Description
A cozy and nutritious weeknight dinner featuring tender flank steak, roasted sweet potatoes, and a creamy avocado drizzle.
Ingredients
Scale
- 1¼ lb flank steak
- 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
- 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
- ¼ tsp ground ginger
- ½ large avocado (for the drizzle)
- ¼ cup fresh cilantro, packed
- 1½ Tbsp fresh lime juice
- 1 garlic clove (for the drizzle)
- Salt and black pepper, to taste (for the drizzle)
- 2–4 Tbsp water (for the drizzle)
Instructions
- Marinate the Steak: Combine all marinade ingredients in a large zip-top bag and mix well. Add the steak, 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, and roast for 25–30 minutes.
- Cook the Steak: Heat a cast-iron skillet over high heat, add oil, and sear the steak for 2–4 minutes per side for medium-rare. Rest for at least 10 minutes, then slice.
- Prepare the Avocado-Cilantro Drizzle: Blend all drizzle ingredients until smooth, adjusting water for consistency.
- Assemble the Bowls: Divide rice among bowls, top with steak, roasted sweet potatoes, avocado, greens, and drizzle with sauce.
Notes
Marinate the steak the night before for deeper flavors. Store leftovers in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg