Why Make This Recipe
Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle bring together delicious flavors and textures. The juicy steak complements the sweet roasted potatoes, while the creamy avocado-cilantro sauce ties it all together. This meal is not only satisfying but also packed with nutrients, making it a great choice for lunch or dinner.
How to Make Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
Ingredients:
For the Bowls:
- 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)
For the Steak Marinade:
- 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
For the Avocado-Cilantro Drizzle:
- 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
Directions:
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Marinate the Steak: Combine all marinade ingredients in a large zip-top bag and mix well. Add the steak (cut in half if needed), seal, and refrigerate for 1 to 6 hours.
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Roast the Sweet Potatoes: 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.
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Cook the Steak: Heat a cast-iron skillet over high heat, just below smoking. Add a thin layer of high-heat oil. Sear the steak for 2–4 minutes per side for medium-rare. For more doneness, return the steak to the hot skillet off the heat and let residual heat finish cooking. Rest the steak for at least 10 minutes, then slice thinly against the grain.
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Prepare the Avocado-Cilantro Drizzle: Add all drizzle ingredients except water to a blender or small food processor. Pulse until combined. Add 2 Tbsp water and blend until smooth, adding more water as needed for a creamy, pourable consistency. Adjust seasoning to taste.
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Assemble the Bowls: Divide rice among bowls. Top with sliced steak, roasted sweet potatoes, avocado slices, and greens. Drizzle generously with the avocado-cilantro sauce and serve.
How to Serve Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
Serve the bowls warm and enjoy a delightful mix of flavors. They make a perfect meal on their own, but you can also serve them with a side of grilled vegetables for extra nutrition.
How to Store Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The rice, steak, and sweet potatoes should keep well. Store the avocado-cilantro drizzle separately to maintain its creamy texture.
Tips to Make Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
- Choose Your Steak: You can use flank steak, sirloin, or even chicken for a different flavor.
- Customize Your Greens: Baby arugula or spinach adds freshness, but any leafy green you prefer will work.
- Adjust the Spice: If you like it spicy, add more red pepper flakes to the marinade.
Variation
For a vegetarian option, swap the steak for grilled portobello mushrooms or tofu. You can also use different vegetables like zucchini or bell peppers instead of sweet potatoes.
FAQs
1. Can I prepare this recipe ahead of time?
Yes! You can marinate the steak and roast the sweet potatoes in advance. Just warm everything up before serving.
2. Is this recipe gluten-free?
Yes, if you use gluten-free tamari instead of soy sauce, this recipe can be gluten-free.
3. Can I freeze the leftovers?
It’s best to eat them fresh, but you can freeze the cooked steak and sweet potatoes for up to a month. Just reheat before serving.
Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
Ingredients
For the Bowls
- 1.25 lbs flank steak (or your preferred cut)
- 1 large sweet potato, peeled and cut into 1-inch cubes Approximately 1 lb
- 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 Adjust for consistency
Instructions
Marinate the Steak
- Combine all marinade ingredients in a large zip-top bag and mix well.
- Add the steak (cut in half if needed), seal, and refrigerate for 1 to 6 hours.
Roast the Sweet Potatoes
- 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.
Cook the Steak
- Heat a cast-iron skillet over high heat, just below smoking.
- Add a thin layer of high-heat oil. Sear the steak for 2–4 minutes per side for medium-rare.
- For more doneness, return the steak to the hot skillet off the heat and let residual heat finish cooking.
- Rest the steak for at least 10 minutes, then slice thinly against the grain.
Prepare the Avocado-Cilantro Drizzle
- Add all drizzle ingredients except water to a blender or small food processor. Pulse until combined.
- Add 2 Tbsp water and blend until smooth, adding more water as needed for a creamy, pourable consistency. Adjust seasoning to taste.
Assemble the Bowls
- Divide rice among bowls. Top with sliced steak, roasted sweet potatoes, avocado slices, and greens.
- Drizzle generously with the avocado-cilantro sauce and serve.
