Ingredients:
For the steak:
- 1-1.25 lb flank steak, sirloin, or your preferred cut
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
For the sweet potatoes:
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional, but delicious)
For the avocado-cilantro sauce:
- 1 ripe avocado, halved and pitted
- 1/2 cup packed fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 small garlic clove
- 1/4 teaspoon salt
- 2-4 tablespoons water
For the bowls:
- 2 cups cooked rice, quinoa, or your preferred grain
- 2 cups arugula, baby spinach, or mixed greens
- Optional toppings: Sliced radishes, cherry tomatoes, crumbled feta or goat cheese, chopped nuts
Instructions:
Marinade the steak:
- Combine soy sauce, olive oil, honey, garlic powder, black pepper, and red pepper flakes (if using) in a bowl or zip-top bag.
- Add the steak, coat evenly, and marinate in the refrigerator for at least 30 minutes, or preferably overnight for maximum flavor.
Roast the sweet potatoes:
- Preheat oven to 425°F (220°C).
- Toss sweet potato cubes with olive oil, salt, pepper, and smoked paprika (if using).
- Spread sweet potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and slightly browned.
Make the avocado-cilantro sauce:
- In a food processor or blender, combine avocado, cilantro, lime juice, olive oil, garlic, and salt. Process until smooth.
- Add water gradually, a tablespoon at a time, until your desired consistency is reached.
Cook the steak:
- Heat a large skillet or grill pan over medium-high heat.
- Remove steak from marinade and cook for 3-5 minutes per side, depending on desired doneness (medium-rare to medium is ideal).
- Let steak rest for 5-10 minutes before slicing thinly against the grain.
Assemble the bowls:
- Divide cooked rice or grain into bowls.
- Top with roasted sweet potatoes, sliced steak, and greens.
- Drizzle generously with avocado-cilantro sauce.
- Add any desired toppings like radishes, tomatoes, cheese, or nuts.
Tips:
- Customize it: Choose your favorite steak cut and adjust the marinade as desired. Swap out the grain, greens, or toppings for endless variations.
- Meal prep: Roast the sweet potatoes and make the sauce in advance to save time during the week.
- Grill it up: If the weather is nice, grill the steak and sweet potatoes for an extra layer of smoky flavor.
Enjoy your fresh, filling, and delicious Steak and Sweet Potato Bowls!
