Steak & Sweet Potato Power Bowl with Avocado

Because You Deserve a Bowl That Actually Feeds You

Let’s talk about lunch that hits different.

This isn’t a some wimpy salad. It’s not some dry chicken breast with a side of disappointment. This is the Steak & Sweet Potato Power Bowl — a bold, balanced, high-protein beast of a meal that delivers fuel, flavor, and focus all in one.

You’re juggling your strength workouts, your breathwork, your inbox, and your entire life — the last thing you need is a meal that doesn’t show up for you. This one does.

💪 Why This Bowl Slaps

  • Protein-packed: Nearly 50 grams of high-quality protein thanks to grass-fed steak. That’s fuel for your lifts, your lymph, and your lady strength.

  • Energy that lasts: Sweet potatoes give you complex carbs without the crash. Pair that with healthy fats from avocado and you’ve got stamina.

  • Done in under 30: Because you’ve got things to do besides babysit a recipe.

🛒 What You’ll Need:

  • 6 oz grass-fed sirloin steak

  • ¾ cup sweet potato, peeled & cubed

  • ½ cup zucchini or bell pepper, chopped

  • ¼ avocado, sliced

  • 1 tsp olive oil (divided)

  • Sea salt, black pepper, paprika

  • Optional: quick mustard vinaigrette, hot sauce, or chili flakes

🍳 How to Make It:

  1. Roast Your Sweet Potatoes:
    Preheat oven to 400°F. Toss sweet potato cubes with oil, salt, and paprika. Roast for 15 minutes until crispy and golden.

  2. Sear Your Steak:
    Heat a stainless or cast iron skillet with olive oil. Season steak with salt and pepper. Sear 3–4 minutes per side depending on thickness. Let rest, then slice against the grain.

  3. Sauté Your Veg:
    Use the same pan to sauté zucchini or bell pepper until tender (2–3 min).

  4. Assemble Like a Queen:
    Layer sweet potatoes, veggies, steak, and avocado in your favorite bowl. Add a squeeze of lemon, drizzle of dressing, or sprinkle of hot sauce to finish.

🧬 Studio Macros (Per Serving):

  • Calories: ~575

  • Protein: ~48g

  • Fat: ~30g

  • Carbs: ~27g

  • Fiber: ~7g

  • Net Carbs: ~20g

💡 Studio Swaps:

  • Need lower carbs? Use roasted cauliflower instead of sweet potato.

  • Want more crunch? Add shredded cabbage or radish.

  • Don’t do red meat? Sub grilled chicken thighs or salmon.

✨ Real Food. Real Fuel. Real You.

This bowl is what “balanced” actually looks like. No macro math anxiety. No bland diet food. Just real nourishment that honors your energy, your hunger, and your strength.

So next time lunch rolls around, ditch the sad desk salad. Grab your cast iron, and build something that feeds both your body and your goals.

 
Yield: 1
Author: Laura Paquin

Steak & Sweet Potato Power Bowl with Avocado

This isn’t a sad salad. It’s not some dry chicken breast with a side of disappointment. This is the Steak & Sweet Potato Power Bowl — a bold, balanced, high-protein beast of a meal that delivers fuel, flavor, and focus all in one.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Cook modePrevent screen from turning off

Ingredients

For the Bowl:
  • 6 oz grass-fed sirloin steak (or flank/skirt steak)
  • ¾ cup sweet potato, peeled and cubed
  • ½ cup zucchini or red bell pepper, chopped
  • ¼ avocado, sliced
  • 1 tsp olive oil (divided use)
  • Salt + pepper, to taste
  • Optional garnishes: chopped parsley, green onion, chili flakes
For the Sauce (Optional):
  • 1 tsp Dijon mustard
  • ½ tsp balsamic vinegar or lemon juice
  • ½ tsp olive oil
  • Pinch of garlic powder
  • Salt & pepper to taste

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven or air fryer to 400°F.
  2. Toss cubed sweet potatoes with ½ tsp olive oil, salt, and a pinch of paprika. Roast for 15 minutes, flipping halfway, until golden and fork-tender.
  3. Sear the Steak: While the potatoes roast, pat the steak dry and season with salt and pepper.
  4. Heat a cast iron or stainless steel pan over medium-high heat with ½ tsp olive oil.
  5. Sear steak 3–4 minutes per side (depending on thickness) until desired doneness. Rest 5 minutes, then slice against the grain.
  6. Sauté the Veggies: In the same pan, quickly sauté zucchini or bell pepper for 2–3 minutes until tender-crisp. Sprinkle with salt and pepper.
  7. Build the Bowl: In a shallow bowl or plate, layer: Roasted sweet potatoes, sautéed veggies, sliced steak, and avocado slices.
  8. Drizzle with optional sauce or just a squeeze of lemon and a pinch of sea salt.

Notes

Swaps & Customizations:

  • Low-carb: Swap sweet potatoes for cauliflower mash or sautéed greens
  • More veggies: Add baby spinach or shredded cabbage for extra crunch + volume
  • Dairy boost: Top with feta or goat cheese crumbles
  • Meal prep tip: Roast a batch of potatoes and cook extra steak to portion 2–3 bowls ahead


Nutrition Facts

Calories

575

Fat

30 g

Carbs

27 g

Fiber

7 g

Net carbs

20 g

Protein

48 g
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