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Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

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A one-bowl meal featuring roasted sweet potatoes, juicy steak, fresh greens, and a creamy avocado-cilantro drizzle.

Ingredients

Scale
  • 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)
  • 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
  • ½ large avocado (for the sauce)
  • ¼ cup fresh cilantro, packed
  • 1½ Tbsp fresh lime juice
  • 1 garlic clove
  • Salt and black pepper, to taste
  • 2–4 Tbsp water

Instructions

  1. Combine all marinade ingredients in a large zip-top bag and mix well. Add the steak (cut in half if needed), seal, and refrigerate for 1 to 6 hours.
  2. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Add the sweet potatoes, drizzle with olive oil, season with garlic salt and pepper, and toss to coat. Spread into an even layer and roast for 25–30 minutes, stirring halfway, until golden and tender.
  3. Heat a cast-iron skillet over high heat, just below smoking. Add a thin layer of high-heat oil. Sear the steak for 2–4 minutes per side for medium-rare. For more doneness, return the steak to the hot skillet off the heat and let residual heat finish cooking. Rest the steak for at least 10 minutes, then slice thinly against the grain.
  4. Add all drizzle ingredients except water to a blender. Pulse until combined. Add 2 Tbsp water and blend until smooth, adjusting consistency with more water as needed. Adjust seasoning to taste.
  5. Divide rice among bowls. Top with sliced steak, roasted sweet potatoes, avocado slices, and greens. Drizzle generously with the avocado-cilantro sauce and serve.

Notes

Leftovers keep well and taste better after resting. Store components separately to maintain freshness.

Nutrition

Find it online: https://voxrecipes.com/steak-and-sweet-potato-bowls-avocado-cilantro-drizzle/