Sweet Potato Steak Bowls with Creamy Avocado Sauce

Servings: 2

Ingredients:

Bowl:

• 2 medium sweet potatoes, cubed

• 1 (14-16oz) New York strip steak

• salt, pepper, garlic powder

Fresh Topping:

• 2 roma tomatoes, diced

• ¼ red onion, finely diced

• ½ orange bell pepper, diced

• 1/2-1 jalapeño, finely diced (to taste)

• 1/4-1/3 cup fresh cilantro, chopped

• juice of ½ lime

• salt to taste

Avocado Cilantro Dressing:

• ½ avocado

• ½ bundle cilantro

• ½ jalapeño (or 1 small, adjust to taste)

• 2 garlic cloves

• 1 tbsp red onion

• juice of ½ lemon

• ½ tbsp olive oil

• 1 tbsp plain greek yogurt

• water to think

• salt & pepper to taste

Directions:

• Cook sweet potatoes. Preheat air fryer to 400F. Add cubed sweet potatoes and season with salt, pepper, and garlic powder. Air fry for 15-20 minutes, shaking halfway, until tender and slightly crispy.

• Cook steak. Season steak with salt, pepper and garlic powder. Cook in a pan or on a grill to preferred doneness. Let rest 5-10 minutes, then slice thin.

• Prepare fresh topping. In an owl, combine tomatoes, red onion, bell pepper, jalapenos, cilantro, and lime juice. Season with salt and let sit for 5-10 minutes.

• Make sauce. Blend all sauce ingredients until smooth. Add water gradually until desired consistency is reached.

• Assemble bowls. Divide sweet potatoes between 2 bowls. Top with sliced steak and fresh topping. Drizzle sauce over top and serve.