Traditional recipes

Peruvian Steak and Roasted Sweet Potato Bowl

Peruvian Steak and Roasted Sweet Potato Bowl

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This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Peruvian steak bowl must-haves such as thinly sliced peeled avocado, roasted sweet potato, and grilled flank steak top brown rice.


  • 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

Nutritional Information

  • Calories 398
  • Fat 12.4g
  • Satfat 2.3g
  • Monofat 6.4g
  • Polyfat 1.2g
  • Protein 21g
  • Carbohydrate 52g
  • Fiber 10g
  • Cholesterol 32mg
  • Iron 3mg
  • Sodium 438mg
  • Calcium 73mg
  • Sugars 7g
  • Est. added sugars 3g

How to Make It

Step 1

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

Step 2

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.

Watch the video: Peruvian Potato u0026 Chicken Salad Causa - Food Wishes