The aroma of sizzling steak fills the kitchen as vibrant colors dance across the plate, promising both nourishment and delight. Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle bring together savory flank steak, sweet potatoes, and a creamy herb drizzle, all within just an hour of cooking. This recipe works beautifully for a hearty weeknight meal or as a stunning centerpiece for weekend gatherings.
Perfect for anyone who appreciates balanced flavors and textures, these bowls can be enjoyed as a nourishing lunch or a satisfying dinner. You can marinate the steak ahead of time for deeper flavor, and leftovers can be stored for quick meals throughout the week.
Why You’ll Love This Recipe
- The combination of tender steak and sweet, roasted potatoes creates a delightful contrast in textures.
- The avocado-cilantro drizzle adds a creamy, zesty punch to each bite.
- It’s a versatile dish that’s easily customizable based on your favorite vegetables.
- Quick cooking time means you can have a restaurant-quality meal in under an hour.
What You’ll Need
Here’s what you’ll need to prepare your bowls:
For the Bowls
- 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)
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
Substitutions: Use any cut of steak; arugula and spinach can be swapped.
Substitutions & Swaps
- Soy sauce can replace tamari.
- Use any green vegetable instead of arugula.
- Honey can be substituted with maple syrup.
- Use Greek yogurt instead of avocado for drizzle.
How to Make It
Follow these easy steps to create your flavorful bowls.
1. 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.
2. 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.
3. 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.
4. 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.
5. 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: 3-4 days in an airtight container.
Freezer: No, vegetables lose texture.
Reheat: Microwave for 1-2 minutes or until warm.
Tips for Best Results
- Ensure the skillet is hot enough for a good sear on the steak.
- Cut the sweet potatoes uniformly for even roasting.
- Allow the steak to rest for optimal juiciness before slicing.
- Adjust the spice level of the drizzle with more or fewer red pepper flakes.
Serving Suggestions
- Pair with a side salad for extra greens.
- Enjoy with a cold beverage for a refreshing meal.
- Serve at a gathering to impress your guests with vibrant colors and flavors.
