Oh do I LOVE this recipe!
It also is perfect for “meal prep” and will make lunches for several days ahead of time!
Don’t be put off by the length of this recipe. It’s actually very simple. Prepare the steak, prepare the veggies, and assemble! It should take about 30 minutes from start to finish.
Steak & Sweet Potato Enchilada Bowl
- 2 large sweet potatoes peeled and cut into ¼-inch chunks
- 4 tbsp olive oil
- 1 lb (450 g) lean steak (skirt or flank), at room temperature (take out of fridge 20-30 minutes before cooking time)
- ½ tsp salt
- ½ tsp ground pepper
- 1 cup (150 g) diced onion
- 2 cloves garlic, minced
- 4 cups (120 g) washed/dried baby spinach
- ½ cup (125 ml) low-sodium chicken or veggie broth
- 1-2 tsp sriracha
- 1 avocado, chopped
- ½ cup (125 ml) enchilada sauce
- ½ cup (112 g) goat cheese (optional)
You can prepare the steak your favorite way: skillet, grill, or broil. Whichever method you choose, preheat your heat source.
Rub 1 tbsp of oil over steak; sprinkle with salt and pepper. Place under broiler or on grill and cook for about 5 minutes (it should be 130ºF/54ºC according to instant-read thermometer). Flip over and cook for another 3-5 minutes. Don’t let it go beyond medium-rare because it will become tough. Remove from heat and cover with foil to rest for 10 minutes.
While the steak is resting, heat 1 tbsp oil in a large skillet over medium heat. Saute onion for about 3-5 minutes, and then add garlic, cooking for 1 minute. Add the spinach a little at a time, stirring until it wilts. When all of the spinach is in the pan, stir in sriracha to taste. Add a dash or two of salt and pepper.
Continue to cook until the liquid evaporates, and then remove the veggies from the pan.
Next, add 2 tbsp oil to the skillet and when it’s hot, add the sweet potato, along with a dash of salt/pepper. Stir for 1-2 minutes, and then add the broth. Cover and reduce the heat until it’s barely simmering, and cook for about 15 minutes, or until the sweet potatoes are fork tender.
Warm the enchilada sauce in a small saucepan or in the microwave.
Slice the steak on the diagonal (this will help it remain tender). Divide the sweet potato among 4 bowls or serving containers. Add the spinach, avocado and steak to each bowl in equal amounts, and then top each with a couple tablespoons of enchilada sauce and goat cheese.