Garlic Mushroom Steak Sweet Potato Bowl is a hearty, high-protein dinner that’s perfect when you’re tired of making the same meals every week.
You have tender pieces of steak, buttery garlic mushrooms, and roasted sweet potatoes with plenty of smoky, savory flavor. It’s filling, comforting, and still gives you a generous serving of vegetables.
Steak and potatoes are always a great combination, and this recipe gives them a fresh twist. The sweet potatoes have lightly browned edges and soft centers, and the mushrooms bring plenty of rich garlic flavor.
Fresh spinach adds a little crunch and balances out the heartier ingredients.
This healthy steak bowl is also a great choice for busy weeknights.
Each serving has 36 grams of protein and 391 calories, so you can enjoy a satisfying dinner without spending hours in the kitchen.
It’s also easy to portion into containers for meal prep. Keep the spinach separate until you’re ready to eat, and you’ll have a delicious lunch or dinner ready for another day.
Why You’ll Love This Garlic Mushroom Steak Sweet Potato Bowl
A Hearty, Filling Dinner
With 36 grams of protein per serving, this steak bowl makes a satisfying meal that won’t leave you hungry.
Plenty of Garlic Flavor
The buttery mushrooms and garlic give the steak a rich, savory flavor that works great with the smoky sweet potatoes.
Great for Meal Prep
Make four servings at once and save the extras for lunches or easy dinners during the week.
Steak and Vegetables in One Bowl
You have steak, sweet potatoes, mushrooms, and spinach together, so there’s no need to make several separate side dishes.
Ingredient Substitutions
Sweet Potatoes
Regular potatoes work great if you prefer a less sweet flavor. Cut them into small cubes and adjust the roasting time as needed.
Lean Sirloin Steak
Lean strip steak or tenderloin are good alternatives. Choose a tender cut that cooks quickly in a skillet.
Cremini Mushrooms
White button mushrooms are an easy substitute and have a slightly milder flavor.
Unsalted Butter
Use olive oil instead of butter for cooking the mushrooms. You’ll still have plenty of garlic flavor.
Dried Thyme
Use 1½ teaspoons fresh thyme instead. Dried rosemary is another option, although it has a stronger flavor.
Baby Spinach
Chopped kale or arugula can replace the spinach. Kale has a firmer texture, and arugula adds a peppery flavor.
Fresh Parsley
Fresh chives make a tasty substitute. You can also leave off the garnish if you don’t have fresh herbs.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Shop the look
Matte Black Stoneware Dinnerware
Love the dark plates and bowls in our recipe photos? This matte black stoneware set gives you the same simple, modern look at home.
Garlic Mushroom Steak Sweet Potato Bowl
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Steak:
- 1¼ pounds lean sirloin steaks cut into bite-size pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika
For the Garlic Mushrooms:
- 8 ounces cremini mushrooms sliced
- 1 tablespoon unsalted butter
- 4 cloves garlic minced
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Bowls:
- 4 cups fresh baby spinach
- 2 tablespoon chopped fresh parsley
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 smoked paprika, garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until browned and tender.
- Pat the steak pieces dry with paper towels.
- Season the steak with ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon smoked paprika.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the steak in a single layer and cook without stirring for 2 to 3 minutes.
- Turn the steak pieces and cook for another 2 to 3 minutes, until browned and cooked to your preferred doneness.
- Transfer the steak to a plate and reduce the heat to medium.
- Add the butter to the same skillet.
- Add the sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until browned and tender.
- Add the minced garlic, dried thyme, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Cook for 1 minute, stirring frequently.
- Return the steak to the skillet and stir with the mushrooms for 1 minute.
- Divide the baby spinach and roasted sweet potatoes evenly among 4 bowls.
- Top each bowl with the garlic mushroom steak.
- Sprinkle with fresh parsley and serve.
Notes
Tips and Tricks
Choose Tender Steak – Sirloin is a great choice for quick cooking. Cut the pieces into similar sizes so they cook evenly. Avoid Crowding – Cook the steak in batches if your skillet is too small. Crowding prevents the meat from browning properly. Check Doneness – Use an instant-read thermometer to check the steak. For food safety, cook whole-cut beef to 145°F and allow a 3-minute rest. Dry the Mushrooms – Pat washed mushrooms dry before cooking so they brown instead of steaming. Meal Prep – Store the spinach separately from the warm ingredients to keep it fresh and crisp.Storing and Reheating
Refrigerating – Store leftovers in airtight containers in the refrigerator for up to 3 to 4 days. Refrigerate within 2 hours of cooking. Freezing – Freeze the cooked steak, mushrooms, and sweet potatoes for up to 2 to 3 months for the best quality. Add fresh spinach after reheating. Reheating – Warm the steak, mushrooms, and sweet potatoes in a covered skillet over medium-low heat until heated throughout. Reheat leftovers to 165°F. Microwave – Place the cooked ingredients in a microwave-safe dish, cover loosely, and heat in short intervals until they reach 165°F. Add the spinach before serving.Nutrition
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like:
- Hot Honey Chicken Breakfast Burritos
- Creamy Roasted Acorn Squash Chicken Soup
- Holiday Herb Cream Cheese Dip
- Cranberry White Chocolate Protein Balls
- Garlic Mushroom Steak Sweet Potato Bowl
