Steak and Sweet Potato Bowls with Avocado Recipe
These Steak and Sweet Potato Bowls with Avocado combine tender, marinated flank steak, roasted sweet potatoes, fresh greens, and creamy avocado-cilantro drizzle over a bed of white rice. Perfect for a nutritious and flavorful meal that balances savory, sweet, and tangy flavors with a vibrant presentation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 45 minutes (including minimum marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: American
- Diet: Gluten Free
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 the steak marinade ingredients—reduced-sodium tamari, vegetable oil, honey, smashed garlic cloves, red pepper flakes, and ground ginger—in a large zip-top bag. Mix well to blend the flavors. Add the flank steak (cut in half if needed to fit), seal the bag, and refrigerate for 1 to 6 hours to let the steak absorb the marinade.
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the peeled and cubed sweet potatoes with extra-virgin olive oil, garlic salt, and black pepper until fully coated. Spread the potatoes evenly in a single layer on the baking sheet. Roast them for 25 to 30 minutes, stirring once halfway through, until golden and tender.
- Cook the Steak: Heat a cast-iron skillet over high heat until just below smoking point. Add a thin layer of a high-heat oil to the pan. Remove the steak from the marinade and sear it for 2 to 4 minutes on each side to achieve medium-rare doneness. For more cooked steak, transfer it off the heat but keep it in the hot skillet to finish cooking with residual heat. Allow the steak to rest for at least 10 minutes before slicing thinly against the grain.
- Prepare the Avocado-Cilantro Drizzle: Place the avocado, fresh cilantro, lime juice, garlic clove, salt, and black pepper into a blender or small food processor. Pulse to combine the ingredients. Slowly add 2 tablespoons of water and blend until smooth, adding more water as needed to achieve a creamy, pourable consistency. Adjust the seasoning to taste.
- Assemble the Bowls: Divide cooked white rice evenly among serving bowls. Top each bowl with sliced steak, roasted sweet potatoes, avocado slices, and fresh greens like baby arugula or spinach. Generously drizzle with the creamy avocado-cilantro sauce and serve immediately.
Notes
- The steak can be marinated up to 6 hours in advance for deeper flavor.
- Sweet potatoes can be replaced with other root vegetables like butternut squash if preferred.
- Use gluten-free tamari to keep the recipe gluten-free.
- Adjust red pepper flakes in the marinade to control the spice level.
- Leftover steak slices can be stored in the refrigerator for up to 3 days.
- For a lower-carb alternative, serve over cauliflower rice.
Keywords: steak bowl, sweet potato bowl, avocado cilantro sauce, healthy dinner, roasted sweet potatoes, marinated steak, one bowl meal
