Steak Sweet Potato Protein Bowl
Steak Sweet Potato Protein Bowl is a high protein dinner with hearty Southwest-inspired flavors, fresh vegetables, and a creamy lime sauce.
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
Calories: 495kcalCarbohydrates: 57gProtein: 44gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 88mgSodium: 941mgPotassium: 1588mgFiber: 14gSugar: 8gVitamin A: 18827IUVitamin C: 17mgCalcium: 168mgIron: 6mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane