This steak sweet potato bowl is an easy high-protein dinner made with juicy sirloin, crispy air-fried sweet potatoes, fresh pico de gallo, and creamy avocado cilantro dressing. The steak and sweet potatoes make it filling, and the pico and avocado sauce add fresh flavor without needing rice or extra toppings. If you’re looking for a simple steak bowl with sweet potatoes that works for dinner or meal prep, this one covers everything in one bowl.
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Why You'll Love This Steak Sweet Potato Bowl
I’ve been making a lot of sweet potato bowls lately, including a ground turkey sweet potato bowl, a hot honey sweet potato bowl with ground beef, and even a sweet potato burger bowl. Steak was the one protein I hadn’t tried yet, so I finally had to give it a go.
For this one, I wanted something fresh, simple, and filling enough to make after the gym or throw together for dinner. The steak gives the bowl plenty of protein, the sweet potatoes add enough carbs to make it satisfying, and the pico keeps everything bright instead of letting the bowl get too heavy.
Every bowl is only as good as the dressing, and the avocado cilantro dressing ended up being the part that pulled everything together for me. It adds creaminess, a little heat, and a fresh flavor that works with the steak and sweet potatoes instead of covering them up.
It also meal preps really well. You can cook the steak and sweet potatoes ahead, keep the pico and dressing separate, and have most of lunch or dinner ready to go for the next few days.
Ingredients You'll Need
For the steak:
- 1 lb. sirloin steak
- 1 tbsp. olive oil
- Salt, to taste
- Black pepper, to taste
For the sweet potatoes:
- 2 large sweet potatoes, peeled and cut into ½–¾-inch cubes
- 1 tbsp. olive oil
- 1 tsp. smoked paprika
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. black pepper
For the pico de gallo:
- 2 Roma tomatoes, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely diced
- Juice of 1 lime
- Salt, to taste
For the creamy avocado cilantro dressing:
- 1 ripe avocado
- 1 bunch fresh cilantro, stems included
- 1 serrano pepper, stem removed and deseeded for less heat
- 3 garlic cloves
- ¼ red onion
- Juice of 1 lemon
- 1 tbsp. olive oil
- 2 tbsp. plain Greek yogurt
- Salt and black pepper, to taste
- 2-4 tbsps. water, as needed
How to Make Sweet Potato Steak Bowls
Step 1: Cook the Sweet Potatoes
Preheat the air fryer to 400°F. Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Air fry for 15–20 minutes, shaking the basket halfway through, until tender inside and browned around the edges.
Step 2: Cook the Steak
Pat the sirloin dry and season both sides with salt and black pepper. Heat the olive oil in a skillet over medium-high heat, then sear the steak for 3–5 minutes per side, depending on thickness and your preferred doneness.
Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing against the grain into bite-size pieces.
Step 3: Make the Pico de Gallo
Combine the tomatoes, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Toss well and set aside.
Step 4: Blend the Avocado Cilantro Dressing
Add the avocado, cilantro, serrano, garlic, red onion, lemon juice, olive oil, Greek yogurt, salt, and black pepper to a blender. Blend until smooth, adding 2–4 tablespoons of water as needed until the dressing is creamy and easy to drizzle.
Step 5: Assemble the Bowls
Divide the crispy sweet potatoes between bowls. Add the sliced steak and pico de gallo, then drizzle generously with the avocado cilantro dressing.
Serve right away, or keep the components separate if you’re prepping the bowls for later.
My Tips for the Best Sweet Potato Steak Bowls
- Cut the sweet potatoes evenly. Keep the cubes around ½–¾ inch so they cook through at the same time and still get browned edges.
- Don’t overcrowd the air fryer. If the sweet potatoes are piled on top of each other, they’ll steam instead of crisp. Cook them in batches if needed.
- Use an instant-read thermometer for the steak. Take the steak off the heat around 125–130°F for medium-rare or 135–140°F for medium, then let it rest before slicing.
- Slice the steak against the grain. This shortens the muscle fibers and makes each bite noticeably more tender.
- Keep the pico fresh. Make it while the steak rests and don’t let it sit too long before serving. That keeps the tomatoes from getting watery.
- Thin the dressing gradually. Add water 1 tablespoon at a time until it’s easy to drizzle. Too much water can wash out the avocado and cilantro flavor.
How to Store and Meal Prep Sweet Potato Steak Bowls
- In the fridge: Store the cooked steak and sweet potatoes in airtight containers for up to 4 days. Keep the pico de gallo and avocado cilantro dressing in separate containers so everything stays fresh.
- Avocado dressing: Keep it tightly covered in the refrigerator for up to 3 days. Press plastic wrap directly against the surface if possible to help slow browning. Give it a stir before serving and add a small splash of water if it thickens in the fridge.
- Pico de gallo: Store separately in the refrigerator for up to 3 days. If it releases a lot of liquid as it sits, drain off the excess before adding it to the bowls.
- For meal prep: Divide the sweet potatoes and steak between individual meal prep containers. Pack the pico and dressing separately, then add them after reheating. This keeps the tomatoes fresh and prevents the avocado dressing from getting warm.
- To reheat: Warm the steak and sweet potatoes in the microwave until heated through, or reheat the sweet potatoes in an air fryer if you want to bring back some of the crisp edges. Avoid overheating the steak so it doesn’t dry out.
Sweet Potato Steak Bowl FAQs
Are steak sweet potato bowls high in protein?
Yes. Steak provides most of the protein in this bowl, with a little more coming from the Greek yogurt in the avocado cilantro dressing. The exact amount will depend on your portion size and the cut of steak you use, but this is an easy way to build a protein-focused lunch or dinner.
What steak is best for a steak sweet potato bowl?
Sirloin is my favorite because it cooks quickly, stays tender when sliced against the grain, and isn’t overly fatty. Flank steak, skirt steak, New York strip, or ribeye can also work depending on what you have.
Can I cook the sweet potatoes in the oven instead of the air fryer?
Yes. Toss the seasoned sweet potato cubes with oil and spread them on a baking sheet. Roast at 425°F for about 25–30 minutes, flipping halfway through, until tender inside and browned around the edges.
What can I add to a steak sweet potato bowl?
Black beans, corn, avocado, shredded lettuce, pickled red onions, jalapeños, cotija cheese, or a fried egg all work well. You can also add rice if you want a larger bowl, although I like using the sweet potatoes as the main carb.
How do I keep sweet potatoes crispy in a bowl?
Don’t overcrowd the air fryer, and let the sweet potatoes get well browned before removing them. If you’re meal prepping, store them separately and reheat them in the air fryer rather than the microwave for the best texture.
Is a steak sweet potato bowl good for meal prep?
Yes. Steak and roasted sweet potatoes both hold up well for several days, which makes this a practical meal-prep bowl. Keep the pico and avocado dressing separate until serving so the cold toppings stay fresh. Reheat the steak and potatoes, then add the cold toppings right before serving.
More High Protein Bowl Recipes to Try
Sweet Potato Steak Bowl
This steak sweet potato bowl is an easy high-protein dinner made with juicy sirloin, crispy air-fried sweet potatoes, fresh pico de gallo, and creamy avocado cilantro dressing. The steak and sweet potatoes make it filling, and the pico and avocado sauce add fresh flavor without needing rice or extra toppings. If you’re looking for a simple steak bowl with sweet potatoes that works for dinner or meal prep, this one covers everything in one bowl.
Ingredients
Steak:
- 1 lb. sirloin steak
- 1 tbsp. olive oil
- Salt, to taste
- Black pepper, to taste
Sweet potatoes:
- 2 large sweet potatoes, peeled and cut into ½–¾-inch cubes
- 1 tbsp. olive oil
- 1 tsp. smoked paprika
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. black pepper
Pico de gallo:
- 2 Roma tomatoes, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely diced
- Juice of 1 lime
- Salt, to taste
Creamy avocado cilantro dressing:
- 1 ripe avocado
- 1 bunch fresh cilantro, stems included
- 1 serrano pepper, stem removed and deseeded for less heat
- 3 garlic cloves
- ¼ red onion
- Juice of 1 lemon
- 1 tbsp. olive oil
- 2 tbsp. plain Greek yogurt
- Salt and black pepper, to taste
- 2-4 tbsps. water, as needed
Instructions
1. Preheat the air fryer to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Air fry for 15–20 minutes, shaking the basket halfway through, until tender inside and crispy around the edges.
3. Pat the sirloin steak dry and season generously on both sides with salt and black pepper.
4. Heat the olive oil in a skillet over medium-high heat. Add the whole steak and sear for 3–5 minutes per side, depending on the thickness and your preferred doneness.
5. Transfer the steak to a cutting board and let rest for 5–10 minutes, then cut against the grain into bite-sized pieces.
6. For the pico de gallo, combine the tomatoes, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Toss well and set aside.
7. For the avocado cilantro dressing, blend the avocado, cilantro, serrano pepper, garlic, red onion, lemon juice, olive oil, Greek yogurt, salt, and black pepper until smooth. Add water a little at a time until creamy and drizzleable.
8. Divide the crispy sweet potatoes between serving bowls. Top with the sliced sirloin steak and pico de gallo.
9. Drizzle generously with the creamy avocado cilantro dressing and serve immediately.
Nutrition Information:
Serving Size:
1 bowlAmount Per Serving: Calories: 540Total Fat: 34gSaturated Fat: 8gUnsaturated Fat: 47gCholesterol: 70mgSodium: 394mgCarbohydrates: 33gFiber: 7gSugar: 10gProtein: 28g
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