Description
A delightful dish featuring succulent steak and roasted sweet potatoes, complemented by a creamy avocado-cilantro drizzle.
Ingredients
Scale
- 1¼ lb Flank Steak
- 1 large Sweet Potato (about 1 lb)
- 1½ Tbsp Olive Oil
- Garlic Salt
- Black Pepper
- 2 cups Baby Arugula or Spinach
- Cooked White Rice
- ½ large Avocado
- ¼ cup Reduced-Sodium Tamari
- 2 Tbsp Vegetable Oil
- 2 tsp Honey
- 4 cloves Garlic (lightly smashed)
- ½ tsp Red Pepper Flakes
- ¼ tsp Ground Ginger
- ½ large Avocado (for drizzle)
- ¼ cup Fresh Cilantro (packed)
- 1½ Tbsp Fresh Lime Juice
- 1 clove Garlic
- Salt and Black Pepper (to taste)
- 2–4 Tbsp Water
Instructions
- Marinate the Steak: In a large zip-top bag, mix all marinade ingredients. Add the steak, seal the bag, and massage the marinade into the meat. Refrigerate for 1 to 6 hours.
- Roast the Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, garlic salt, and pepper, then roast for 25–30 minutes until tender.
- Cook the Steak: Heat a cast-iron skillet over high heat. Sear the steak for 2–4 minutes per side for medium-rare. Allow to rest for 10 minutes before slicing.
- Prepare the Drizzle: Blend avocado, cilantro, lime juice, garlic, salt, and pepper until smooth, adding water to achieve desired consistency.
- Assemble the Bowls: Divide rice among bowls, then top with sliced steak, roasted sweet potatoes, and avocado slices. Add arugula and drizzle with avocado-cilantro sauce.
Notes
Make ahead by marinating steak overnight for deeper flavor. An air fryer is great for roasting sweet potatoes quickly.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg