Steak and Sweet Potato Bowls
A bold, flavorful bowl featuring marinated flank steak, roasted sweet potatoes, and a creamy avocado-cilantro drizzle, perfect for weeknight dinners or meal prep.
Ingredients
For the bowls
- 1.25 lb flank steak (or your preferred cut; skirt steak or sirloin also work)
- 1 large sweet potato (about 1 lb), peeled and cut into 1-inch cubes
- 1.5 Tbsp extra-virgin olive oil
- Garlic salt and black pepper, to taste
- 2 cups baby arugula or baby spinach
- Cooked white rice, for serving
- 0.5 large avocado, thinly sliced (remaining half used for the sauce)
For the steak marinade
- 0.25 cup reduced-sodium tamari (or soy sauce)
- 2 Tbsp vegetable oil
- 2 tsp honey
- 4 cloves garlic, lightly smashed
- 0.5 tsp red pepper flakes (adjust to taste)
- 0.25 tsp ground ginger
For the avocado-cilantro drizzle
- 0.5 large avocado
- 0.25 cup fresh cilantro, packed
- 1.5 Tbsp fresh lime juice
- 1 clove garlic
- Salt and black pepper, to taste
- 2-4 Tbsp water (to thin)
Instructions
Marinate the steak
- Combine tamari, vegetable oil, honey, smashed garlic, red pepper flakes, and ground ginger in a large zip-top bag. Mix well.
- Add the steak (cut in half if it’s too long), seal, and refrigerate for 1 to 6 hours. Longer marinating results in deeper flavor.
Roast the sweet potatoes
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
- Toss sweet potato cubes with olive oil, garlic salt, and black pepper.
- Spread in a single layer on the baking sheet and roast for 25–30 minutes, stirring once halfway, until golden and tender.
Cook the steak
- Heat a cast-iron skillet over high heat until just below smoking. Add a thin layer of high-heat oil (canola or grapeseed).
- Sear the steak for 2–4 minutes per side for medium-rare, depending on thickness. For more doneness, finish with residual heat off the burner.
- Transfer to a cutting board and rest for at least 10 minutes. Slice thinly against the grain.
Prepare the avocado-cilantro drizzle
- Combine the avocado, cilantro, lime juice, garlic, salt, and pepper in a blender or small food processor.
- Pulse until combined. Add 2 Tbsp water and blend to a smooth, pourable texture. Add more water if needed and adjust salt/lime.
Assemble the bowls
- Divide warm cooked rice among bowls.
- Top with sliced steak, roasted sweet potatoes, avocado slices, and baby greens.
- Drizzle generously with avocado-cilantro sauce and serve.
Notes
Use coconut aminos for a soy-free marinade option. Swap brown rice or cauliflower rice to suit carb preferences. If you prefer more heat, add a splash of sriracha to the drizzle.