Spring is in the air and the recipe for Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle perfectly celebrates the season. Not only is it fresh, colorful, and full of bright flavor, but healthy and gluten-free to boot. This complete meal in a bowl is just as fun to look at as it is to eat!
Steak and Sweet Potato Bowls
Throw-everything-into-a-bowl-and-eat-it type meals are my absolute favorite and this one is quickly moving to the top of the list. Fluffy rice is topped with seared, marinated steak, roasted sweet potatoes, baby arugula, and creamy avocado then finished with a drizzle of luscious and velvety Avocado-Cilantro Drizzle which, ok, is just a fancy name for blended guacamole. Tell everyone you slaved over it though – it’ll be our little secret. ;) This dish has one foot in the season that shall not be named on account of the hearty meat and potatoes vibe, but the other firmly into spring – color! greens! guac! – so it’s totally perfect for this time of year. Heck, we’re looking at a week of 60s ahead of us so I might just take the steak outdoors to the grill the next time I this dish. A girl can dream, anyway!
How to Make This Recipe
Start by making the steak marinade. This marinade is actually my go to for steak and chicken – it’s super good and flavors the meat quickly so you don’t need to marinate very long. To a gallon-sized Ziplock bag, squish together:
Gluten-free Tamari (or soy sauce if not GF) Oil Honey Crushed garlic cloves Red chili pepper flakes Ground ginger
Next get your steak all trimmed up. I use flank steak but you can use whatever steak you love or have on hand. A sirloin, strip, or ribeye would all be tasty in here.
Add the steak to marinade then stash in the refrigerator for 1 hour, or up to 6 hours. If you’re making dinner on the fly, a 30 minute soak is ok too.
When it’s time to cook, heat a large, cast iron skillet over heat that’s just a touch below high. When the skillet is hot, add enough high heat cooking oil to thinly cover the bottom, then add the steak. Make sure your vent fan is turned to high! Sear the steaks for 2 – 4 minutes per side for medium-rare. If you like your steak medium or medium-well, remove the skillet from the heat then let the steak continue to cook from the residual heat of the skillet. FYI: If your steak is too large to fit in the skillet, just slice it in half and sear in batches. Last step is to transfer the steak to a cutting board then let rest for a minimum of 7 minutes before thinly slicing against the grain.
Meanwhile, heat the oven to 425 degrees then add chopped sweet potato to a nonstick sprayed baking sheet. Drizzle with extra virgin olive oil then season with garlic salt and pepper and toss with your fingers to coat. Spread the sweet potatoes out into an even layer then roast for 25-30 minutes, or until golden brown and tender, stirring with a spatula halfway through.
Last step is to make the Avocado-Cilantro Drizzle (aka guacamole sauce). To a food processor or blender add:
Avocado Cilantro Lime juice Garlic clove
Pulse to chop the ingredients then add 2 Tablespoons water and process until smooth, adding up to 2 more Tablespoons water if necessary to get the drizzle to a creamy but not runny consistency. Taste then add more lime juice, salt, and/or pepper if necessary.
Assembly time! Scoop cooked rice into bowls (I started the rice when I stirred the sweet potatoes halfway through their cooking time,) then top with the sliced steak, sweet potatoes, fresh baby arugula or baby spinach, and that irresistable Avocado-Cilantro Drizzle. CAN YOU SAY YUM!? I hope you love this fresh and healthy, yet hearty gluten-free dinner recipe — enjoy!
More Plate-Busting Salads
Big Mac Salad Steak Salad with Maple Balsamic Vinaigrette Italian Sub Salad Fruit and Berry Quinoa Chicken Salad Chicken Caesar Salad Pasta Jennifer Aniston Salad
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