Description
A delicious and nutritious bowl featuring savory steak, sweet roasted sweet potatoes, and a vibrant avocado-cilantro drizzle.
Ingredients
Scale
- 1¼ lb flank steak (or preferred cut, such as sirloin or ribeye)
- 1 large sweet potato (approximately 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 (the other half is 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
- Prepare the marinade: In a large zip-top bag, combine all marinade ingredients. Mix well to ensure even distribution.
- Marinate the steak: Add the flank steak to the bag, sealing it securely. Allow it to marinate in the refrigerator for anywhere from 1 to 6 hours.
- Preheat the oven: Set your oven to 425°F (220°C).
- Prepare the baking sheet: Line a baking sheet with parchment paper for effortless cleanup.
- Toss the sweet potato cubes with olive oil, garlic salt, and black pepper directly on the lined baking sheet and spread them in a single layer.
- Roast for 25–30 minutes, stirring occasionally, until golden brown and tender.
- Heat a cast iron skillet over high heat until just shy of smoking. Add a thin layer of high-heat oil and place in the marinated steak.
- Sear for 2–4 minutes on each side for a medium-rare finish.
- Let the steak rest for at least 10 minutes before slicing thinly against the grain.
- Blend the drizzle ingredients in a blender or food processor (excluding water) until mixed.
- Add 2 tablespoons of water and blend again until creamy. Adjust thickness with more water if desired.
- Distribute cooked white rice among bowls and top with sliced steak, roasted sweet potatoes, and avocado slices.
- Pile arugula or spinach on top and generously drizzle with the avocado-cilantro sauce before serving.
Notes
For extra flavor, marinate the steak longer and consider using an air fryer for the sweet potatoes for a crispy texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg