why make this recipe

Steak and sweet potato bowls with avocado-cilantro drizzle bring together the goodness of proteins, carbs, and healthy fats in one flavorful meal. This dish is not only colorful but also packed with nutrients. Flank steak provides a rich source of protein, while sweet potatoes offer fiber and vitamins. The addition of the creamy avocado-cilantro drizzle adds a zesty touch, enhancing the flavors throughout. Plus, this recipe is flexible; you can customize it with your preferred ingredients while ensuring it stays healthy and satisfying. It’s perfect for lunch or dinner and can be prepped in advance for meal planning.

how to make Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

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

Directions:

Marinate the Steak

Prepare the Marinade: Begin by mixing all the marinade ingredients in a large zip-top bag. This includes the reduced-sodium tamari, vegetable oil, honey, smashed garlic cloves, red pepper flakes, and ground ginger.
Add the Steak: Place the flank steak into the bag. If the steak is large, you can cut it in half to fit better. Seal the bag, removing as much air as possible, and massage the marinade into the meat.
Refrigerate: Place the bag in the refrigerator for at least 1 hour, or up to 6 hours. The longer you marinate, the more flavor the steak will absorb.

Roast the Sweet Potatoes

Preheat the Oven: Set the oven to 425°F (220°C) to ensure it is hot enough for roasting.
Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Season the Sweet Potatoes: In a large mixing bowl, combine the sweet potato cubes with olive oil, garlic salt, and black pepper. Toss to ensure the sweet potatoes are coated evenly.
Roast: Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast them in the oven for about 25 to 30 minutes, stirring halfway through. The goal is to have them golden and tender when done.

Cook the Steak

Sear the Steak: After marinating, heat a cast-iron skillet over high heat. Let the skillet get very hot, just below the smoking point. Add a thin layer of high-heat oil to the skillet.
Cook the Steak: Sear the steak for 2 to 4 minutes on each side for a medium-rare finish. If you prefer a more well-done steak, return it to the skillet off the heat and let residual heat finish cooking it through.
Rest: After cooking, transfer the steak to a cutting board and let it rest for a minimum of 10 minutes. This helps the juices redistribute, making the steak more tender and juicy.
Slice: Once rested, slice the steak thinly against the grain for a more tender bite.

Prepare the Avocado-Cilantro Drizzle

Blend Ingredients: In a blender or small food processor, add the half avocado, fresh cilantro, lime juice, and garlic clove.
Add Water: Blend these ingredients together until combined. Add 2 tablespoons of water to loosen the mixture, then blend until smooth. You can add more water, one tablespoon at a time, until you reach a creamy, pourable consistency.
Season: Taste the drizzle and adjust seasoning with salt and black pepper as needed.

Assemble the Bowls

Divide Ingredients: In serving bowls, start by adding a generous scoop of cooked white rice at the bottom.
Top with Steak and Sweet Potatoes: Arrange the sliced steak and roasted sweet potatoes over the rice.
Add Fresh Greens: Place a handful of baby arugula or spinach on top.
Finish with Avocado: Decorate with thinly sliced avocado.
Drizzle: Generously drizzle the avocado-cilantro sauce over the top of each bowl.
Serve: Enjoy your delicious and colorful steak and sweet potato bowls!

how to serve Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

To serve these bowls, prepare them right before eating. You can have everyone assemble their bowls at the table for a fun and interactive meal. The bright colors of the sweet potatoes, greens, and steak make for an inviting presentation. Pair these bowls with a refreshing beverage like iced tea or sparkling water. It’s a comforting yet healthy dish that can easily become a family favorite.

how to store Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

If you have leftovers, you can store them for later. Place any remaining steak, sweet potatoes, and sauce in separate airtight containers. Store the components in the refrigerator for up to 3 days. Keep in mind that the avocado-cilantro drizzle may brown slightly, but it will still be safe to eat. Reheat the steak and sweet potatoes in the microwave or on the stovetop before serving. Avoid reheating the greens, as they are best fresh.

tips to make Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

Marinate Longer for More Flavor: If you have enough time, marinating the steak for the full 6 hours will enhance the flavor even more.
Different Cuts of Steak: While flank steak is suggested, feel free to use other cuts like sirloin or ribeye, adjusting cooking times as necessary.
Customize the Greens: If you prefer, swap arugula or spinach with kale or romaine for different textures and nutrients.
Bake and Boil: Instead of roasting sweet potatoes, you could boil them for a softer texture and then mash them for something different.
Adjust the Spice: If you like more heat, add more red pepper flakes to the marinade or drizzle, or consider a dash of hot sauce.

variation

Vegetarian Alternative: Replace the steak with grilled tofu or chickpeas for a delicious vegetarian option. Simply marinate the tofu in the same marinade for added flavor.
Grain Base: Switch the white rice with quinoa, brown rice, or cauliflower rice for a healthier grain base.
Different Sauce: If you want to change the sauce, try a tahini dressing or a yogurt-based sauce for a different flavor profile.

FAQs

Can I use a different type of sweet potato?
Yes, you can use any variety of sweet potato or even regular potatoes if preferred. However, sweet potatoes add a specific sweetness and flavor that enhance the dish.
What if I don’t have a cast-iron skillet?
You can use any heavy-bottomed skillet. A non-stick frying pan will also work, but make sure to use high-heat oil, as non-stick pans can sometimes heat unevenly.
Can this recipe be frozen?
The components can be frozen separately. However, the avocado sauce is best made fresh, as it can brown when frozen. The steak and sweet potatoes can be stored in the freezer for up to 2 months.
What are other good toppings for these bowls?
You can add toppings like feta cheese, sliced cherry tomatoes, or roasted nuts for added flavor and texture.
Is this recipe gluten-free?
Yes, it can be made gluten-free by using a gluten-free soy sauce alternative like tamari.

Following these steps will help you create a delicious and healthy meal, ideal for busy weeknights or meal prep days. Enjoy your cooking experience and the tasty results that come from these Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle!

Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

Author: zoubirlahcen
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

Print Recipe

Description

A colorful meal combining flank steak, sweet potatoes, and a creamy avocado-cilantro drizzle, packed with nutrients and customizable for a healthy lunch or 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)
For the 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: In a large zip-top bag, mix all marinade ingredients. Add the flank steak, seal the bag, and massage the marinade into the meat. Refrigerate for at least 1 hour or up to 6 hours.
Roast the Sweet Potatoes: Preheat oven to 425°F (220°C). In a mixing bowl, combine sweet potato cubes with olive oil, garlic salt, and black pepper. Toss to coat and spread on a baking sheet. Roast for about 25 to 30 minutes, stirring halfway through.
Sear the Steak: After marinating, heat a cast-iron skillet over high heat. Add high-heat oil and sear the steak for 2 to 4 minutes per side for medium-rare.
Rest the Steak: Transfer cooked steak to a cutting board and let it rest for at least 10 minutes. Slice thinly against the grain.
Prepare the Avocado-Cilantro Drizzle: In a blender, add half avocado, cilantro, lime juice, and garlic. Blend, adding 2 tablespoons of water till creamy. Adjust seasoning with salt and pepper.
Assemble the Bowls: In serving bowls, add cooked rice at the bottom, then top with sliced steak, roasted sweet potatoes, arugula or spinach, sliced avocado, and drizzle with avocado-cilantro sauce.
Serve: Enjoy your flavorful steak and sweet potato bowls!

Notes

Customize the recipe with your choice of greens or grain base. For a vegetarian option, substitute steak with grilled tofu or chickpeas.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting and Searing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 7g
Sodium: 900mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 30g
Cholesterol: 70mg

Keywords: steak, sweet potato, avocado, healthy dinner, meal prep