Meat and potatoes just got an upgrade! Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle are healthy, fresh, and filling.
“This is probably my favorite recipe ever. And I cook a LOT. I use whatever cut of steak is on sale (usually NY strip or ribeye) and it is sooo flavorful!”
Meat and potatoes get a fresh upgrade in Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle!
This colorful, flavorful, and incredibly filling meal is as pretty as it is delicious.
Steak and Sweet Potato Bowls
Bowl meals are my favorite type of meals, and this one gets major points not just because they’re incredibly filling, but also because the flavors of the ingredients pair together perfectly.
Cooked rice is topped with sizzling, marinated steak, roasted sweet potatoes, fresh arugula, and sliced avocado, all drizzled with a luscious Avocado-Cilantro sauce.
(Which is just a fancy name for blended guacamole, ha!)
Fire up the grill for this incredible, memorable meal!
Serve with Best Ever Pasta Salad
How to Make This Recipe
Step 1: Prepare the steak.
Start by trimming a flank steak, which has loose muscle fibers that absorb the flavors of a marinade very well. Skirt steak is another great option.
Step 2: Marinate the steak.
To a gallon-size Ziploc bag add the following marinade ingredients, then squish to combine.
- Gluten-free Tamari (or soy sauce if not GF)
- Oil
- Honey
- Crushed garlic cloves
- Red chili pepper flakes
- Ground ginger
Add the steak to the marinade then refrigerate for 1 hour, or up to 6 hours. If you’re making dinner on the fly, a 30 minute soak is ok too.
Step 3: Grill the steak.
Remove the steak from the marinade then pat it dry with paper towels. Next…
Grill Pan Directions:
- Preheat an 11-12″ cast iron grill pan over heat that’s between medium-high and high until it begins to smoke, 5-7 minutes.
- Add the steak then grill until browned char marks appear on the bottom, 4-6 minutes. Flip then grill for another 4-8 minutes or until the internal temperature of the thickest part of the steak reaches your desired temperature for doneness as read by a digital instant-read thermometer (see recipe card below).
- Remove the steak to a rimmed quarter sheet pan, or simply to a cutting board, then let it rest for at least 10 minutes.
Recipe Tip
If your steak is too large to fit inside the grill pan, slice it in half and grill the steak in two batches.
Gas or Charcoal Grill Directions:
- Preheat the grill over high heat with the lid down until the internal temperature reaches 475 – 500 degrees. Turn the heat down slightly then add the steak and grill according to the above directions, keeping the lid DOWN between flipping the steak.
After resting, slice the steak against the grain (meaning, in the opposite direction of the long muscle fibers).
Step 4: Roast the sweet potatoes.
Meanwhile, heat the oven to 425 degrees then add diced sweet potato to a nonstick sprayed, foil lined half sheet pan. 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.
Step 5: Make the Avocado-Cilantro Drizzle.
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.
Step 6: Assemble the bowls.
Scoop cooked rice into bowls (I start the rice when I stir 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
- Italian Quinoa Salad
- 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
Ingredients
- 1-1/4 lb flank steak, or skirt steak
- 1/2 large avocado, thinly sliced (other half will be used in the sauce)
- 1 large sweet potato, 1lb, peeled then chopped into 1″ cubes
- 1-1/2 Tablespoons extra virgin olive oil
- garlic salt and pepper
- 2 cups baby arugula or baby spinach
- cooked white rice, for serving
For the steak marinade:
- 1/4 cup gluten free reduced-sodium Tamari, or soy sauce if not GF
- 2 Tablespoons vegetable oil
- 2 teaspoons honey
- 4 garlic cloves, lightly smashed
- 1/2 teaspoon red pepper flakes, or more or less
- 1/4 teaspoon ground ginger
For the Avocado-Cilantro Drizzle:
- 1/2 large avocado, from above
- 1/4 cup packed cilantro
- 1-1/2 Tablespoons lime juice
- 1 clove garlic
- salt and pepper
- 2 – 4 Tablespoons water
Directions
For the Steak Marinade:
- Add steak marinade ingredients to a gallon-size Ziploc bag then squish to combine. Trim flank steak then add to the bag and marinate in the refrigerator for 1-6 hours.
For the Sweet Potatoes:
- Heat oven to 425 degrees then line a half sheet pan with parchment paper or spray with nonstick spray. Add sweet potatoes then drizzle with extra virgin olive oil and season with garlic powder, salt, and pepper. Toss with your fingertips to coat then spread potatoes into an even layer and roast for 25-30 minutes, or until golden brown and tender, stirring with a spatula halfway through.
If Using a Grill Pan:
- Preheat an 11" or 12" cast iron grill pan over heat that’s between medium-high and high until it begins to smoke, 5-7 minutes.
- Remove the steak from the marinade then pat it dry with paper towels. If your flank steak is too large to fit inside the grill pan, slice it in half and plan on grilling in two batches.
- Add the steak into the pan then grill until browned char marks appear on the bottom, 4-6 minutes. Flip then grill for another 4-8 minutes or until the internal temperature of the thickest part of the steak reaches your desired temperature for doneness as read by a digital instant-read meat thermometer (see notes section below).
- Remove the steak to a rimmed quarter sheet pan, or simply to a cutting board, then let it rest for at least 10 minutes. After resting, slice the steak against the grain (meaning, in the opposite direction of the long muscle fibers).
If Using a Gas or Charcoal Grill:
- Preheat the grill over high heat with the lid down until the internal temperature reaches 475 – 500 degrees. Remove the steak from the marinade then pat it dry with paper towels.
- Turn the heat down slightly then add the steak and grill according to the above directions, keeping the lid DOWN between flipping the steak.
- Remove the steak to a rimmed quarter sheet pan, or simply to a cutting board, then let it rest for at least 10 minutes. After resting, slice the steak against the grain (meaning, in the opposite direction of the long muscle fibers).
For the Avocado-Cilantro Drizzle:
- Add all ingredients except water to a small food processor or blender then pulse until roughly chopped. Add 2 Tablespoons water then process until smooth, adding up to 2 more Tablespoons water to get the sauce to a smooth but not runny consistency. Taste then add more salt and pepper, or lime juice if necessary.
To assemble:
- Scoop rice into bowls then top with sliced steak, roasted sweet potatoes, sliced avocado, and baby arugula or baby spinach. Top with Avocado-Cilantro Drizzle then serve.
Notes
- Internal Steak Temperatures for Doneness:
- Rare (cool red center): 125 degrees
- Medium rare (warm red center): 135 degrees
- Medium (warm pink center): 145 degrees
- Medium well (slightly pink center): 150 degrees
- Well done (little or no pink): 160 degrees
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I don’t have a cast iron skillet. What is another way to cook the steak?
Hey Jo! Do you have a grill?