Peruvian Steak and Roasted Sweet Potato Bowl
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This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Peruvian steak bowl must-haves such as thinly sliced peeled avocado, roasted sweet potato, and grilled flank steak top brown rice.
Ingredients
- 1/2 cup cooked brown rice
- 1 tablespoon salsa verde
- 1/3 cup black beans
- 2 tablespoons thinly sliced peeled avocado
- 1/2 cup cubed roasted sweet potato
- 1 1/2 ounces grilled flank steak
- 1 tablespoon roasted pumpkin seed kernels
- 2 tablespoons fresh cilantro
- Honey-Chipotle-Lime Sauce:
- 1 teaspoon olive oil
- 1 teaspoon adobo sauce
- 1/2 teaspoon honey
- 1 teaspoon fresh lime juice
Nutritional Information
- Calories 398
- Fat 12.4g
- Satfat 2.3g
- Monofat 6.4g
- Polyfat 1.2g
- Protein 21g
- Carbohydrate 52g
- Fiber 10g
- Cholesterol 32mg
- Iron 3mg
- Sodium 438mg
- Calcium 73mg
- Sugars 7g
- Est. added sugars 3g
How to Make It
Step 1
Combine cooked brown rice and salsa verde. Top with black beans, avocado, sweet potato, steak, pumpkin seed kernels, and cilantro.
Step 2
In a small bowl, combine olive oil, adobo sauce, honey, and lime juice in a small bowl, stirring well with a whisk. Drizzle over steak bowl.
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