I do love a Beef Bowl! What exactly is it? The name “Beef Bowl” can certianly mean many things. Beef and rice? Steak and potatoes? Beef Rice Bowl? Or… none of the above…
In my kitchen, a Beef Bowl is a quick, easy and healthy weeknight meal. Seasoned skirt steak is lightly seared in a skillet while sweet potato cubes bake in the oven. It all comes together in a big bowl lined with spinach and topped with cool, creamy avocado, leafy cilantro and a garlic-jalapeno “dressing”. You can add a quality extra virgin olive oil if you like, but I usually think it is fine without it. If you do prefer a traditional dressing, your can also make my Roasted Jalapeno and Onion Dressing. Superb on grilled veggies and steak salads.
This Beef Bowl is gluten-free and full of “whole” flavors and is ready in under 30 minutes. It literally has ALL of the veggies I need in one day. I love spicy foods, which are also linked to increased metabolism and bonus, it takes fabulous!
I do have to give credit where credit is due. I originally tried a version of this recipe from Terra’s Kitchen. I reviewed their delivery service and loved it! We had their Southwestern Steak Bowl on the 3rd night and I craved the robust flavors for the next week. I headed to the grocery store, put my own spin on the original and now I have my own version of beef in a bowl.
While these robust flavors may not be kid-friendly, they will be any adult’s best friend. Make a Beef Bowl one of your new favorite weeknight meals! Sometimes I even get crazy and make mine with Jalapeno Cornbread Mini Muffins. Yummy!
Don’t forget to PIN Beef Bowl!
- 16 ounces flank steak
- Fine sea salt and freshly ground pepper
- 2 tablespoon extra virgin olive oil divided
- 2 sweet potatoes peeled and cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1 avocado cubed
- 2 cups spinach
- 1 jalapeno seeded and minced
- 2 garlic cloves minced
- 2 tablespoons cilantro
- 1/4 cup scallions chopped
- 1 lime cut into wedges
- chile powder for finishing
- Maldon Salt for finishing
Preheat oven to 450 degrees.
Toss cubed sweet potatoes with 1 teaspoon cumin and 1 tablespoon extra virgin olive oil. Spread onto a rimmed baking sheet. Place into heated oven for 10-15 minutes or until potatoes are fork tender.
Season flank steak with fine sea salt and freshly ground pepper.
Heat a large cast iron skillet over high heat, until it smokes. Add 1 tablespoon extra virgin olive oil. Add seasoned steak, searing on each side for 2-3 minutes for medium-rare. Remove and allow to rest for 3 minutes. Cut into 1-inch cubes.
Mix jalapeno and garlic in a small bowl.
Divide spinach, cooked sweet potatoes, steak, scallions and avocado into 2 large bowls. Top with jalapeno-garlic mixture, cilantro and fresh lime juice from lime edges.