Block
Carne Asada Sweet Potato Bowls
Bowl · 1 hr 25 min
Ingredients
- orange juice
- 1/4 cup
- lime zest
- 1/2 tsp zest
- lime juice
- 1/4 cup
- Worcestershire sauce
- 1 tbsp
- avocado oil
- 1 tbsp
- apple cider vinegar
- 1 tbsp
- garlic minced
- 1 tbsp
- salt
- 1 tsp
- black pepper
- 1/2 tsp
- dried oregano
- 1/2 tsp
- coriander
- 1/4 tsp
- ground cumin
- 1/4 tsp
- smoked paprika
- 1/2 tsp
- cilantro finely chopped
- handful
- flank steak
- 1 1/4 lb
- avocado oil
- 1 tbsp
- light mayo
- 1/4 cup
- Greek yogurt plain
- 1/3 cup
- olive oil
- 1 tbsp
- lime zest
- 1/2 tsp zest
- lime juice
- 1 1/2 tbsp
- garlic minced
- 1 tbsp
- Dijon mustard
- 2 tsp
- honey
- 2 tsp
- jalapeño seeded, finely minced
- 2 1/2 tbsp
- cilantro finely chopped
- 1/4 cup
- salt
- 1/2 tsp
- black pepper
- 1/2 tsp
- sweet potatoes diced into 1/2-inch cubes
- 4 1/2 cups
- avocado oil
- 1 1/2 tbsp
- salt
- 1/4 tsp
- red cabbage shredded
- 1 1/2 cups
- carrots shredded
- 1 1/2 cups
- avocado
- 1 large
- cilantro chopped
- to taste
- hot honey
- to taste
Method
- 01Whisk orange juice, lime zest, lime juice, Worcestershire, avocado oil, apple cider vinegar, garlic, salt, pepper, oregano, coriander, cumin, paprika, and cilantro for the marinade.
- 02Blend light mayo, Greek yogurt, olive oil, lime zest, lime juice, garlic, Dijon, honey, jalapeño, cilantro, salt, and pepper for the aioli. Refrigerate.5 min
- 03Pour marinade over flank steak in an airtight container. Marinate overnight or at least 30 minutes.30 min
- 04Preheat oven to 375°F.
- 05Toss sweet potatoes with avocado oil and salt. Spread in a 9x13 casserole dish and roast 50-55 minutes, tossing 2-3 times, until fork-tender.52 min
- 06Heat avocado oil in a cast iron skillet over medium-high heat. Sear marinated steak 7-8 minutes per side. Add reserved marinade in the last 1-2 minutes to caramelize.
- 07Mix shredded red cabbage and carrots with the aioli.5 min
- 08Divide sweet potatoes, steak, slaw, and avocado into 4 bowls. Top with cilantro and hot honey.