Steak Sweet Potato Protein Bowl is a hearty dinner built around seasoned sirloin, roasted sweet potatoes, black beans, corn, romaine, tomatoes, cucumber, red onion, and a creamy lime yogurt sauce.
You get a little bit of everything in one bowl. The sweet potatoes add a slightly sweet contrast to the smoky steak, and the lettuce, cucumber, and tomatoes keep things fresh.
The black beans and corn add extra texture, so each serving is filling without needing rice or another grain.
With 44 grams of protein and 14 grams of fiber per serving, this is a solid choice when you want a high-protein dinner that’s still loaded with vegetables.
It also works well for meal prep, since you can keep the warm ingredients, vegetables, and sauce separate until you’re ready to eat.
Serve these bowls for a weeknight dinner, prep them ahead for lunches, or set out all the ingredients and let everyone build their own bowl.
Why You’ll Love This Steak Sweet Potato Protein Bowl
High Protein
Each serving has 44 grams of protein from lean sirloin, black beans, and Greek yogurt. It makes a filling main dish without needing extra protein on the side.
Plenty of Vegetables
Romaine, tomatoes, cucumber, red onion, corn, and sweet potatoes give each bowl a mix of fresh and roasted vegetables.
Meal Prep Friendly
Prepare the steak, sweet potatoes, vegetables, and sauce ahead of time and store them separately. Assemble each bowl when you’re ready to eat.
Hearty Weeknight Dinner
Steak and roasted sweet potatoes make this meal filling enough for dinner, while the fresh vegetables keep the bowl from feeling too heavy.
Creamy Sauce Without Heavy Cream
Greek yogurt gives the lime sauce a creamy texture while adding extra protein.
Ingredient Substitutions
Sirloin Steak
Lean flank steak or top round steak can replace the sirloin. Cut the meat into bite-sized pieces before cooking.
Sweet Potatoes
Butternut squash can replace the sweet potatoes. Cut it into similar-sized cubes so the pieces cook at an even rate.
Black Beans
Pinto beans work well in place of black beans.
Frozen Corn
Canned corn can be used instead. Drain it well before adding it to the bowls.
Romaine Lettuce
Chopped green leaf lettuce or mixed greens can replace the romaine.
Grape Tomatoes
Cherry tomatoes can be used in the same amount.
Greek Yogurt
Plain low-fat Greek yogurt can replace the nonfat Greek yogurt if that is what you keep on hand.
Fresh Cilantro
If you don’t care for cilantro, leave it out or replace it with chopped fresh parsley.
Lime Juice
Fresh lemon juice can be used when lime juice isn’t available. The finished sauce will have a slightly different citrus flavor.
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Steak Sweet Potato Protein 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 smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Steak:
- 1¼ pounds lean sirloin steaks trimmed and cut into bite-sized pieces
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Bowls:
- 1 can (15-ounce) black beans well rinsed and drained
- 1 cup frozen corn thawed
- 2 cups chopped romaine lettuce
- 1 cup grape tomatoes halved
- ½ cup cucumbers chopped
- ¼ cup red onion finely chopped
- 2 tablespoon chopped fresh cilantro
For the Creamy Lime Sauce:
- ½ cup plain nonfat greek yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425°F.
- Line a large rimmed baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Add 2 teaspoons olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Toss the sweet potatoes until evenly coated. Spread the sweet potatoes in a single layer.
- Roast for 25 to 30 minutes, turning halfway through, until tender and browned around the edges.
- In the meantime, place the steak in a medium-sized mixing bowl. Add 1 teaspoon olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Toss until the steak is evenly coated.
- Heat a large skillet over medium-high heat.
- Add the steak to the skillet in a single layer.
- Cook for 5 to 7 minutes, turning occasionally, until browned and cooked to your preferred doneness.
- Remove the steak from the skillet. Let the steak rest for 5 minutes.
- In a small mixing bowl, add the Greek yogurt, lime juice, water, garlic powder, cumin, and salt. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce between 4 bowls. Add the roasted sweet potatoes, steak, black beans, corn, tomatoes, cucumber, and red onion.
- Drizzle the creamy lime sauce over each bowl. Sprinkle with chopped cilantro.
Notes
Tips and Tricks
Avoid overcrowding the skillet – Give the steak pieces enough room to make contact with the hot skillet. If your skillet is smaller, cook the steak in batches.Storing and Reheating
Refrigerate – Store the steak, sweet potatoes, beans, and corn in an airtight container in the refrigerator for up to 3 to 4 days. Keep the lettuce, tomatoes, cucumber, red onion, cilantro, and lime sauce in separate containers. Reheat in the Microwave – Place the steak, sweet potatoes, beans, and corn on a microwave-safe plate or bowl. Heat until warmed through, then add the cold vegetables and sauce. Reheat on Stovetop – Place the steak, sweet potatoes, beans, and corn in a skillet over medium-low heat. Warm until heated through, then assemble the bowl with the cold vegetables and creamy lime sauce. Store the Sauce – Keep the creamy lime sauce in a covered container in the refrigerator for up to 3 to 4 days. Stir before serving.Nutrition
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