As I stood in my kitchen, the enticing aroma of marinated steak sizzling on the grill whisked me away from the chaos of the day. This is where the magic happens—where tender, protein-packed Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle come to life. This recipe strikes the perfect balance between nourishing and delicious, making it a satisfying meal for both lunch and dinner. With quick prep and a glorious flavor explosion, these bowls are not just a feast for the eyes but also an ideal solution for meal prep enthusiasts aiming for a healthy diet. Filled with savory steak, sweet roasted potatoes, and a zesty avocado drizzle, you’ll be turning to this recipe time and time again. Curious to see how to whip up this crowd-pleaser? Let’s get started! Why are Steak and Sweet Potato Bowls amazing? Healthful Goodness: Each bowl is packed with nutrients, offering a balance of protein from flank steak and fiber from sweet potatoes, making them filling yet light. Flavor Explosion: The combination of savory steak, sweet roasted potatoes, and zesty avocado-cilantro drizzle brings a multitude of flavors to your palate. Meal Prep Friendly: Perfect for batch cooking, you can prep the components in advance and assemble them quickly during the week, just like my Sweet Chili Chicken Bowl. Customizable Delight: Want to switch things up? Swap steak for grilled chicken or tofu, or try using quinoa instead of rice for a hearty twist. Colorful Presentation: The vibrant colors make for an Instagram-worthy meal, ensuring Everyone will want to give your cooking a try! Steak and Sweet Potato Bowl Ingredients If you’re ready to dive into this delicious creation, here’s what you’ll need! For the Bowl Flank Steak (1¼ lb) – The star of the dish, full of protein and flavor; any preferred cut will also work. Sweet Potato (1 large, about 1 lb) – Adds natural sweetness and a creamy texture; butternut squash is a great alternative. Cooked White Rice – The hearty base; swap with quinoa or brown rice for a nutritious twist. Baby Arugula or Baby Spinach (2 cups) – Fresh greens to add nutrition and brightness; mix with kale for varying flavors. For the Drizzle Avocado (½ large) – Brings creamy richness to the drizzle; ripe avocados work best for smooth blending. Fresh Cilantro (¼ cup, packed) – Offers a fresh herbal note; parsley can be used if cilantro isn’t your favorite. Fresh Lime Juice (1½ Tbsp) – Adds zesty brightness; lemon juice makes a fine stand-in if needed. Garlic (4 cloves, lightly smashed) – Essential for flavor; fresh garlic is the best choice for robust taste. Salt & Black Pepper – To taste; a simple way to enhance the overall flavor. Water (2–4 Tbsp) – To adjust the drizzle’s consistency; use just enough for a silky texture. For the Marinade Reduced-Sodium Tamari (¼ cup) – The heart of the marinade; substitute with soy sauce for a similar profile. Vegetable Oil (2 Tbsp) – Helps tenderize the steak; you can opt for olive oil for a healthful upgrade. Honey (2 tsp) – Balances out the marinade with a touch of sweetness; maple syrup offers a great vegan alternative. Red Pepper Flakes (½ tsp) – Adds a hint of heat; feel free to adjust based on your spice preference. Ground Ginger (¼ tsp) – Enhances the warmth of the marinade; fresh ginger can give it an extra kick. With these delicious ingredients for your Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle, you’re all set to create a dish that’s not just a meal but a culinary experience! Step‑by‑Step Instructions for Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle Step 1: Prepare Marinade In a medium bowl, whisk together ¼ cup reduced-sodium tamari, 2 tablespoons vegetable oil, 2 teaspoons honey, 4 smashed garlic cloves, ½ teaspoon red pepper flakes, and ¼ teaspoon ground ginger. Place your flank steak (1¼ lb) in a resealable bag, pour the marinade over it, and ensure it’s well-coated. Let it marinate in the refrigerator for at least 30 minutes to absorb the delicious flavors. Step 2: Roast Sweet Potatoes Preheat your oven to 400°F (200°C). While the oven warms, peel and cube one large sweet potato. Toss the cubes in 1½ tablespoons of olive oil along with garlic salt and black pepper, ensuring they are evenly coated. Spread them on a baking sheet in a single layer and roast for 25-30 minutes until they are golden and fork-tender, stirring halfway through for even cooking. Step 3: Cook Steak After marinating, remove the steak from the refrigerator and let it sit at room temperature for about 10 minutes. Heat a grill or skillet over medium-high heat and cook the steak for approximately 5-7 minutes per side, or until it reaches your desired level of doneness. Once cooked, transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing into thin strips. Step 4: Make Drizzle While the steak rests, prepare the creamy avocado-cilantro drizzle. In a blender, combine ½ ripe avocado, ¼ cup fresh cilantro, 1½ tablespoons fresh lime juice, 4 smashed garlic cloves, salt, and pepper. Blend until smooth and creamy, adding 2-4 tablespoons of water to achieve your preferred drizzle consistency. Taste and adjust seasoning as needed, keeping it vibrant and zesty. Step 5: Assemble Bowls To create your beautiful Steak and Sweet Potato Bowls, start with a layer of cooked white rice as the base. Gently pile on the arugula or spinach, followed by the roasted sweet potatoes and sliced steak. Top each bowl with generous dollops of the avocado-cilantro drizzle for a creamy finish. Serve your bowls immediately, enjoying the bright colors and delicious flavors! Make Ahead Options These Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle are perfect for meal prep enthusiasts looking to save time on busy weekdays! You can marinate the flank steak up to 24 hours in advance; simply prepare the marinade and let the steak soak in the flavors in the refrigerator. Additionally, the sweet potatoes can be roasted ahead of time and stored in airtight containers for up to 3 days. Just reheat them in the oven for best texture before assembling. When you’re ready to enjoy, layer the rice, greens, steak, and sweet potatoes in your bowl, then finish with the drizzle—ensuring a fresh and delightful meal, just as delicious as when first made! Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle Variations Feel free to get creative with your Steak and Sweet Potato Bowls! Transform this delicious dish with just a few simple swaps or additions. Gluten-Free: Use tamari instead of soy sauce for a gluten-free marinade, perfect for celiac or gluten-sensitive folks. Dairy-Free: Omit any cheese or dairy toppings to keep the bowls creamy yet dairy-free, while the avocado adds richness. Protein Swap: Try grilled chicken or marinated tofu instead of flank steak for a different protein profile that still satisfies. Low-Carb Twist: Replace the white rice with cauliflower rice to enjoy a lighter, low-carb version without sacrificing flavor. Spice Level: Add more red pepper flakes or a splash of hot sauce to the drizzle for those who love a kick. You can even exchange it for a spicy avocado salsa! Crunch Factor: Top your bowls with crushed tortilla chips or sunflower seeds for a delightful crunch and additional texture. Sweet Potato Variation: Consider using butternut squash or a blend of sweet potatoes and beets for an earthy flavor twist. The colors will brighten your bowl! Herb Alternatives: Swap cilantro for fresh parsley or even mint for a uniquely aromatic experience in your avocado drizzle. With these variations, you can enjoy the endless possibilities of your Steak and Sweet Potato Bowls! Each suggestion allows you to explore different flavors and textures, keeping dinner exciting—like trying my flavorful Sausage and Potatoes Skillet or indulging in a hearty Steak Creamy Garlic Parmesan Pasta. Enjoy every bite! What to Serve with Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle Elevate your dining experience by pairing these tasty bowls with delightful sides that complement their hearty essence. Creamy Scallion Mashed Potatoes: These fluffy potatoes add a rich and creamy texture, perfect for soaking up the delicious drizzle. They bring comfort and a decadent feel, making each bite a total indulgence. Crispy Garlic Green Beans: A splash of bright green, these beans provide a crunchy contrast and fresh flavor. The garlic seasoning enhances the overall savory notes of the steak bowls. Zesty Cucumber Salad: Light and refreshing, this salad adds a crisp and tangy touch that balances the richness of the dish. With a simple lemon vinaigrette, it will leave your palate feeling invigorated. Quinoa Pilaf: Replace white rice with nutty quinoa for a fantastic texture and added protein. Infused with herbs or spices, this side can beautifully transform the meal and offer a healthful twist. Roasted Broccoli: Tender yet crispy roasted broccoli burst with flavor and add a delightful crunch. The earthy tones pair perfectly with the sweetness of the potatoes and the savoriness of the steak. Fruit-Infused Sparkling Water: Refresh with a bubbly drink, made splendid with a splash of citrus and fresh berries. This adds a lovely, vibrant note to your meal and keeps things light and refreshing. How to Store and Freeze Steak and Sweet Potato Bowls Fridge: Store assembled Steak and Sweet Potato Bowls in airtight containers for up to 3 days. Keeping components separate can help maintain freshness. Freezer: If you want to freeze, package the steak and sweet potatoes separately in freezer-safe bags. They can be stored for up to 3 months. Reheating: Reheat the steak and sweet potatoes in a microwave or skillet until warmed through. The avocado-cilantro drizzle should be added fresh to ensure creaminess and flavor. Meal Prep: Prepare and store each component in advance for easy assembly during the week. This makes for a nutritious and satisfying meal that’s ready to enjoy anytime! Expert Tips for Steak and Sweet Potato Bowls • Marinate Well: Marinate your flank steak for at least 30 minutes to infuse it with flavor, enhancing the overall taste of your Steak and Sweet Potato Bowls. • Rest the Steak: Allow the steak to rest for 5 minutes after cooking; this ensures juiciness and makes each bite more tender. • Perfectly Roasted Potatoes: Roast sweet potatoes until they are crisp and golden; this will provide the ideal texture that balances beautifully with the dish. • Customize the Drizzle: Tailor the heat in the avocado-cilantro drizzle by adjusting red pepper flakes; omit them if you prefer a milder flavor. • Store Separately: If you have leftovers, store components separately in airtight containers to maintain freshness and textures in your Steak and Sweet Potato Bowls. Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle Recipe FAQs What type of steak is best for this recipe? Absolutely! While flank steak is recommended for its flavor and tenderness, feel free to use other cuts like sirloin or ribeye, which also work beautifully. Just ensure they are marbled for better juiciness. How do I know when my sweet potatoes are ripe? Very good question! Look for sweet potatoes that are firm with smooth skin. Avoid any with dark spots or blemishes. The riper they are, the sweeter and creamier they’ll be when roasted! How should I store leftovers of the Steak and Sweet Potato Bowls? You can store assembled Steak and Sweet Potato Bowls in airtight containers for up to 3 days in the fridge. However, for the best texture, keep components like the steak and sweet potatoes separate until you’re ready to enjoy them. Can I freeze the components of the bowl? Of course! To freeze, package the cooked steak and sweet potatoes in freezer-safe bags, ensuring they are tightly sealed to avoid freezer burn. They can be stored for up to 3 months. When ready to use, thaw in the fridge overnight before reheating. What if I have dietary restrictions or allergies? Not a problem at all! If you’re gluten-free, substitute reduced-sodium tamari for regular soy sauce. For dairy-free options, ensure your drizzle ingredients align with your dietary needs—avocado provides a fantastic creamy texture without dairy. Always check for any specific allergens in your ingredients! What should I do if my avocado-cilantro drizzle is too thick? Absolutely! If your drizzle becomes too thick, simply add 1 tablespoon of water at a time and blend until you reach the desired consistency. This way, you can ensure it stays creamy and smooth, perfect for drizzling over your bowl! Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle Delight Enjoy nourishing Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle, a delicious balance of flavor and nutrition. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsMarination Time 30 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 4 bowlsCourse: DinnerCuisine: AmericanCalories: 600 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Bowl1.25 lb Flank Steak Any preferred cut will also work.1 large Sweet Potato About 1 lb; butternut squash is a great alternative.Cooked White Rice Swap with quinoa or brown rice for a nutritious twist.2 cups Baby Arugula or Baby Spinach Mix with kale for varying flavors.For the Drizzle0.5 large Avocado Ripe avocados work best for smooth blending.0.25 cup Fresh Cilantro Packed; parsley can be used if cilantro isn’t your favorite.1.5 Tbsp Fresh Lime Juice Lemon juice makes a fine stand-in if needed.4 cloves Garlic Lightly smashed; fresh garlic is best.Salt & Black Pepper To taste.2-4 Tbsp Water Adjust for a silky texture.For the Marinade0.25 cup Reduced-Sodium Tamari Substitute with soy sauce for a similar profile.2 Tbsp Vegetable Oil Use olive oil for a healthful upgrade.2 tsp Honey Maple syrup offers a great vegan alternative.0.5 tsp Red Pepper Flakes Adjust based on your spice preference.0.25 tsp Ground Ginger Fresh ginger can give it an extra kick. Equipment medium bowlGrill or SkilletBaking sheetblenderResealable bag Method InstructionsIn a medium bowl, whisk together reduced-sodium tamari, vegetable oil, honey, smashed garlic, red pepper flakes, and ground ginger. Place flank steak in a resealable bag, pour marinade over it, and let it marinate in the refrigerator for at least 30 minutes.Preheat your oven to 400°F (200°C). Peel and cube the sweet potato. Toss the cubes in olive oil, garlic salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and fork-tender, stirring halfway through.After marinating, remove steak and let it sit at room temperature for about 10 minutes. Heat a grill or skillet over medium-high heat and cook the steak for approximately 5-7 minutes per side or until desired doneness. Let it rest for at least 5 minutes before slicing.While the steak rests, prepare the avocado-cilantro drizzle by blending avocado, cilantro, lime juice, smashed garlic, salt, and pepper until smooth. Add water to achieve preferred consistency.To assemble the bowls, start with a layer of cooked white rice, add arugula or spinach, followed by roasted sweet potatoes and sliced steak. Top with avocado-cilantro drizzle and serve immediately. Nutrition Serving: 1bowlCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 100mgSodium: 600mgPotassium: 900mgFiber: 8gSugar: 6gVitamin A: 3000IUVitamin C: 30mgCalcium: 60mgIron: 3mg NotesStore assembled bowls in airtight containers for up to 3 days. For freezing, package steak and sweet potatoes separately in freezer-safe bags for up to 3 months. Tried this recipe?Let us know how it was!
