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