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Carne Asada Sweet Potato Bowls with Cilantro Lime Aioli and Vegetable Slaw Recipe

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4.4 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings

Description

Carne Asada Sweet Potato Bowls combine tender marinated and seared flank steak with roasted sweet potatoes, fresh and tangy slaw, and a creamy cilantro-lime aioli. This vibrant and flavorful dish is perfect for a satisfying and wholesome meal that blends smoky, citrus, and herbaceous notes, making it a delicious fusion of Mexican-inspired flavors with a healthy twist.

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)
  • 1-1 1/2 pounds flank steak
  • 1 Tablespoon avocado oil (divided)

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 jalapeño, seeded, finely minced)
  • 1/4 cup fresh cilantro (finely chopped)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Roasted Sweet Potatoes

  • 4-5 cups sweet potatoes (diced, about 1/2-inch cubes)
  • 1 1/2 Tablespoons avocado oil
  • 1/4 teaspoon salt

Slaw

  • 1 1/2 cups shredded red cabbage
  • 1 1/2 cups shredded carrots
  • Aioli (prepared above)

Toppings & Garnishes

  • 1 large avocado (sliced)
  • Extra chopped cilantro
  • Optional: drizzle of hot honey

Instructions

  1. Whisk Marinade: In a bowl or blender, combine orange juice, lime zest, lime juice, Worcestershire sauce, avocado or olive oil, apple cider vinegar, minced garlic, salt, black pepper, dried oregano, coriander, ground cumin, smoked paprika, and chopped cilantro. Blend well to create a flavorful marinade.
  2. Marinate Steak: Pour the marinade over the flank steak in an airtight container. Marinate overnight if possible, or at least for 30 minutes while you prepare other ingredients to allow the flavors to infuse into the meat.
  3. Blend Aioli: In a blender or food processor, combine light mayo, Greek yogurt, olive oil, lime zest, lime juice, minced garlic, Dijon mustard, honey, minced jalapeño, chopped cilantro, salt, and pepper. Blend until smooth. Refrigerate until ready to use.
  4. Preheat Oven: Set your oven to 375°F (190°C) to prepare for roasting the sweet potatoes.
  5. Peel and Cube Potatoes: Peel the sweet potatoes and cut them into small 1/2-inch cubes to ensure they roast evenly and become tender.
  6. Roast Potatoes: Toss the diced sweet potatoes with avocado oil and salt in a 9×13-inch glass casserole dish. Roast them in the preheated oven for 50-55 minutes, tossing every 15-20 minutes, until they are fork-tender and nicely roasted without burning.
  7. Sear Steak: While the potatoes are roasting, heat a large cast iron skillet over medium-high heat and add 1 tablespoon of avocado oil. When hot, add the marinated flank steak and sear for 7-8 minutes per side until nicely browned and cooked to your desired doneness. In the last 1-2 minutes, spoon some marinade over the steak to caramelize and enhance flavor. Remove from heat and let rest.
  8. Mix Slaw: In a bowl, combine shredded red cabbage and shredded carrots with prepared aioli. Toss thoroughly to coat the slaw with creamy, tangy aioli flavor.
  9. Assemble Bowls: Divide the roasted sweet potatoes among four bowls. Slice the rested flank steak into strips and add evenly to each bowl. Top with the slaw and sliced avocado.
  10. Garnish and Serve: Sprinkle extra chopped cilantro over the bowls and optionally drizzle with hot honey for a touch of sweetness and heat. Serve immediately and enjoy the vibrant layers of flavor and texture.

Notes

  • Marinating the steak overnight will yield the most flavorful and tender results.
  • If using a sheet pan for roasting sweet potatoes instead of a casserole dish, make sure to toss them a few extra times while roasting.
  • Adjust the amount of jalapeño in the aioli to suit your preferred spice level.
  • Allow the flank steak to rest before slicing to retain juices and tenderness.
  • Hot honey drizzle is optional but adds a wonderful sweet and spicy contrast.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Mexican-inspired

Find it online: https://sarabaking.com/carne-asada-sweet-potato-bowls-with-cilantro-lime-aioli-and-vegetable-slaw-recipe/