Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

 Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

Ingredients

For the Steak:

1 lb steak (sirloin, ribeye, or flank), sliced into strips

2 tbsp olive oil

2 cloves garlic, minced

1 tsp chili powder

1/2 tsp cumin

Salt and pepper to taste

For the Sweet Potatoes:

2 large sweet potatoes, peeled and diced

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 fresh cilantro leaves

Juice of 1 lime

2 tbsp olive oil

2 tbsp water (adjust for consistency)

Salt to taste

Optional Bowl Ingredients:

1 cup cooked quinoa or rice

1/2 cup black beans (drained and rinsed)

1/2 cup corn kernels

Cherry tomatoes, halved

Fresh spinach or kale

---

Instructions

1. Prepare Sweet Potatoes:

Preheat oven to 425°F (220°C).

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

Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and slightly crispy.

2. Cook the Steak:

Heat olive oil in a skillet over medium-high heat.

Season steak strips with chili powder, cumin, salt, and pepper.

Add steak to the skillet and cook for 2-3 minutes per side until browned and cooked to your desired doneness. Remove from heat and let rest for a few minutes.

3. Make the Avocado-Cilantro Drizzle:

Blend avocado, cilantro, lime juice, olive oil, water, and salt in a food processor or blender until smooth. Adjust water for a drizzle-able consistency.

4. Assemble Bowls:

Start with a base of cooked quinoa or rice. Layer roasted sweet potatoes, steak, black beans, corn, cherry tomatoes, and greens.

Drizzle with the avocado-cilantro sauce.

5. Serve:

Garnish with extra cilantro or a sprinkle of chili flakes for added heat, if desired. Serve immediatel

y and enjoy!

This vibrant and nutrient-packed bowl is perfect for a balanced and flavorful meal!