Steak Sweet Potato Meal Prep Bowls
Seared sirloin, roasted sweet potatoes, and garlicky greens with chimichurri—high-protein steak meal prep bowls for USA steak-night leftovers done right. Cook steak to at least 145°F with a 3-minute rest; reheat leftovers to 165°F.
🛒Ingredients
- 1 1/4 pounds sirloin steak
- 2 large sweet potatoes, cubed
- 4 cups chopped kale or spinach
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1/2 cup chimichurri (parsley, garlic, red wine vinegar, olive oil) or store-bought
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
🔧Kitchen Tools Needed
- Cast-iron skillet
- Sheet pan
- Thermometer
- Meal-prep containers
📝Instructions
- 1
Preheat oven to 425°F. Toss sweet potatoes with 1 tablespoon oil, paprika, salt, and pepper; roast 25–30 minutes until caramelized.
- 2
Pat steak dry; season with salt and pepper. Sear in 1 tablespoon oil over medium-high 3–5 minutes per side until 145°F for medium (or preferred doneness at/above 145°F). Rest 3–5 minutes; slice thin against the grain.
- 3
Sauté greens with remaining oil and garlic 2–3 minutes until wilted; season.
- 4
Portion sweet potatoes, greens, and steak. Pack chimichurri separately.
- 5
Cool, refrigerate within 2 hours up to 3–4 days. Reheat to 165°F; add chimichurri when serving.
🥗Nutrition Information
⚡Calories per serving: 495
🏷️Recipe Tags
❓Frequently Asked Questions
Best doneness for prep?
Medium (145°F) holds up well; avoid well-done which dries when reheated.
Cheaper cut?
Flank or hanger work; slice thin against the grain after resting.
No chimichurri?
Use salsa verde or a simple lemon-garlic olive oil drizzle.
Food safety?
Steak to at least 145°F + 3-minute rest; chill within 2 hours; reheat leftovers to 165°F.
