Name: Cozy Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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); 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; 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

Description

Warm and comforting steak and sweet potato bowls topped with a creamy avocado-cilantro drizzle, perfect for an easy weeknight dinner.

Ingredients

Scale

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)
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
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

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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. If you prefer a more done steak, 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

Marinate the steak the night before for deeper flavor. Leftovers can be stored in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 5g
Sodium: 650mg
Fat: 21g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 8g
Protein: 27g
Cholesterol: 70mg