Steak & Sweet Potato Bowl

Instructions

1. Season the steak with garlic powder, smoked paprika, salt, and black pepper. Let it sit while you prepare the remaining ingredients.

2. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

3. Toss the sweet potato cubes with olive oil, garlic powder, paprika, salt, and black pepper. Spread them on one side of the baking sheet.

4. Toss the broccoli with olive oil, salt, and black pepper. Add the broccoli to the other side of the baking sheet along with the cherry tomatoes.

5. Roast for 18 to 20 minutes, tossing halfway through, until the vegetables are tender and lightly caramelized.

6. Meanwhile, heat a skillet over medium-high heat. Add a small amount of olive oil if needed and cook the steak for about 4 to 5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove from the pan and let rest for 5 minutes before slicing against the grain.

7. In a small bowl, whisk together the Greek yogurt or mayonnaise, olive oil, lemon juice, garlic, parsley, Dijon mustard, salt, and black pepper. Add water a little at a time if needed to reach your preferred consistency.

8. Divide the roasted sweet potatoes, broccoli, and tomatoes between two bowls. Top with sliced steak, avocado, and pepitas.

9. Drizzle with garlic herb dressing, garnish with fresh parsley, and serve.