Steak & Sweet Potato Bowl

Ingredients:

• 2 sweet potatoes
• 1 plantain
• 1 bell pepper (red or orange)
• 3 tbsp olive oil
• 1 tbsp paprika
• salt to taste
• 1 ribeye steak
• 1 tbsp avocado oil (or other neutral oil)
• 2 garlic cloves
• 2 tbsp butter
• black pepper to taste’
• 1 sprig rosemary
• 1 sprig thyme

Chimichurri 

• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 cup parsley (chopped)
• 3 cloves garlic (chopped or minced)
• 1 tbsp red pepper chili flakes
• 1 tsp dried oregano
• salt to taste
• pepper to taste

Tools:

• 2 sheet pans
• Parchment paper
• Skillet

Instructions:

Before cooking, prepare your chimichurri by mixing all the ingredients in a small to medium bowl. Set the bowl aside to allow the flavors to infuse the oil.

Preheat the oven to 425°F (220°C) and line the baking sheets with parchment paper.

While the oven is preheating, cut and dice the sweet potatoes. Place them in a baking sheet lined with parchment paper then drizzle them with olive oil and season with paprika, salt, and pepper. Bake at 425°F for 25 minutes.

While the sweet potatoes are roasting, dice the plantains and bell peppers. Place them on another parchment-lined baking sheet, drizzle with olive oil, and season with salt. You can place this sheet on the rack below the sweet potatoes and bake for 10 to 15 minutes. Keep an eye on them and flip halfway through.

In a skillet, heat your oil over high heat before laying the steak in the skillet. Let it sit for 5-6 minutes before flipping and sear for another 5-6 minutes. You can either finish the steak in the skillet or in the oven to reach your desired doneness.

Once everything is cooked, assemble your bowl with the sweet potatoes as the base, topped with plantains, bell peppers, steak, and chimichurri sauce.

Enjoy!