Sweet Potato Buddha Bowl with Pineapple and Lime Marinated Steak

This bowl combines all the flavors and smells of summer. A nice grilled steak, juicy pineapple, roasted veggies and a creamy lime cashew sauce that’s out of this world delicious!

You’ll probably notice that my sweet potatoes look a little different…Well that’s because they are. I love purple sweet potatoes! Purple sweet potatoes contain antioxidants that are good for your heart, digestion, cognitive function, and liver health. 

They are also lower on the glycemic index, therefore won’t spike your blood sugar.

The night I made this meal, I was craving steak! I also love Buddha bowls (which is really just a fancy name given for food you combine together in a bowl).

Usually when making a Buddha bowl, I just see what veggies I have in my fridge and roast them up. The greens you can just toss on the stove for a couple minutes until they’re sautéed. This helps soften the outside fibers of the food to improve proper digestion, which we can all appreciate!

When is the last time you enjoyed grilled pineapple? Well if you haven’t done it lately, take this as your sign. The flavor is pretty amazing!

Now just throw it all together in your bowl. Drizzle that super yummy cilantro lime crema on top and dig in!

Many Hugs,

Cathleen

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Yield: 4

Author: Cathleen Crobons

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Sweet Potato Buddha Bowl with Pineapple and Lime Marinated Steak

Prep time: 30 MinCook time: 45 MinInactive time: 1 HourTotal time: 2 H & 15 M

Ingredients

Bowl

• sweet potato (I used purple sweet potatoes)⁣
• carrots⁣
• swiss chard or spinach⁣
• 1 can pineapple⁣ rings (in juice)
• avocado oil⁣
• 1 teaspoon paprika⁣
• 1/2 teaspoon garlic powder⁣
• 1/2 teaspoon sea salt⁣

Steak

• 4 - 6oz steak fillet’s ⁣
• 1/2 cup pineapple juice⁣
• 1/4 cup lime juice, plus zest of 1 lime⁣
• 1/4 cup chopped parsley⁣
• 1 large garlic clove, minced⁣
• 1 teaspoon sea salt⁣
• 1 teaspoon pepper⁣

Cilantro Lime Crema

• 1 cup raw cashews⁣
• 1/2 cup water⁣
• 1/3 cup cilantro⁣
• Juice of 1 lime⁣
• 1/4 teaspoon salt (or more to taste)⁣
• 1 clove minced garlic⁣

Instructions

Bowl

1. Preheat the oven to 425°. Cut sweet potatoes and carrots and drizzle them with avocado oil. Then season them with paprika, garlic powder and sea salt. Mix well.⁣
2. ⁣Arrange sweet potatoes and carrots on a baking sheet lined with parchment paper. Roast for 20-25 minutes.⁣
3. ⁣While waiting you can start the grill and cook the steaks (directions below).⁣
4. ⁣Just before the potatoes and carrots are finished roasting, sauté the Swiss chard or spinach for 2-3 minutes on medium heat. (I like to chop mine up and squeeze a little lemon on top.)⁣

Cilantro Lime Crema

1. Bring 1 cup of water to a boil, in a small pot. Turn off heat and soak cashews for 30 minutes to soften them.⁣
2. ⁣Then drain water and dump cashews into a high powered blender along with remaining ingredients. Blend until creamy. Taste and adjust as needed.⁣

Steak

1. Season both sides of your fillets with the sea salt and pepper. Then lay your steak in glass container or ziplock bag and set aside.⁣
2. ⁣Now combine the liquid and the remainder of your marinade ingredients and whisk thoroughly. Pour over fillets, cover and marinade between 1-24 hours.⁣
3. ⁣When ready, grill your steaks on 450°. Sear them on both sides for 3-4 minutes. Then lower the grill to medium heat (350) and continue grilling for 7-9 more minutes or until a meat thermometer indicates the steaks are done.⁣
4. Rare- 140 ⁣
5. Medium- 160⁣
6. Well- 180⁣
7. ⁣You can toss your pineapple on the grill for 1 minute on each side when steaks have finished.⁣
8. ⁣Layer your bowl with all the delicious goodies and finish it off with a little cilantro lime crema.

Nutrition Facts

Calories

376.74

Fat

19.79

Sat. Fat

4.81

Carbs

41.03

Fiber

4.21

Net carbs

36.82

Sugar

26.4

Protein

14.66

Sodium

1077.62

Cholesterol

21.62

Nutritional Info is generated automatically and may not be 100% accurate.