Steak & Sweet Potato Combination Bowls

Our oldest granddaughter likes "the rice and beans place." However, I have sworn off the restaurant that will not be named here because of their advertising and their nonsensical claims that smear every conventional farmer in the land.

So instead of forking over my hard-earned dollars to the never-to-be-mentioned restaurant, I will make my own combination bowls. They are less expensive and tastier at home anyway. This recipe is adapted from one found at Iowa Girl Eats. It's Jill's favorite blog. (Yes, she prefers it over her mother's. Such is life.)

This combines the flavors of roasted sweet potato with fresh avocado, marinated steak and spinach served over cilantro lime rice. It's all topped with an Avocado-Cilantro Drizzle.

This is one of those recipes that looks a lot more complicated than it is. There are several steps, but it's worth the effort.  I promise.

Steak & Sweet Potato Combination Bowls

with Avocado-Cilantro Drizzle

Adapted from Iowa Girl Eats 

Serves 3-4 people.

1 1/4 pounds steak (I used sirloin, but use your favorite)
1/2 large avocado, sliced or chopped (other half will be used in drizzle)
1 large sweet potato (1 lb.), peeled and chopped into cubes
1 1/2 tbsp. extra virgin olive oil
Garlic powder, salt and pepper to taste
2 cups baby spinach
Cilantro-Lime Rice (see below)

Marinade:
1/4 cup soy sauce
2 tbsp. high heat cooking oil
2 tsp. honey
1/2 tsp. garlic powder
1/4 tsp. red pepper flakes
1/4 tsp. ground ginger

Avocado-Cilantro Drizzle:
1/2 large avocado
1/4 cup packed cilantro
1 1/2 tsp. fresh lime juice
1 clove garlic
Salt & pepper
2-4 tbsp. water

Cilantro-Lime Rice:
2 cups water
1 tbsp. canola or vegetable oil
1/2 tsp. salt
1 cup long grain white rice
1/4 cup chopped cilantro
Juice of 1/2 lime

Marinade:  Combine all marinade ingredients. Pour over steak and marinate for 1 to 6 hours. You may put it in a large plastic bag or marinade in a non-aluminum pan. Store marinating meat in refrigerator until ready to use. 

To prepare:
Heat oven to 425 degrees. Spray a baking sheet with non-stick spray. Add cubed sweet potatoes and drizzle with olive oil. Season with garlic powder, salt and pepper to taste. Toss to coat sweet potatoes. Roast for 25 to 30 minutes, stirring about halfway through, until potatoes are golden brown and tender. 

For steak:  We grilled the marinated steak on a gas grill. Iowa Girl Eats suggests cutting the steak in 2 and heating a large cast iron skillet over heat that's just below high heat. Add enough cooking oil to create a very thin layer on the skillet. Add half the steak. Let steak sear for 2 minutes on each side for medium rare. Repeat with other half of the steak. If you prefer your steak medium or medium-well, add steak back into the skillet off the heat, then let the residual heat of the skillet continue to cook the steak for several minutes. Let steak sit for a minimum of 7 minutes on a cutting board before slicing into thin strips against the grain.

For Cilantro-Lime Rice:  Bring water, oil and salt to boil in saucepan. Add rice and place lid on top. Turn heat down and simmer until the rice is tender, about 15 minutes. Add 1/4 cup chopped cilantro and juice from half a lime. Stir to combine. 

For Avocado-Cilantro Drizzle:  Add all ingredients except water to a small food processor or blender. Pulse until roughly chopped. Add 2 tablespoons of water, then process until smooth, adding up to 2 more tablespoons water to get the sauce to a smooth, but not runny, consistency. Taste, then add more salt and pepper or lime juice, if necessary.

To serve: Scoop rice into bowls, then top with steak, roasted sweet potatoes, sliced or chopped avocado and baby spinach. Top with Avocado-Cilantro Drizzle, then serve.