ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peruvian Steak and Roasted Sweet Potato Bowl

Photo: Hector Sanchez
Yield

Serves 1

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

Nutrition Information

  • calories 398
  • fat 12.4 g
  • satfat 2.3 g
  • monofat 6.4 g
  • polyfat 1.2 g
  • protein 21 g
  • carbohydrate 52 g
  • fiber 10 g
  • cholesterol 32 mg
  • iron 3 mg
  • sodium 438 mg
  • calcium 73 mg
  • sugars 7 g
  • Est. Added Sugars 3 g

How to Make It

  1. Combine cooked brown rice and salsa verde. Top with black beans, avocado, sweet potato, steak, pumpkin seed kernels, and cilantro.

  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.