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Steak and Sweet Potato Bowls

Steak and Sweet Potato Bowls with Creamy Avocado Drizzle

A delicious recipe for Steak and Sweet Potato Bowls that combines tender steak and roasted sweet potatoes, finished with a creamy avocado drizzle.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 3 hours
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 1.25 lb Flank Steak Feel free to substitute with your favorite cut of beef.
  • 1 lb Sweet Potato Peeled and cut into 1-inch cubes.
  • 1.5 Tbsp Extra-Virgin Olive Oil Essential for roasting sweet potatoes.
  • Garlic Salt
  • Black Pepper
  • 2 cups Baby Arugula or Baby Spinach Add nutrition and vibrant color.
  • Cooked White Rice Base for the bowl; consider brown rice or quinoa.
  • 0.5 large Avocado Used as topping and in the drizzle.
For the Steak Marinade
  • 0.25 cup Reduced-Sodium Tamari or Soy Sauce Provides umami flavor.
  • 2 Tbsp Vegetable Oil Helps soften and marinate the steak.
  • 2 tsp Honey Infuses a hint of sweetness.
  • 4 cloves Garlic Lightly smashed.
  • 0.5 tsp Red Pepper Flakes Adjust based on spice preference.
  • 0.25 tsp Ground Ginger Introduces warmth to the marinade.
For the Avocado-Cilantro Drizzle
  • 0.5 large Avocado Creates a rich, creamy topping.
  • 0.25 cup Fresh Cilantro Packed.
  • 1.5 Tbsp Fresh Lime Juice Brightens the flavors.
  • 1 clove Garlic
  • Salt To taste.
  • Black Pepper To taste.
  • 2-4 Tbsp Water Adjust for drizzle thickness.

Equipment

  • mixing bowl
  • baking sheet
  • blender
  • Grill or Pan

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the marinade ingredients: tamari, vegetable oil, honey, smashed garlic cloves, red pepper flakes, and ground ginger. Add the flank steak, ensuring it's well coated. Cover and let marinate for at least 30 minutes, or refrigerate for up to 2 hours.
  2. Preheat your oven to 425°F (220°C). Cut the sweet potato into 1-inch cubes, then toss with olive oil, garlic salt, and black pepper. Spread on a lined baking sheet and roast for 25–30 minutes until tender and caramelized.
  3. Heat a grill or pan over medium-high heat. Remove steak from marinade and grill for 4–5 minutes per side until charred and your desired doneness (target internal temperature of 130°F/54°C for medium-rare). Let the steak rest for at least 5 minutes before slicing.
  4. In a blender, combine avocado, cilantro, lime juice, garlic, and a pinch of salt and black pepper. Blend until smooth, adding water to achieve desired consistency.
  5. To assemble, start with cooked rice in each bowl. Top with arugula, followed by roasted sweet potatoes and sliced steak. Finish with avocado slices and drizzle of avocado-cilantro sauce.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 65gProtein: 40gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 75mgSodium: 800mgPotassium: 900mgFiber: 10gSugar: 6gVitamin A: 12000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

Marinate steak longer for better flavor and tenderness. Store leftovers in airtight containers for up to 3 days, keeping components separate when possible.

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