Description
These Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle are a flavorful and nutritious meal featuring tender marinated flank steak, roasted sweet potatoes, fresh greens, and a creamy avocado-cilantro sauce. Perfectly balanced with a hint of spice and a fresh citrus drizzle, this dish makes for a satisfying and wholesome dinner.
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
Instructions
- Marinate the Steak: Combine tamari, vegetable oil, honey, garlic cloves, red pepper flakes, and ground ginger in a large zip-top bag. Add the steak (cut in half if needed), seal the bag removing excess air, and refrigerate for 1 to 6 hours to let the flavors infuse.
- Roast the Sweet Potatoes: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the sweet potato cubes with olive oil, garlic salt, and black pepper. Spread evenly on the sheet and roast for 25–30 minutes, stirring halfway through, until golden and tender.
- Cook the Steak: Heat a cast-iron skillet over high heat until almost smoking. Add a thin layer of high-heat oil and sear the steak for 2–4 minutes per side for medium-rare. For more doneness, remove from heat and let residual heat finish cooking. Rest steak for at least 10 minutes before slicing thinly against the grain.
- Prepare the Avocado-Cilantro Drizzle: In a blender or small food processor, combine avocado, cilantro, lime juice, garlic, salt, and pepper. Pulse until combined, then add 2 tablespoons water and blend until smooth. Adjust with additional water to reach a creamy, pourable consistency and taste for seasoning.
- Assemble the Bowls: Divide cooked white rice among four bowls. Top with sliced steak, roasted sweet potatoes, avocado slices, and greens. Drizzle generously with the avocado-cilantro sauce and serve immediately.
Notes
- Marinate the steak longer (up to 6 hours) to deepen the flavor.
- Use any preferred cut of steak if flank steak is unavailable.
- Adjust red pepper flakes in the marinade for heat preference.
- Serve with brown rice or quinoa for a healthier alternative.
- Avocado-cilantro drizzle can be stored in an airtight container in the fridge for up to 24 hours; stir before using.