Steak and Sweet Potato Bowls – Fresh and Filling Recipe


For the steak:

  • 1-1.25 lb flank steak, sirloin, or your preferred cut
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for a bit of heat)

For the sweet potatoes:

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional, but delicious)

For the avocado-cilantro sauce:

  • 1 ripe avocado, halved and pitted
  • 1/2 cup packed fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 small garlic clove
  • 1/4 teaspoon salt
  • 2-4 tablespoons water

For the bowls:

  • 2 cups cooked rice, quinoa, or your preferred grain
  • 2 cups arugula, baby spinach, or mixed greens
  • Optional toppings: Sliced radishes, cherry tomatoes, crumbled feta or goat cheese, chopped nuts


Marinade the steak:

  • Combine soy sauce, olive oil, honey, garlic powder, black pepper, and red pepper flakes (if using) in a bowl or zip-top bag.
  • Add the steak, coat evenly, and marinate in the refrigerator for at least 30 minutes, or preferably overnight for maximum flavor.

Roast the sweet potatoes:

  • Preheat oven to 425°F (220°C).
  • Toss sweet potato cubes with olive oil, salt, pepper, and smoked paprika (if using).
  • Spread sweet potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and slightly browned.

Make the avocado-cilantro sauce:

  • In a food processor or blender, combine avocado, cilantro, lime juice, olive oil, garlic, and salt. Process until smooth.
  • Add water gradually, a tablespoon at a time, until your desired consistency is reached.

Cook the steak:

  • Heat a large skillet or grill pan over medium-high heat.
  • Remove steak from marinade and cook for 3-5 minutes per side, depending on desired doneness (medium-rare to medium is ideal).
  • Let steak rest for 5-10 minutes before slicing thinly against the grain.

Assemble the bowls:

  • Divide cooked rice or grain into bowls.
  • Top with roasted sweet potatoes, sliced steak, and greens.
  • Drizzle generously with avocado-cilantro sauce.
  • Add any desired toppings like radishes, tomatoes, cheese, or nuts.


  • Customize it: Choose your favorite steak cut and adjust the marinade as desired. Swap out the grain, greens, or toppings for endless variations.
  • Meal prep: Roast the sweet potatoes and make the sauce in advance to save time during the week.
  • Grill it up: If the weather is nice, grill the steak and sweet potatoes for an extra layer of smoky flavor.

Enjoy your fresh, filling, and delicious Steak and Sweet Potato Bowls!


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