In 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.