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High Protein Steak and Sweet Potato Bowls - A Balanced, Satisfying Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the sweet potatoes: 2 large sweet potatoes, peeled and cubed (about 1-inch pieces)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • For the steak: 1.25 to 1.5 pounds flank steak, skirt steak, or sirloin
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder or ancho chili powder
  • 1 teaspoon garlic powder
  • For the bowls: 2 cups cooked brown rice or quinoa (or a mix)
  • 4 cups baby spinach or chopped kale
  • 1 red bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup chopped fresh cilantro (optional)
  • Lime wedges, for serving
  • Creamy garlic-lime sauce (optional but recommended): 1/3 cup plain Greek yogurt
  • 1 tablespoon mayonnaise (or extra yogurt)
  • 1 tablespoon lime juice
  • 1 small garlic clove, grated
  • Pinch of salt
  • 1–2 teaspoons water to thin, as needed

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
  2. Prep the sweet potatoes: Toss the cubes with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread in a single layer on the sheet.
  3. Roast for color: Roast 20–25 minutes, flipping once halfway. They’re done when edges are browned and centers are tender. Keep warm.
  4. Season the steak: Pat dry with paper towels. Rub with olive oil, then sprinkle on salt, pepper, chili powder, and garlic powder. Press seasonings in so they adhere.
  5. Heat the pan: Use a cast-iron or heavy skillet over medium-high heat until very hot. You want a strong sear for flavor.
  6. Sear the steak: Add the steak and sear 3–5 minutes per side for medium-rare, depending on thickness. For skirt steak, it may be closer to 3 minutes per side. Avoid moving it too much.
  7. Rest and slice: Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain for tenderness.
  8. Make the sauce: Stir yogurt, mayo, lime juice, grated garlic, and salt in a small bowl. Thin with water to drizzle consistency. Taste and adjust lime or salt.
  9. Prep the base: Warm cooked brown rice or quinoa if chilled. Toss greens lightly with a squeeze of lime and a pinch of salt to brighten.
  10. Assemble bowls: Divide greens and grains among bowls. Add roasted sweet potatoes, sliced bell pepper, red onion, avocado, and steak.
  11. Finish and serve: Drizzle with the creamy garlic-lime sauce. Top with cilantro and a squeeze of fresh lime. Serve right away.