Peruvian Steak and Roasted Sweet Potato Bowl

Another bowl!  This is a really nice combination of textures and flavors and the sauce is great.  I recommend adding more salsa to taste and four times the amount of sauce (I doubled it and that still wasn't enough).  I will make it again.  I put a fried egg on top, but that didn't add anything.

One downside - the directions leave a lot unsaid.  Once you read them, you'll realize that before assembling the ingredients, you should:

1. Grill the steak
2. Bake the sweet potatoes
3. Cook the rice

2 servings

12 calculated points

Syrah, Merlot

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

Directions

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