Steak and Sweet Potato Bowl

Do you find it difficult to whip up a healthy meal that’s both hearty and tasty? Look no further than this Steak and Sweet Potato Bowl recipe! It makes for a fantastic lunch or dinner option, and it’s sure to satisfy your appetite. The hero of this bowl is the tender sirloin steak that is seasoned to perfection with just the right amount of salt and pepper.

What’s more, this dish is the perfect blend of savory and sweet flavors. The sweet potatoes and bell peppers are roasted in the oven until they are caramelized and tender, creating a delightful contrast of textures. For an added nutritional boost, you can also toss in some fresh baby spinach leaves and sliced avocado.

To top it off, a squeeze of fresh lime juice adds a bright pop of citrusy flavor that cuts through the richness of the dish. The recipe is quite simple to follow, and you can tweak it to your preferred taste. So why not give it a try and indulge in a well-rounded meal tonight?

Steak and Sweet Potato Bowl Recipe

This mouthwatering steak and sweet potato bowl recipe combines the rich flavor of perfectly cooked steak with the sweet and savory taste of roasted sweet potatoes. Packed with protein and nutrients, this meal is perfect for a healthy and satisfying dinner.
Rate Now
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch, Meal Prep
Cuisine American, International
Servings4 servings
Calories (per serving)375.39 kcal



  • Preheat oven to 400°F.
  • Peel and dice sweet potatoes into bite-sized pieces.
  • Cut red onion and bell peppers into strips.
  • In a bowl, mix sweet potatoes, red onion, bell peppers, 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper.
  • Spread sweet potato mixture onto a baking sheet and bake for 20-25 minutes or until sweet potatoes are tender.
  • While sweet potatoes are cooking, season the sirloin steak with salt and pepper to taste.
  • Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
  • Add steak to the skillet and cook, flipping occasionally, until steak is browned and cooked to desired doneness.
  • Let steak rest for 5 minutes before slicing into thin strips.
  • Cut avocado in half and remove the pit.
  • Slice avocado into thin slices and squeeze lime juice over the slices.
  • Assemble the bowls by dividing baby spinach leaves between four bowls.
  • Top with sweet potato mixture, steak slices, and sliced avocado.


1. Preheat the oven before baking.
2. Line the baking sheet with parchment paper for easier clean-up.
3. Use a sharp knife to cut the sweet potatoes, onion, and bell peppers evenly.
4. Mix the vegetables and seasoning in a bowl to ensure even distribution.
5. Season the steak with salt and pepper to taste.
6. Use a meat thermometer to check the steak's internal temperature for desired doneness.
7. Let the cooked steak rest before slicing to retain its juices.
8. Squeeze lime juice over the sliced avocado to prevent browning.
9. Use baby spinach leaves as a nutritious base for the bowl.
10. Enjoy the delicious flavors and textures of the dish!


Serving: 1servingCalories: 375.39kcalCarbohydrates: 23.37gProtein: 27.74gFat: 19.86gSaturated Fat: 4.02gPolyunsaturated Fat: 2gMonounsaturated Fat: 12.16gCholesterol: 69.17mgSodium: 362.54mgPotassium: 976.47mgFiber: 6.8gSugar: 4.58gVitamin A: 10003.02IUVitamin B1: 0.18mgVitamin B2: 0.26mgVitamin B3: 9.9mgVitamin B5: 2.06mgVitamin B6: 1.05mgVitamin B12: 1.35µgVitamin C: 23.18mgVitamin D: 0.11µgVitamin E: 2.86mgVitamin K: 36.4µgCalcium: 82.29mgCopper: 0.33mgFolate: 80.1µgIron: 3.12mgManganese: 0.37mgMagnesium: 67.17mgPhosphorus: 310.38mgSelenium: 30.02µgZinc: 5.38mgNet Carbohydrates: 16.56g
Read more nutritional information values.

Data source: USDA

Tried this recipe?Let us know how it was!

Storage Tips

When stored in an airtight container in the fridge, this recipe typically lasts for 3-4 days. For longer term storage, it can be frozen for up to 2-3 months.

To store in the fridge, let the dish cool completely, then transfer it to an airtight container. Make sure the lid is tightly sealed and place it in the fridge.

To freeze the dish, let it cool completely before transferring to an airtight container or a freezer-safe bag. Remove as much air as possible before storing in the freezer.

When ready to eat, defrost the dish in the fridge overnight or in the microwave if in a hurry. Reheat in a microwave or on the stovetop until heated through.

To serve, place baby spinach leaves in a bowl and top with the reheated steak and sweet potato mixture. Slice the avocado and place on top of the bowl. Squeeze lime over the top and enjoy.

Recipe Variations

1. Mexican-style: Add black beans, corn, avocado, cilantro, and salsa to the bowl for a south-of-the-border twist.
2. Asian-inspired: Exchange the steak for sliced teriyaki or sesame chicken, and add roasted broccoli, carrots, and sesame seeds to the bowl.
3. Mediterranean-style: Swap the sweet potato for roasted eggplant, add cucumber, cherry tomatoes, olives, and feta cheese to the bowl.
4. Paleo-friendly: Omit the sweet potato and add diced roasted butternut squash, sliced mushrooms, and sautéed kale to the bowl.
5. Vegan option: Replace the steak with grilled tofu, and add quinoa, roasted chickpeas, and sautéed spinach to the bowl.

What To Serve With

– A side salad with mixed greens, sliced cucumber, and cherry tomatoes dressed with balsamic vinaigrette
– A crusty baguette or other artisan bread for sopping up any extra sauce or juices
– Grilled or roasted vegetables such as asparagus, zucchini, or bell peppers
– A glass of red wine or a cold beer to complement the rich flavors of the steak and sweet potatoes
– Optional toppings for the bowl, such as crumbled feta cheese, chopped fresh herbs like parsley or cilantro, or a dollop of sour cream or Greek yogurt

Leave a Comment

Recipe Rating