A delicious and healthy meal featuring marinated flank steak served over roasted sweet potatoes, fresh greens, and a creamy avocado-cilantro drizzle.

Scale

1¼ lb flank steak (or your preferred cut)

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 (remaining half used for the sauce)

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 (adjust to taste)

¼ tsp ground ginger

In a bowl, combine reduced-sodium tamari, vegetable oil, honey, smashed garlic cloves, red pepper flakes, and ground ginger to create the marinade. Add the flank steak, ensuring it’s well coated. Let it marinate for at least 30 minutes.
Preheat your oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, garlic salt, and black pepper on a baking sheet. Roast for 25-30 minutes, or until tender and golden brown.
While the sweet potatoes are roasting, heat a grill or skillet over medium-high heat. Remove the steak from the marinade, letting any excess drip off, and cook for about 5-6 minutes per side for medium-rare, or until your desired doneness.
Once cooked, let the steak rest for a few minutes before slicing it thinly against the grain.
In a blender, combine the remaining half of the avocado with a splash of water, and blend until smooth to create the avocado-cilantro drizzle.
To assemble the bowls, place cooked white rice at the base, top with roasted sweet potatoes, sliced steak, and fresh arugula or spinach. Drizzle with avocado sauce and finish with additional avocado slices.

For a spicier kick, feel free to increase the amount of red pepper flakes in the marinade.

Keywords: Steak and Sweet Potato Bowls, Avocado-Cilantro Drizzle, Healthy Dinner, Flank Steak Recipe, Sweet Potato Bowl