Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
A delicious and satisfying meal combining seasoned steak with roasted sweet potatoes and topped with a creamy avocado-cilantro drizzle.
Ingredients
For the Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper
For the Steak
- 1 pound flank steak Can be marinated for up to 24 hours for better flavor.
For the Avocado-Cilantro Drizzle
- 1 ripe avocado
- 1 cup fresh cilantro leaves
- 2 tablespoons lime juice
- as needed water Water Add to achieve a pourable consistency.
Optional Toppings
- sliced jalapeños For a kick.
- radishes For added crunch.
- cherry tomatoes For a burst of freshness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, pepper, and 1 teaspoon of garlic powder in a bowl. Spread them out on the prepared baking sheet.
Roasting Sweet Potatoes
- Bake the sweet potatoes for about 25-30 minutes or until tender and lightly caramelized, tossing halfway through.
Cooking the Steak
- Season the flank steak with remaining olive oil, garlic powder, paprika, salt, and pepper. Marinate for 15-20 minutes.
- Heat a grill or skillet over medium-high heat. Cook the flank steak for 5-7 minutes on each side until desired doneness. Let it rest for 5 minutes before slicing against the grain.
Making the Drizzle
- In a blender, combine the avocado, cilantro, lime juice, and a dash of salt. Blend until smooth, adding water slowly to achieve a pourable consistency.
Assembling the Bowls
- Start with a base of roasted sweet potatoes, add sliced flank steak on top, and drizzle generously with avocado-cilantro sauce. Add optional toppings if desired.
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Notes
To store leftovers, keep components in separate airtight containers. Reheat steak and sweet potatoes on low heat, adding water to keep moist. Avoid reheating the avocado-cilantro drizzle.