Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
Smoky-marinated steak paired with crispy roasted sweet potatoes, creamy avocado-cilantro drizzle, and nutrient-rich greens. A balanced, flavorful meal perfect for home cooks.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4 servings 1x
- Category: quick
- Method: Oven Baking
- Cuisine: Contemporary American
- Diet: Balanced Diet
Ingredients
1¼ lb flank steak (or sirloin/bottom round)
1 large sweet potato (1 lb), peeled and cubed
1½ Tbsp extra-virgin olive oil
Garlic salt (to taste)
Black pepper (to taste)
2 cups baby arugula or spinach
1 cup cooked white rice (or quinoa)
1 large avocado, thinly sliced (reserve half for drizzle)
¼ cup reduced-sodium tamari (or soy sauce)
2 Tbsp vegetable oil (canola/avocado)
2 tsp honey (or maple syrup for vegan)
4 garlic cloves, smashed
½ tsp red pepper flakes
¼ tsp ground ginger
½ avocado for drizzle
¼ cup chopped cilantro
2 Tbsp fresh lime juice
1–2 Tbsp water
Salt (to taste)
Instructions
Marinate the steak: Combine tamari, vegetable oil, honey, garlic, red pepper flakes, and ginger in a bag. Add steak, refrigerate 1–6 hours.
Roast sweet potatoes: Preheat oven to 425°F. Toss cubes with 1 Tbsp oil, garlic salt, and pepper. Roast 25–30 minutes, flipping halfway.
Cook rice/quinoa: Prepare according to package instructions.
Sear steak: Heat pan over medium-high heat. Cook steak 4–5 minutes per side for medium-rare.
Make drizzle: Blend avocado, cilantro, lime juice, salt, and water until smooth, adding water as needed.
Assemble: Layer greens, rice, sweet potatoes, steak, and avocado in bowls. Drizzle with sauce.
Notes
Marinate steak overnight for deeper flavor.
Substitute steak with turkey, tofu, or chickpeas for variety.
Use quinoa for gluten-free. Drizzle can be made ahead.
Adjust spice level with red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg