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Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

A hearty, nutritious bowl featuring juicy seared steak, caramelized roasted sweet potatoes, fresh avocado, and a vibrant, creamy cilantro-lime dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Tex-Mex Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Bowl Components
  • 1 pound Flank, skirt, or sirloin steak
  • 2 large Sweet potatoes peeled and cubed
  • 1 tablespoon Olive oil for roasting
  • 1 teaspoon Smoked paprika
  • 0.5 teaspoon Garlic powder
  • 2 cups Cooked white rice or quinoa/cauliflower rice
  • 1 large Avocado sliced, for topping
  • 1 tablespoon High-heat cooking oil for searing steak
Avocado-Cilantro Drizzle
  • 1 large Avocado ripe
  • 1 cup Fresh cilantro leaves and stems, plus extra for garnish
  • 0.25 cup Greek yogurt or sour cream
  • 1 clove Garlic
  • 2 tablespoons Lime juice freshly squeezed
  • 1 pinch Salt and pepper to taste

Equipment

  • Baking sheet
  • Cast Iron Skillet
  • Blender or Food Processor

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in an even layer on the baking sheet and roast for 20-25 minutes until tender.
  3. While potatoes roast, make the drizzle: blend the ripe avocado, cilantro, Greek yogurt, garlic, lime juice, and a pinch of salt until smooth. Add water 1 tablespoon at a time until it reaches a pourable consistency.
  4. Pat the steak dry with paper towels. Season generously on both sides with salt and pepper.
  5. Heat a cast-iron skillet over medium-high heat with the high-heat cooking oil. Once smoking, sear the steak for 4-5 minutes per side for medium-rare.
  6. Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing thinly against the grain.
  7. Assemble the bowls: lay down a base of cooked rice, top with roasted sweet potatoes, sliced steak, and fresh avocado slices.
  8. Generously pour the avocado-cilantro drizzle over the bowls. Garnish with additional chopped cilantro and serve.

Notes

Pro Tip: Always slice your steak against the grain (perpendicular to the muscle fibers) to ensure the meat is incredibly tender and easy to chew.