Introduction

This Steak and Sweet Potato Bowl is a vibrant, satisfying meal packed with bold flavors and wholesome ingredients. Tender marinated flank steak pairs beautifully with roasted sweet potatoes and a creamy avocado-cilantro drizzle, making it perfect for a nourishing lunch or dinner.

A white bowl filled with a base layer of white rice, topped with four different sections: the first section has slices of medium-rare steak with a grilled brown crust and pink interior, drizzled with a creamy green sauce and sprinkled with chopped green herbs; next to it, slices of fresh avocado with a bright yellow-green color, also covered in the same green sauce and herbs; the third section shows roasted sweet potatoes with a vibrant orange color and slightly charred edges, garnished with chopped herbs; finally, another roasted vegetable, possibly carrots or squash, with a deep orange color and char marks, also topped with the creamy green sauce and herbs. The bowl is set on a white marbled surface with a blurred background. photo taken with an iphone --ar 4:5 --v 7

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)
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

Step 1: Combine all steak marinade ingredients in a large zip-top bag and mix well. Add the steak (cut in half if needed), seal the bag, and refrigerate for 1 to 6 hours to marinate.
Step 2: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the sweet potato cubes with olive oil, garlic salt, and black pepper. Spread in an even layer and roast for 25–30 minutes, stirring halfway through, until golden and tender.
Step 3: Heat a cast-iron skillet over high heat until just below smoking. Add a thin layer of high-heat oil. Remove the steak from marinade and sear for 2–4 minutes per side for medium-rare. For more doneness, transfer the steak off the heat and let residual heat finish cooking. Rest for at least 10 minutes, then slice thinly against the grain.
Step 4: To make the avocado-cilantro drizzle, add avocado, cilantro, lime juice, garlic clove, salt, and pepper to a blender or food processor. Pulse to combine, then add 2 tablespoons of water and blend until smooth. Add more water as needed for a creamy, pourable consistency. Adjust seasoning to taste.
Step 5: Assemble the bowls by dividing cooked rice among serving bowls. Top with sliced steak, roasted sweet potatoes, avocado slices, and baby greens. Drizzle generously with the avocado-cilantro sauce and serve immediately.

Tips & Variations

Use brown rice or quinoa instead of white rice for a nuttier flavor and added fiber.
If you prefer less spice, reduce or omit the red pepper flakes in the marinade.
For a smoky twist, add a pinch of smoked paprika to the sweet potatoes before roasting.
Make extra avocado-cilantro drizzle to use as a dip or salad dressing.
To save time, marinate the steak overnight for more intense flavor.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and sweet potatoes gently in a skillet or microwave. Add fresh avocado slices and drizzle sauce just before serving to maintain freshness.

How to Serve

A white bowl filled with three main layers: at the bottom, there is a layer of white rice with soft texture; on top of the rice, there are several thick slices of medium-rare steak, showing a pink center with brown grilled edges, drizzled with a light green creamy sauce and sprinkled with fresh chopped green herbs; beside the steak, chunks of bright orange roasted sweet potatoes are visible, sprinkled with green herbs as well. The background shows a white marbled surface, and the image is close-up, capturing the textures and colors vividly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of steak?

Yes, you can use skirt steak, sirloin, or ribeye depending on your preference. Adjust cooking times accordingly to avoid overcooking.

What can I substitute if I don’t have tamari?

You can substitute regular soy sauce for tamari, though tamari is gluten-free and slightly less salty. Coconut aminos also work well as a soy-free alternative.