Description
A colorful bowl filled with fresh ingredients, packed with vibrant flavors perfect for a quick weeknight meal or a hearty dinner.
Ingredients
Scale
- 1¼ lb flank steak (or 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
- 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
- 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 marinade ingredients in a zip-top bag with the steak and refrigerate for at least 1 hour.
- Preheat the oven to 425°F (220°C) and roast the sweet potatoes for 25–30 minutes.
- Heat a cast-iron skillet over high heat and sear the marinated steak for 2–4 minutes per side.
- Blend all drizzle ingredients in a food processor, adjusting consistency with water as needed.
- Assemble the bowls with rice, sliced steak, roasted sweet potatoes, avocado slices, and greens. Drizzle with the avocado-cilantro sauce.
Notes
For extra flavor, marinate the steak overnight. Customize with different greens or proteins to suit dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: steak, sweet potato, avocado, healthy bowl, quick dinner, meal prep