Steak Burrito Sweet Potato Bowl takes everything that’s good about a loaded steak burrito bowl and gives it a slightly different spin with roasted sweet potatoes instead of rice.
You still have plenty of familiar burrito flavors, but the sweet potatoes bring a little sweetness that tastes especially good with the smoky, seasoned sirloin.
This is a hearty high protein dinner with 58 grams of protein per serving.
You’ll need a baking sheet for roasting the sweet potatoes and a large skillet for cooking the steak. Both can cook at the same time, so dinner takes about 50 minutes from start to finish.
The toppings are easy to adjust, too.
Keep the salsa mild, add more heat, or leave off anything you don’t care for. You can also prepare the steak and sweet potatoes ahead of time, then assemble the bowls when you’re ready to eat.
You’ll love this Mexican inspired sweet potato bowl!
Why You’ll Love This Steak Burrito Sweet Potato Bowl
A Different Take on Burrito Bowls
Roasted sweet potatoes are a nice change from the usual rice. Their lightly browned edges and natural sweetness taste delicious with the smoky steak seasoning.
58 Grams of Protein
With sirloin steak, black beans, cheese, and Greek yogurt, each serving provides a substantial amount of protein. It’s a filling choice for lunch or dinner.
Plenty of Burrito Toppings
There’s no shortage of good stuff here. Salsa, corn, cheese, red onion, and cilantro give each bowl plenty of variety without making the preparation complicated.
Easy to Customize
You can adjust the toppings without changing the main recipe. Use mild or hot salsa, skip the cilantro, or add your favorite burrito bowl extras.
Good for Preparing Ahead
Cook the steak and sweet potatoes in advance, then refrigerate the components separately. Add the cold toppings when you’re ready to serve.
Ingredient Substitutions
Sirloin Steak
Flank steak or skirt steak can replace sirloin. Slice against the grain for more tender pieces. Lean ground beef is another option.
Sweet Potatoes
Regular potatoes work if you prefer a less sweet bowl. Cut them into similar-sized cubes and roast until tender.
Black Beans
Pinto beans are an easy substitute and work well with the same seasonings and toppings.
Mexican Blend Cheese
Reduced-fat cheddar or Monterey Jack can replace the Mexican blend. Use whichever you prefer.
Greek Yogurt
Light sour cream is a good alternative if you want a more traditional burrito bowl topping.
Chunky Salsa
Pico de gallo works well for a fresher topping. Drain excess liquid before adding it to the bowls.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Steak Burrito Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Steak:
- 1½ pounds lean sirloin steaks cut into bite-sized pieces
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Burrito Bowl Toppings
- 1 cup black beans rinsed and drained
- 1 cup frozen corn thawed
- 1 cup chunky salsa
- ½ cup shredded reduced-fat Mexican blend cheese
- ½ cup plain nonfat greek yogurt
- ¼ cup red onion finely diced
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the cubed sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, ½ teaspoon chili powder, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Toss to coat.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- While the sweet potatoes roast, place the steak pieces in a large mixing bowl. Add 1 teaspoon chili powder, cumin, smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss until evenly seasoned.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat.
- Add the steak and cook for 5 to 7 minutes, stirring occasionally, until browned and the internal temperature reaches 145°F.
- Remove the skillet from the heat and let the steak rest for 3 minutes.
- Divide the roasted sweet potatoes evenly among 4 serving bowls.
- Divide the steak, black beans, corn, salsa, and shredded cheese among the bowls.
- Top each bowl with Greek yogurt, diced red onion, and chopped cilantro.
Notes
Tips and Tricks
Cut the steak evenly – Keep the pieces about the same size so they cook at a similar rate. Smaller pieces can become dry if cooked too long. Give the sweet potatoes room – Avoid crowding the baking sheet. Use two sheets if necessary so the potatoes roast instead of steam. Use a hot skillet – Let the skillet heat before adding the steak. Cook in batches if needed to help the pieces brown. Warm the beans and corn – Heat them briefly before assembling if you prefer all the main ingredients warm. Adjust the heat – Use hot salsa or add sliced jalapeños if you prefer a spicier burrito bowl.Storing and Reheating
Refrigerating – Store the cooked steak, sweet potatoes, beans, and corn in airtight containers in the refrigerator for up to 3 to 4 days. Keep the salsa, yogurt, and fresh toppings separate. Freezing – Freeze the cooked steak and sweet potatoes in freezer-safe containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating. Add fresh toppings after warming. Reheating in the Microwave – Place the steak, sweet potatoes, beans, and corn in a microwave-safe bowl. Cover loosely and heat in short intervals until thoroughly warmed. Add the cold toppings afterward. Reheating on the Stovetop – Warm the steak and sweet potatoes in a covered skillet over medium-low heat with a small splash of water if needed. Heat until warmed through, then assemble with the remaining toppings.Nutrition
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