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Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

A vibrant bowl filled with tender steak, roasted sweet potatoes, and a luscious avocado-cilantro drizzle, perfect for a quick and healthy meal.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Bowls
  • 1.25 lb flank steak (or your preferred cut) High-quality steak is recommended
  • 1 large sweet potato, peeled and cut into 1-inch cubes About 1 lb
  • 1.5 Tbsp extra-virgin olive oil
  • to taste garlic salt and black pepper
  • 2 cups baby arugula or baby spinach
  • cooked white rice, for serving
  • 0.5 large avocado, thinly sliced Remaining half used for the sauce
For the Steak Marinade
  • 0.25 cup reduced-sodium tamari (or soy sauce)
  • 2 Tbsp vegetable oil
  • 2 tsp honey
  • 4 cloves garlic, lightly smashed
  • 0.5 tsp red pepper flakes Adjust to taste
  • 0.25 tsp ground ginger
For the Avocado-Cilantro Drizzle
  • 0.5 large avocado
  • 0.25 cup fresh cilantro, packed
  • 1.5 Tbsp fresh lime juice
  • 1 clove garlic
  • to taste salt and black pepper
  • 2-4 Tbsp water Add until smooth and pourable

Method
 

Marinating the Steak
  1. Combine all marinade ingredients in a large zip-top bag. Add the steak (cut in half if needed), seal, and refrigerate for 1 to 6 hours.
Roasting the Sweet Potatoes
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss sweet potatoes in olive oil, garlic salt, and pepper. Roast for 25–30 minutes, stirring halfway, until golden and tender.
Cooking the Steak
  1. Heat a cast-iron skillet over high heat. Add a thin layer of high-heat oil.
  2. Sear the steak for 2–4 minutes per side for medium-rare. Let the residual heat finish cooking, then rest for at least 10 minutes before slicing thinly against the grain.
Preparing the Avocado-Cilantro Drizzle
  1. In a blender, combine avocado, cilantro, lime juice, garlic, and seasonings (except water). Blend until combined, then add water gradually until smooth and pourable.
Assembling the Bowls
  1. Divide rice among bowls. Top with sliced steak, roasted sweet potatoes, avocado slices, and greens.
  2. Drizzle with the avocado-cilantro sauce.

Notes

Store leftovers in the fridge for up to 3 days, keeping components separate to maintain textures. Fresh avocado slices can be added when serving.