Toss the cubed sweet potatoes with the cumin and 1 tablespoon of the vegetable oil. Spread onto a rimmed baking sheet. Roast for 10-15 minutes or until potatoes are fork tender. Remove and set aside.
Season the flank steak with fine sea salt and freshly ground pepper.
Heat a large cast iron skillet over high heat. Add the remaining 1 tablespoon of vegetable oil, if needed. If you are using a well seasoned cast-iron or nonstick skillet, this is not necessary. Add the seasoned steak, searing on each side for 2-3 minutes for medium-rare, longer for more well-done. Remove and allow to rest for 3 minutes. Slice against the grain or into cubes.
Mix the jalapeno and garlic in a small bowl.
Divide the spinach, cooked sweet potatoes, steak, scallions and avocado into 2 large bowls. Top with the jalapeno-garlic mixture, cilantro and fresh lime juice from lime wedges.
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Notes
Say Cheese- Add cheese! Cubed or shredded, add pepper jack, colby jack or cheddar cheese.
Get Saucy- I joke that my husband needs extra sauce on nearly everything. Chipotle Ranch Dressing, Roasted Jalapeno and Onion Dressing or Honey Chipotle Dressing are my picks.
More Veggies- Get your veg on and clean out the crisper. Diced bell pepper, white onion, red onion, cucumber slices, halved grape tomatoes and carrots are great.
Swap the Leafy Greens- Not into spinach? Substitute it for romaine lettuce, bibb lettuce, a spring mix or even iceberg lettuce.
Grains- Make it a steak and rice or steak and grain bowl by adding a bed of quinoa or rice.