Description

These Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle are a deliciously balanced meal featuring marinated flank steak, roasted sweet potatoes, and a creamy avocado drizzle over a bed of greens.

Ingredients

Scale

1¼ lb flank steak

1 large sweet potato

1½ Tbsp extra-virgin olive oil

Garlic salt and black pepper

2 cups baby arugula or baby spinach

Cooked white rice

½ large avocado

¼ cup reduced-sodium tamari

2 Tbsp vegetable oil

2 tsp honey

4 garlic cloves

½ tsp red pepper flakes

¼ tsp ground ginger

Instructions

In a bowl, mix tamari, vegetable oil, honey, garlic cloves, red pepper flakes, and ground ginger to create the marinade. Add the flank steak, ensuring it’s well coated, and marinate for at least 30 minutes.
Preheat your oven to 400°F (200°C). Spread the sweet potato cubes on a baking sheet, drizzle with olive oil, season with garlic salt and black pepper, and roast for 25-30 minutes or until tender.
While the sweet potatoes are roasting, heat a grill pan over medium-high heat. Remove the steak from the marinade and grill for about 6-7 minutes per side or until desired doneness. Let it rest before slicing.
For the avocado-cilantro drizzle, blend the remaining half avocado with a handful of cilantro, salt, and water until smooth.
To assemble the bowls, place a scoop of rice at the bottom, top with roasted sweet potatoes, sliced steak, and a handful of greens. Drizzle generously with the avocado sauce before serving.

Notes

Feel free to customize the greens or add other vegetables according to your preference. This dish can also be meal-prepped for the week!

Prep Time: 20
Cook Time: 30
Category: Main Course
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 9 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 6 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 7 g
Protein: 32 g
Cholesterol: 75 mg

Keywords: Steak and Sweet Potato Bowls, Avocado-Cilantro Drizzle, healthy meal, easy dinner, protein-packed