In a medium mixing bowl, whisk together reduced-sodium tamari, vegetable oil, honey, minced garlic, red pepper flakes, and ground ginger until well combined. Place the steak in the bowl, ensuring it’s fully coated, and cover it with plastic wrap. Refrigerate to marinate for at least 30 minutes, or up to 24 hours.

Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss them in a bowl with vegetable oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through.

Remove the marinated flank steak from the fridge and let it come to room temperature for 10-15 minutes. Heat a grill or skillet over medium-high heat and cook the steak for 5-7 minutes on each side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing thinly.

In a blender, combine ripe avocado, fresh cilantro, lime juice, minced garlic, salt, and pepper. Blend until smooth, adding water if necessary for a drizzling consistency.

Assemble the bowls by placing cooked white rice in each bowl, adding baby arugula or spinach, followed by roasted sweet potatoes and sliced steak. Drizzle with avocado sauce.