What meat pairs well with sweet potatoes?

Sweet potatoes pair wonderfully with bold, savory meats like steak, pork tenderloin, and chicken thighs. Their natural sweetness contrasts well with seasoned proteins, especially those with smoky or spiced marinades. For a vegetarian option, try roasted chickpeas or marinated tofu.

How do you make a sweet potato beef bowl?

Begin by baking sweet potatoes until they’re soft with crispy edges. Sear your choice of seasoned beef—like flank steak or ground sirloin—in a hot pan, then build your bowl by adding greens, rice, and a sauce you love. This method builds flavor while keeping the process easy. That’s the same simple method we use when preparing our steak and sweet potato bowl at home.

What foods pair well with sweet potatoes?

Sweet potatoes match beautifully with citrus, goat cheese, arugula, black beans, caramelized onions, and creamy sauces. They also pair well with herbs like thyme, cilantro, and rosemary for extra depth.

What goes in a steak rice bowl?

A great steak rice bowl includes sliced steak, a base of rice, vegetables, and a sauce. Common add-ins are sautéed greens, roasted veggies, pickled onions, or avocado. Our steak and sweet potato bowl is a perfect variation that includes all of those elements in one dish.

Steak and Sweet Potato Bowl Recipe That Delivers Every Time

Name: Steak and Sweet Potato Bowl Recipe That Delivers Every Time
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1-1/4 lb flank steak; 1/2 large avocado, sliced; 1 large sweet potato, cubed; 1-1/2 tbsp extra virgin olive oil; garlic salt and pepper to taste; 2 cups baby arugula or spinach; cooked white rice; 1/4 cup tamari or soy sauce; 2 tbsp vegetable oil; 2 tsp honey; 4 garlic cloves, smashed; 1/2 tsp red pepper flakes; 1/4 tsp ground ginger; 1/2 large avocado; 1/4 cup cilantro; 1-1/2 tbsp lime juice; 1 clove garlic; salt and pepper; 2–4 tbsp water

Description

A hearty, balanced meal featuring seared steak, roasted sweet potatoes, rice, greens, and a creamy avocado-cilantro drizzle.

Ingredients

Scale

1–1/4 lb flank steak

1/2 large avocado, sliced

1 large sweet potato, cubed

1–1/2 tbsp extra virgin olive oil

garlic salt and pepper to taste

2 cups baby arugula or spinach

cooked white rice

For Marinade:

1/4 cup tamari or soy sauce

2 tbsp vegetable oil

2 tsp honey

4 garlic cloves, smashed

1/2 tsp red pepper flakes

1/4 tsp ground ginger

Avocado-Cilantro Drizzle:

1/2 large avocado

1/4 cup cilantro

1–1/2 tbsp lime juice

1 clove garlic

salt and pepper

2–4 tbsp water

Instructions

Mix marinade ingredients in bag and add steak. Marinate 1–6 hours.

Preheat oven to 425°F. Line sheet pan and toss sweet potatoes with oil, garlic salt, and pepper. Roast 25–30 mins.

Heat cast iron skillet, add oil, and sear steak 2–4 mins per side. Rest, then slice thin.

Blend drizzle ingredients, adding water gradually to desired texture.

Assemble bowl with rice, greens, sweet potatoes, avocado, steak, and sauce.

Notes

Customize with quinoa, kale, or tahini drizzle.

Store components separately for easy leftovers.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Skillet, Oven
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 6g
Sodium: 720mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 33g
Cholesterol: 65mg

Keywords: Sweet potato, gluten free, flank steak, white rice, avocado,Skirt steak, sweet potatoes, shishito peppers, black beans,