Carne Asada Sweet Potato Bowls
These Carne Asada Bowls are one of my favorite elevated weeknight dinners! With 43 grams of protein, they're filling and perfect for summer. Made with tender citrus-marinated carne asada, roasted sweet potatoes, crunchy cabbage slaw, creamy avocado, and a zesty lime-jalapeño aioli, this recipe feels fancy but is super simple to make. Every bite has the perfect balance of smoky, sweet, creamy, and fresh flavors. They're honestly perfect for busy weeknights or casual summer dinners with friends!
Servings 4 Bowls
Calories 657kcal
Ingredients
Marinade
- 1/4 cup orange juice
- 1/2 teaspoon lime zest
- 1/4 cup lime juice
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon avocado or olive oil
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon coriander
- 1/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- handful of fresh cilantro finely chopped
Carne Asada
- 1-1 1/2 pounds flank steak
- 1 Tablespoon avocado oil divided
Lime-Jalapeño Aioli
- 1/4 cup light mayo
- 1/3 cup plain Greek yogurt
- 1 Tablespoon olive oil
- 1/2 teaspoon lime zest
- 1 1/2 Tablespoons lime juice
- 1 Tablespoon minced garlic
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2-3 Tablespoons jalapeño about 1 small jalapeños, seeded, finely minced
- 1/4 cup fresh cilantro finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Sweet Potatoes
- 4-5 cups sweet potatoes diced
- 1 1/2 Tablespoons avocado oil
- 1/4 teaspoon salt
Cabbage Slaw
- 1 1/2 cups shredded red cabbage
- 1 1/2 cups shredded carrots
Bowls
- 1 large avocado
- extra cilantro chopped
- optional: drizzle hot honey
Instructions
- Whisk the marinade ingredients together. I recommend using a blender to combine the aioli ingredients at the same time as you make the marinade, since they both use many of the same ingredients (saving you time and measuring spoons)!
- Pour the marinade over the steak and marinate in an airtight container overnight if possible, but for at least 30 minutes while you prep other parts of the recipe.
- If you haven’t already, blend the aioli ingredients together. Set aside in the fridge.
- Preheat the oven to 375°F.
- Peel and cube the potatoes into small, 1/2-inch cubes.
- Mix the sweet potatoes, avocado oil, and salt in a 9x13” glass casserole dish (see notes for sheet pan method), then roast for 50-55 minutes until they are fork-tender, tossing them 2-3 times throughout the process to make sure they don’t burn and cook evenly.
- While the potatoes roast, heat a large cast iron skillet with oil over medium-high heat. Once the oil is hot, add the marinated steak into the pan and sear for about 7-8 minutes on each side. Add in some of the marinade when you have 1-2 minutes left to caramelize over the steak.
- Meanwhile, mix with slaw ingredients with the set aside aioli.
- Divide the sweet potatoes, steak, slaw, and avocado into 4 bowls. Top with chopped cilantro, drizzle with hot honey, and enjoy!
Video
Notes
- The sweet potatoes can also be roasted on a sheet pan! They cook a little faster this way, but they tend to get a bit crispier and burn a little on the tops. That’s totally fine! Personally, I like the glass casserole dish method best for even cooking and flavor, even if it takes longer! If using a sheet pan, roast the potatoes for about 30-40 minutes, tossing halfway through.
- If the carne asada seems undercooked, you can also throw the slices back into the skillet to finish cooking them immediately.
- Another option is to totally slice all of the steak before cooking. However, it’s important to note that this will reduce the cooking time!
Nutrition
Serving: 1Bowl | Calories: 657kcal | Carbohydrates: 48g | Protein: 43g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 1440mg | Potassium: 1635mg | Fiber: 10g | Sugar: 16g | Vitamin A: 26271IU | Vitamin C: 52mg | Calcium: 153mg | Iron: 5mg