A sizzling steak with a side of sweet roasted potatoes can make anyone’s mouth water, and that’s exactly what you’ll find with these vibrant bowls. In just about an hour, you’ll create a colorful and nourishing meal that melds the richness of flank steak with the sweetness of tender sweet potatoes, all drizzled with a creamy avocado-cilantro sauce. This recipe works because it balances hearty ingredients with fresh greens and a zesty dressing, making it a delightful option for any weeknight dinner or meal prep.
This recipe is perfect for those looking for a satisfying and delicious meal that packs a nutritional punch. It’s ideal for busy weeknights or when you’re looking to impress guests with something tasty yet uncomplicated. The components can be prepared in advance and stored for quick assembly, allowing you to enjoy this wholesome dish whenever hunger strikes.
Why You’ll Love This Recipe
- The tender steak creates the perfect contrast to the creamy drizzle.
- Roasting sweet potatoes enhances their natural sweetness and flavor.
- Fresh greens add a delightful crunch and vibrant color.
- The avocado-cilantro drizzle ties all the flavors together beautifully.
What You’ll Need
Gather your ingredients for this delicious bowl.
For the Bowls
- 1¼ lb flank steak (or your preferred cut)
- 1 large sweet potato, 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)
For the Steak Marinade
- 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
For the Avocado-Cilantro Drizzle
- 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
Tamari can be swapped with soy sauce for a gluten-free option.
Substitutions & Swaps
- Flank steak can be replaced with sirloin or ribeye.
- Use any greens, like kale or romaine, if arugula isn’t available.
- Honey can be substituted with maple syrup for a vegan option.
- White rice can be swapped for quinoa or brown rice for a healthier choice.
How to Make It
Get ready to savor a delicious meal with these simple steps.
Marinate the Steak
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.
Roast the Sweet Potatoes
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.
Cook the Steak
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.
Prepare the Avocado-Cilantro Drizzle
Add all drizzle ingredients except water to a blender or small food processor. Pulse until combined. Add 2 tbsp water and blend until smooth, adding more water as needed for a creamy, pourable consistency. Adjust seasoning to taste.
Assemble the Bowls
Divide rice among bowls. Top with sliced steak, roasted sweet potatoes, avocado slices, and greens. Drizzle generously with the avocado-cilantro sauce and serve.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, it affects texture and flavor.
Reheat: microwave on medium for 1-2 minutes until warmed through.
Tips for Best Results
- Ensure your steak is at room temperature before cooking for even searing.
- Adjust the avocado-cilantro drizzle’s thickness by varying the water to achieve your desired consistency.
- Always slice the steak against the grain for maximum tenderness.
- Rotating sweet potatoes halfway through roasting allows for even caramelization.
Serving Suggestions
- Pair with a refreshing cucumber salad for added crunch.
- Serve as a healthy meal prep option for busy weekdays.
- Enjoy with a side of grilled corn for a seasonal twist.
