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Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle Delight

Discover a flavorful combination in Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle for a delightful and nutritious dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 1.25 lb Flank Steak Swap with your preferred beef cut if desired.
  • 1 large Sweet Potato About 1 lb; can substitute with butternut squash.
  • 1.5 Tbsp Extra-Virgin Olive Oil High-quality oil recommended.
  • Garlic Salt Essential seasoning.
  • Black Pepper Essential seasoning.
  • 2 cups Baby Arugula or Baby Spinach Fresh greens for nutrition.
  • Cooked White Rice Serves as base; consider quinoa or brown rice.
  • 0.5 large Avocado Ensure it's ripe.
For the Steak Marinade
  • 0.25 cup Reduced-Sodium Tamari or Soy Sauce Tamari for gluten-free option.
  • 2 Tbsp Vegetable Oil Can substitute with sesame oil.
  • 2 tsp Honey Natural sweetness; maple syrup works well as a vegan alternative.
  • 4 Garlic Cloves Lightly smashed.
  • 0.5 tsp Red Pepper Flakes Adjust based on spice preference.
  • 0.25 tsp Ground Ginger Fresh ginger can be used for more flavor.
For the Avocado-Cilantro Drizzle
  • 0.5 large Avocado Ensure it's ripe.
  • 0.25 cup Fresh Cilantro Packed; omit if not a fan.
  • 1.5 Tbsp Fresh Lime Juice Freshly squeezed is best.
  • 1 Garlic Clove Enhances flavor.
  • Salt To taste.
  • Black Pepper To taste.
  • 2-4 Tbsp Water Adjust to achieve drizzle consistency.

Equipment

  • Medium bowl
  • Large Mixing Bowl
  • Baking sheet
  • Grill or Skillet
  • blender

Method
 

Marinate the Steak
  1. In a medium bowl, whisk together reduced-sodium tamari, vegetable oil, honey, garlic cloves, red pepper flakes, and ground ginger. Place the flank steak in the marinade, ensuring it's well-coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
Prepare Sweet Potatoes
  1. Preheat the oven to 400°F (200°C). Peel and cube the sweet potato. Toss the cubes with extra-virgin olive oil, garlic salt, and black pepper until coated. Spread on a baking sheet and roast for 25-30 minutes or until golden and tender.
Cook the Steak
  1. Heat a grill or skillet over high heat. Remove the steak from the marinade and grill or pan-sear for approximately 4-5 minutes on each side to desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.
Make the Drizzle
  1. In a blender, combine ripe avocado, fresh cilantro, lime juice, garlic, and seasonings. Blend until smooth, adding water to reach your preferred consistency.
Assemble Bowls
  1. Start each bowl with a base of cooked rice or grains. Top with roasted sweet potatoes, sliced steak, fresh greens, and avocado slices. Finish with a drizzle of the avocado-cilantro sauce.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 8gSugar: 8gVitamin A: 10000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This dish is ideal for meal prep and can be stored separately to maintain freshness.

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