Introduction

These Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle make a flavorful and wholesome meal. Combining tender marinated steak, roasted sweet potatoes, and a creamy, zesty sauce, they’re perfect for a satisfying lunch or dinner.

Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle Recipe - Recipe Image

Ingredients

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)
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
¼ cup fresh cilantro, packed
1½ Tbsp fresh lime juice
1 garlic clove
Salt and black pepper, to taste
2–4 Tbsp water

Instructions

Step 1: Combine all steak marinade ingredients (tamari, vegetable oil, honey, smashed garlic cloves, red pepper flakes, and ground ginger) in a large zip-top bag. Add the steak, seal, and refrigerate for 1 to 6 hours.
Step 2: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss sweet potato cubes with olive oil, garlic salt, and black pepper. Spread in a single layer and roast for 25–30 minutes, stirring halfway, until golden and tender.
Step 3: Heat a cast-iron skillet over high heat just below smoking. Add a thin layer of high-heat oil. Sear the steak 2–4 minutes per side for medium-rare. For more doneness, let it rest off the heat in the hot skillet. Rest steak for at least 10 minutes, then slice thinly against the grain.
Step 4: In a blender or small food processor, combine the avocado (half reserved for slicing), cilantro, lime juice, garlic clove, salt, and pepper. Pulse until combined. Add 2 tablespoons water and blend until smooth, adding more water to reach a creamy, pourable consistency. Adjust seasoning as needed.
Step 5: Divide cooked rice among bowls. Top with sliced steak, roasted sweet potatoes, avocado slices, and greens. Drizzle generously with the avocado-cilantro sauce and serve.

Tips & Variations

Use other greens like kale or mixed salad greens for added texture.
Swap white rice for quinoa or cauliflower rice for a different grain base.
Add a sprinkle of toasted pumpkin seeds or nuts for extra crunch.
Adjust red pepper flakes in the marinade to control the heat level.

Storage

Store leftovers separately in airtight containers in the refrigerator for up to 3 days. Keep the avocado-cilantro drizzle chilled to maintain freshness, and stir before using. Reheat steak and sweet potatoes gently in a skillet or microwave. Add fresh avocado slices before serving to prevent browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can use skirt steak, sirloin, or ribeye depending on your preference. Just adjust cooking times based on thickness and desired doneness.

How do I keep the avocado sauce from browning?

Keeping the avocado sauce chilled and airtight slows browning. Adding lime juice also helps preserve the green color. Use it within a day for best freshness.

Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle Recipe

Print Recipe

★★★★★

4.5 from 138 reviews

These Steak and Sweet Potato Bowls feature tender marinated flank steak, roasted sweet potatoes, and fresh greens served over rice, all topped with a creamy, zesty avocado-cilantro drizzle. A balanced, flavorful dish perfect for a nutritious meal.

Author: Marco
Prep Time: 15 minutes (plus 1 to 6 hours marinating time)
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes (including minimum marinating time)
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

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

Instructions

Marinate the Steak: Combine all steak marinade ingredients (reduced-sodium tamari, vegetable oil, honey, smashed garlic cloves, red pepper flakes, and ground ginger) in a large zip-top bag and mix well. Add the flank steak (cut in half if needed), seal the bag, and refrigerate for 1 to 6 hours to let the flavors infuse the meat.
Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the peeled and cubed sweet potatoes on the baking sheet, drizzle with extra-virgin olive oil, season with garlic salt and black pepper, then toss to coat evenly. Spread the sweet potatoes into a single layer and roast for 25 to 30 minutes, stirring halfway through to ensure even cooking, until golden brown and tender.
Cook the Steak: Heat a cast-iron skillet over high heat until just below smoking. Add a thin layer of high-heat oil to the skillet. Sear the marinated steak for 2 to 4 minutes on each side for medium-rare doneness. For more cooked steak, transfer it to the hot skillet off the heat and let residual heat finish cooking. Let the steak rest for at least 10 minutes before slicing thinly against the grain to ensure tenderness.
Prepare the Avocado-Cilantro Drizzle: Add the remaining ½ avocado, fresh cilantro, lime juice, garlic clove, salt, and black pepper into a blender or small food processor. Pulse the ingredients until combined. Gradually add 2 tablespoons of water and blend until smooth, adding more water as needed to achieve a creamy, pourable consistency. Taste and adjust seasoning as desired.
Assemble the Bowls: Divide cooked white rice among serving bowls. Top with the sliced steak, roasted sweet potato cubes, thin avocado slices, and baby arugula or spinach. Generously drizzle the creamy avocado-cilantro sauce over each bowl and serve immediately.

Notes

Marinate the steak for at least 1 hour, but no more than 6 hours to prevent the meat from becoming too soft.
If you prefer a different level of doneness, adjust the searing time accordingly.
You can substitute white rice with brown rice or quinoa for a healthier alternative.
For a spicier avocado drizzle, add more red pepper flakes or a dash of hot sauce.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: steak bowl, sweet potato recipe, avocado cilantro sauce, healthy dinner, roasted sweet potatoes, marinated steak, quick dinner bowl