Charred Sweet Potato and Steak Taco Bowl

This is a current weeknight favorite, and flavorful holdover from Whole30. We've gotten a lot of positive feedback about including some Whole30 inspired recipes, and decided to keep them coming when we can.

Our weeknight routine lately has kept in line closely with the restrictions even though I finished last month. Vegetable heavy meals, with little grains and nothing processed is easy enough when you plan ahead. If you're hesitant about the Whole30 adjustment, I feel you. My best advice is once you get past the first few days, the routine becomes exactly that, routine. Ever since I did it, a handful of people have taken on the challenge, and are having such positive results that it makes me happy to have put it on their radar, or back on it for those who had heart about but hadn't tried it yet. Without sounding too drinking-the-kool-aid if you know what I mean, giving your body a break feels so good. Although I didn't fully cut out alcohol when I did mine in February (which I will be doing on the next one I'm toying with starting shortly) I think the diet adjustment itself has such a positive effect that it's worth trying, even for a week. 

The thing I've noticed most frequently with friends on it, is finding meals that keep you interested. This taco bowl is perfect even if you're not looking for something that follows those restrictions. Make the slaw ahead of time to get some weeknight prep out of the way, and if you have leftovers, the slaw can get used in all sorts of other meals. I absolutely love taking it for lunch as a base for other things we've made throughout the week. 

Charred Sweet Potato and Steak Taco Bowl
serves 2

1 skirt steak (about 1/2-2/3rd lbs)
2 small sweet potatoes, peeled
1 red pepper, cleaned and sliced into strips
1 large white onion, cut into slices
3 cups kale, stems removed
1/4 red cabbage
1/4 cabbage
1 carrot
3 scallions
1/2 avocado, sliced
1 lime
1/2 lemon
5 tbs oil, divided
3 tsp Adobo Seasoning, divided
2 tsp cumin
salt and pepper
Ancho Steak Marinade (recipe to follow)

  • In a large bowl, using a mandolin slicer or very sharp knife shred regular cabbage, red cabbage and carrot. Slice scallions into large chunks and add with kale to cabbage and carrot mixture.
  • Add juice from 1/2 lemon, and lime, season generously with salt and pepper and 1 tsp Adobo Seasoning. 
  • Add 2 tbs oil and toss thoroughly to combine. Set aside to let flavors combine. 
  • Bring a medium pot of water to a rolling boil over high heat. Cube sweet potatoes into rough 1/3’’ cubes and add to boiling water. Par-cook for approximately 5 minutes or until cubes are slightly tender when pierced with a knife. Remove from water and drain, set aside to cool. 
  • Bring 1 tbs oil to a shimmer over high heat in a cast iron skillet. When oil is hot, add sweet potatoes and season with cumin, salt and pepper. Cook undisturbed, until a nice char has formed on the cubes, about 3 minutes. Toss and continue cooking until charred and tender, about 3-5 minutes longer. Remove from heat and set aside. 
  • Return cast iron skillet to high heat and warm additional 1 tbs oil. When oil is shimmering, add onion and red pepper. Season with salt and pepper and cook until onions are tender and peppers charred, tossing frequently, about 8-10 minutes. Remove from heat and set aside. 
  • Again, return cast iron skillet to high heat and add final 1 tbs oil. Remove steak from marinade and pat dry. When oil is hot, add steak and sear, undisturbed for 2 minutes. Flip and sear an additional 2 minutes.
  • Lower heat to medium and cook for an additional 2-5 minutes depending on desired doneness. Remove from skillet and set aside to rest for at least 5 minutes. After steak has rested, slice into thin strips. 
  • To serve, fill bowl with slaw. Top with sweet potaotes, onions & peppers, avocado and skirt steak slices. 

Ancho Steak Marinade
1/4 cup soy sauce
Juice of 1 lime
2 tbs Worcestershire sauce
2 tbs cider vinegar
1 tbs ancho chili powder
1 tbs oregano
2 tsp cumin
salt and pepper

  • Whisk together all ingredients in a medium sized bowl.
  • In a 9x13 pan, cover skirt steak in marinade and refrigerate, at least 1 hour and up to 12 hours. 
Jillian GuyetteComment