Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

A complete and balanced steak and sweet potato bowl recipe, perfect for a healthy and nourishing meal. This hearty bowl combines tender marinated steak, oven-roasted sweet potatoes, fluffy rice, and fresh avocado, all topped with a creamy avocado-cilantro lime sauce. Ideal for lunch or dinner, this easy and quick recipe is also great for meal prep, for healthy eating enthusiasts, and for protein-packed menus. A colorful, satisfying, and flavorful homemade dish inspired by trendy healthy bowls.

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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Tips

• Let the steak rest before slicing to keep it juicy.
• For extra-crispy sweet potatoes, avoid overcrowding the pan.
• Warm the rice before serving for the best texture.

Variations and Substitutions

• Swap flank steak for sirloin, ribeye, or chicken breast.
• Use quinoa, brown rice, or cauliflower rice instead of white rice.
• Replace cilantro with parsley if preferred.

FAQs

Can I make this ahead of time?
Yes. Prep the components separately and assemble just before serving.

How do I store leftovers?
Store each component in airtight containers in the refrigerator for up to 3 days.

Is this recipe spicy?
It’s mildly spicy; reduce or omit red pepper flakes to make it milder.

Serving Suggestions

• Serve with a fresh tomato or cucumber salad.
• Add a squeeze of extra lime juice just before serving for brightness.

Why You’ll Love This Recipe

• Balanced, hearty, and full of flavor
• Easy to customize for different diets
• Perfect for meal prep or quick weeknight dinners