Southwest Steak Bowl
Crispy sweet potatoes and juicy steak come together in this delicious Chipotle-inspired Southwest Steak Bowl recipe
Servings: 2
Calories: 977kcal
Ingredients
- 1 large sweet potato, cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons extra virgin olive oil, divided
- 16 ounces flank steak
- kosher salt and freshly ground pepper, to taste
- 1 avocado, thinly sliced
- 2 cups mixed greens
- 1 lime, cut into wedges
- 2 tablespoons fresh cilantro
- 1/4 cup scallions, thinly sliced
Jalapeño Lime Vinaigrette
- 1 jalapeño, seeded and minced
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1 lime, juice
- 1/4 teaspoon honey
- pinch of salt
Instructions
- Preheat oven to 450 degrees.
- Toss cubed sweet potatoes with 1 tsp cumin, 1 tsp paprika and 1 tbsp extra virgin olive oil. Spread onto a rimmed baking sheet. Place into heated oven for 15-20 minutes or until potatoes are fork tender.
- Season both sides of the steak with salt and pepper to taste.
- Heat a large cast iron skillet over medium-high heat, until it smokes. Add 1 tbsp extra virgin olive oil. Add seasoned steak, searing on each side for 2-3 minutes for medium-rare. Remove and allow to rest for 3 minutes. Cut into 1-inch cubes.
- Divide mixed greens, cooked sweet potatoes, steak, scallions, and avocado into 2 large bowls. Top with jalapeno-garlic mixture, cilantro and fresh lime juice from lime edges.
Jalapeño Lime Vinaigrette
- In a small bowl, combine minced jalapeño, minced garlic, extra virgin olive oil, lime juice, honey, and a pinch of salt.
- Top each bowl with vinaigrette and serve.
Nutrition
Calories: 977kcal | Carbohydrates: 44g | Protein: 54g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 44g | Cholesterol: 136mg | Sodium: 207mg | Potassium: 1886mg | Fiber: 13g | Sugar: 8g | Vitamin A: 17399IU | Vitamin C: 53mg | Calcium: 149mg | Iron: 7mg