Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
Delicious and nutritious steak and sweet potato bowls, topped with a creamy avocado-cilantro drizzle, making for a perfect meal for lunch or dinner.
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.
Notes
Serve the bowls warm for a delightful mix of flavors. You can also serve them with a side of grilled vegetables for extra nutrition. For leftovers, store in an airtight container in the fridge for up to 3 days. Store the avocado-cilantro drizzle separately to maintain its creamy texture.