Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

 Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle is a nutritious and flavorful meal packed with protein, healthy fats, and complex carbs. The combination of tender steak, roasted sweet potatoes, and the creamy avocado-cilantro drizzle makes this bowl a perfect, satisfying dish. Here's how to make it:

Ingredients:

For the Steak:

1 lb flank steak or sirloin, or your preferred cut

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cumin

1/2 tsp paprika

Salt and pepper, to taste

For the Sweet Potatoes:

2 medium sweet potatoes, peeled and diced into cubes

2 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

Salt and pepper, to taste

For the Avocado-Cilantro Drizzle:

1 ripe avocado

1/4 cup Greek yogurt (or sour cream)

2 tbsp fresh cilantro, chopped

1 tbsp lime juice

1/4 tsp garlic powder

Salt and pepper, to taste

Water (to thin, if necessary)

For the Bowls:

2 cups cooked quinoa, rice, or greens (optional base)

1/2 cup corn kernels (fresh or cooked)

1/2 cup cherry tomatoes, halved

Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Steak:

Preheat a grill or skillet over medium-high heat.

Rub the steak with olive oil, garlic powder, onion powder, cumin, paprika, salt, and pepper.

Grill or cook the steak for about 4-6 minutes per side (depending on thickness and desired doneness).

Let the steak rest for a few minutes before slicing thinly against the grain.

2. Roast the Sweet Potatoes:

Preheat your oven to 400°F (200°C).

Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.

Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned. Toss halfway through cooking.

3. Make the Avocado-Cilantro Drizzle:

In a blender or food processor, combine the avocado, Greek yogurt, cilantro, lime juice, garlic powder, salt, and pepper.

Blend until smooth, adding a little water if the drizzle is too thick.

4. Assemble the Bowls:

If using, start by adding a base of cooked quinoa, rice, or greens in each bowl.

Top with roasted sweet potatoes, sliced steak, cherry tomatoes, and corn.

Drizzle generously with the avocado-cilantro sauce.

5. Garnish and Serve:

Garnish with fresh cilantro and any additional toppings you like, such as sliced avocado or a squeeze of lime.

These Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle are a flavorful and satisfying meal that’s perfect for meal prep or a wholesome dinner. The creamy drizzle ties everything together, making it irresistible!