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Steak & Sweet Potato Power Bowl with Green Crema

A hearty, nutritious bowl featuring sliced steak, roasted sweet potatoes, white rice, and avocado, all finished with a vibrant cilantro-lime crema.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Tex-Mex Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Bowl Components
  • 1.5 lbs flank or sirloin steak sliced
  • 2 large sweet potatoes peeled and cubed
  • 3 cups white rice cooked
  • 1 large avocado sliced
  • 2 tbsp fresh cilantro chopped, for garnish
Green Crema
  • 0.5 cup sour cream or plain Greek yogurt creamy base for sauce
  • 1 cup fresh cilantro loosely packed
  • 1 lime juiced
  • 1 clove garlic

Equipment

  • Baking sheet
  • Cast-iron skillet or heavy pan
  • Blender or food processor

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and caramelized.
  2. While the potatoes roast, prepare the cooked white rice according to package instructions.
  3. In a blender, combine the sour cream, 1 cup cilantro, lime juice, and garlic. Blend until smooth to create the green crema. Set aside.
  4. Heat a heavy skillet over medium-high heat. Season the steak generously with salt and pepper. Sear for 4-5 minutes per side for medium-rare, or until cooked to your liking. Let the meat rest for 5 minutes before slicing.
  5. Assemble the bowls by layering the cooked white rice, roasted sweet potatoes, sliced steak, and fresh avocado.
  6. Generously drizzle the green crema over the steak and garnish with freshly chopped cilantro. Serve immediately.

Notes

This recipe is excellent for meal prep. Store the cooked steak, rice, and sweet potatoes together. Keep the avocado and green crema in separate containers and add them just before eating.