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Steak and Sweet Potato Bowls with Avocado

Steak and Sweet Potato Bowls with Avocado for Busy Nights

This hearty Steak and Sweet Potato Bowl with Avocado is a wholesome meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 1 pound Flank Steak Feel free to substitute with your favorite steak cut.
  • 2 medium Sweet Potato Other root veggies work too.
  • 2 tablespoons Extra-Virgin Olive Oil A light cooking oil can be a good alternative.
  • 1 teaspoon Garlic Salt Regular salt can substitute.
  • 1 teaspoon Black Pepper
  • 2 cups Arugula or Spinach Feel free to use any greens you love.
  • 2 cups Cooked White Rice Consider brown rice or quinoa for a nutritious twist.
  • 1 medium Avocado Greek yogurt can also add an interesting texture.
For the Steak Marinade
  • 1/4 cup Reduced-Sodium Tamari (or Soy Sauce) Swap for coconut aminos to keep it gluten-free.
  • 1 tablespoon Vegetable Oil Any neutral oil will work.
  • 1 tablespoon Honey Maple syrup can be substituted.
  • 3 cloves Garlic Use garlic powder if you're short on fresh garlic.
  • 1/2 teaspoon Red Pepper Flakes Adjust to taste or skip for a milder option.
  • 1 teaspoon Ground Ginger Fresh ginger can enhance the flavor profile.
For the Avocado-Cilantro Drizzle
  • 1 medium Avocado Can be switched with other ripe fruit like banana.
  • 1/4 cup Fresh Cilantro Parsley can be a good substitution.
  • 2 tablespoons Fresh Lime Juice Can be replaced with lemon juice.
  • 1 clove Garlic Powdered garlic can save time.
  • 1/2 teaspoon Salt Adjust to your liking.
  • 1-2 tablespoons Water Use less for a richer sauce.

Equipment

  • Grill pan or skillet
  • Blender
  • Baking sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together reduced-sodium tamari, vegetable oil, honey, smashed garlic, red pepper flakes, and ground ginger. Place the flank steak in the marinade, cover with plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat your oven to 425°F (220°C). Toss diced sweet potatoes in a large bowl with extra-virgin olive oil, garlic salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through.
  3. Heat a grill pan or skillet over medium-high heat. Remove marinated flank steak, letting excess marinade drip off. Cook for 4-6 minutes on each side until desired doneness. Let rest for 5 minutes before slicing thinly.
  4. Prepare white rice according to package instructions, about 15-20 minutes. Fluff with a fork once done.
  5. In a blender, combine avocado, fresh cilantro, lime juice, garlic, salt, black pepper, and water. Blend until smooth, adjusting consistency as needed.
  6. Assemble bowls by layering cooked rice at the bottom, topping with arugula or spinach, roasted sweet potatoes, and thinly sliced steak. Drizzle with avocado-cilantro sauce.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 80mgIron: 4mg

Notes

Enjoy your Steak and Sweet Potato Bowls with Avocado within 3 days when stored in the fridge.

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