Dinner

Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle Recipe

ByHugo Harnd February 20, 2026February 20, 2026

Introduction

These Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle are a flavorful and nourishing meal perfect for any day of the week. Combining tender marinated steak, roasted sweet potatoes, and a creamy, zesty sauce creates a satisfying balance of tastes and textures.

A white bowl filled with four main layers: the bottom layer is white rice with a soft texture and slight herbs mixed in, layered on top on the left side with medium-rare grilled steak slices that are dark brown outside and pink inside; next to the steak are bright orange roasted sweet potato chunks with a slightly crispy texture. On the right side, there is sliced avocado in a smooth bright green color, all topped with a creamy green sauce drizzled over the steak, sweet potatoes, and avocado, garnished with fresh chopped green herbs. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼ lb flank steak (or your preferred cut)
1 large sweet potato (about 1 lb), peeled and cut into 1-inch cubes
1½ Tbsp extra-virgin olive oil
Garlic salt and black pepper, to taste
2 cups baby arugula or baby spinach
Cooked white rice, for serving
½ large avocado, thinly sliced (remaining half used for the sauce)

Steak Marinade:

¼ cup reduced-sodium tamari (or soy sauce)
2 Tbsp vegetable oil
2 tsp honey
4 garlic cloves, lightly smashed
½ tsp red pepper flakes (adjust to taste)
¼ tsp ground ginger

Avocado-Cilantro Drizzle:

½ large avocado
¼ cup fresh cilantro, packed
1½ Tbsp fresh lime juice
1 garlic clove
Salt and black pepper, to taste
2–4 Tbsp water

Instructions

Step 1: Combine all marinade ingredients in a large zip-top bag and mix well. Add the steak (cut in half if needed), seal the bag, and refrigerate for 1 to 6 hours to marinate.
Step 2: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the sweet potato cubes with olive oil, garlic salt, and black pepper. Spread them evenly on the baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and tender.
Step 3: Heat a cast-iron skillet over high heat until just below smoking. Add a thin layer of high-heat oil. Sear the steak for 2–4 minutes per side for medium-rare. If you prefer more doneness, remove the skillet from heat and let the steak finish cooking with residual heat. Rest the steak for at least 10 minutes, then slice it thinly against the grain.
Step 4: Place all avocado-cilantro drizzle ingredients except water into a blender or food processor. Pulse until combined. Add 2 tablespoons of water and blend until smooth. Add more water if needed to reach a creamy, pourable consistency. Taste and adjust the seasoning.
Step 5: Divide cooked rice among bowls. Top each bowl with sliced steak, roasted sweet potatoes, avocado slices, and greens. Drizzle generously with the avocado-cilantro sauce and serve immediately.

Tips & Variations

Use brown rice or quinoa instead of white rice for extra fiber and nutrients.
Swap flank steak for skirt steak, sirloin, or even grilled chicken for variety.
For a spicier kick, increase the red pepper flakes in the marinade or add a dash of hot sauce to the drizzle.
If you don’t have a blender, mash the drizzle ingredients by hand and thin with water until smooth.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and sweet potatoes gently in a skillet or microwave. Add fresh greens and avocado slices just before serving to keep them fresh. The avocado-cilantro drizzle can be stored in the fridge for up to 2 days but may need a quick stir before using.

How to Serve

A white bowl is filled with a base layer of cooked white rice, topped with medium-rare steak slices showing a pink center and a slightly charred dark brown crust, drizzled with a light green creamy herb sauce and sprinkled with chopped fresh green herbs. Next to the steak, there are bright orange roasted sweet potato cubes with a light sprinkle of green herbs. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prep the bowls ahead of time?

You can marinate the steak and roast the sweet potatoes in advance, but assemble the bowls just before serving to keep the greens fresh and the avocado from browning.

What can I substitute for tamari if I don’t have it?

Regular soy sauce works well as a substitute for tamari, though tamari is gluten-free and slightly less salty. You can also try coconut aminos as a soy-free alternative.