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.