepper flakes, and ground ginger in a zip-top bag. Add the steak and marinate for at least 1 hour.
- Roast sweet potatoes: Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, garlic salt, and black pepper. Spread on parchment-lined baking sheet and roast for 25–30 minutes until golden brown.
- Sear the steak: Heat a cast iron skillet over high heat with a thin layer of oil. Sear marinated steak for about 2–4 minutes on each side until cooked to desired doneness. Let rest before slicing against the grain.
- Prepare avocado-cilantro drizzle: Blend half an avocado with cilantro, lime juice, garlic clove, salt, pepper, and water until smooth.
- Assemble: Layer cooked rice in bowls, top with sliced steak, roasted sweet potatoes, greens, and drizzle with avocado-cilantro sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 8g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 80mg