Garlic Mushroom Steak Sweet Potato Bowl
Garlic Mushroom Steak Sweet Potato Bowl is a high-protein, gluten-free dinner with tender steak, roasted sweet potatoes, and savory mushrooms.
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
Estimated Weight Watchers Points: 8 (Check official WW app for exact points)
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
Calories: 391kcalCarbohydrates: 28gProtein: 36gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 94mgSodium: 754mgPotassium: 1332mgFiber: 5gSugar: 6gVitamin A: 19353IUVitamin C: 15mgCalcium: 128mgIron: 5mg
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