Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
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Iowa Girl Eats · by Kristin Porter★ 5.0 (13)

Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

NUTRITION · PER SERVING110M COOK
CAL 41%·PRO 78%
CARBS 90G44% OF CAL
7G FIBER8G SUGAR74G OTHER
FAT 33G36% OF CAL
8G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled steak served over roasted sweet potatoes and spinach with an avocado-cilantro drizzle. Fresh and satisfying, it's a healthy grain-free bowl for lunch or dinner.

mainamericanbowlbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
  • 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
  • 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
PREP
70M
SODIUM
1233MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.