Steak & Sweet Potato Bowls with Avocado-Cilantro Drizzle

I try not to eat red meat very often, but Steve is still very much a fan, so I like to occasionally throw it on the weekly menu. Roasted sweet potato and fresh avocado was a combination that I hadn’t had before, and I definitely enjoyed it. The sweetness and creaminess of the two with a bite of the peppery arugula and steak really worked. The avocado-cilantro drizzle (which was pretty much a thinned out guacamole) rounded out the dish with the acidity from the lime and flavorful fresh cilantro. YUM!


  • 1¼ lb flank steak
  • ½ large avocado
  • 1 large sweet potato
  • 1½ Tbsp extra virgin olive oil
  • 2 cups baby arugula or baby spinach
  • Rice, optional

For Steak Marinade

  • ¼ cup soy sauce
  • 2 Tbsp sesame oil
  • 2 tsp honey
  • 4 crushed garlic cloves (not minced)
  • ½ tsp red pepper flakes
  • ¼ tsp ground ginger

For the Avocado-Cilantro Drizzle

  • ½ large avocado
  • ¼ cup packed cilantro
  • 1½ Tbsp fresh lime juice
  • 1 clove garlic
  • Salt & Pepper
  • 2-4 Tbsp water

Click here for full recipe details.

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