What You'll Need
3/4 LB Steak (Top Sirloin, Tri-Tip, New York)
2 Medium Sweet Potatoes
2 Handfuls Spinach
1 TBSP Cooking Oil
Salt & Pepper
Cilantro, for garnish
Cook It Up!
Roughly peel sweet potatoes and then dice them into cubes, approximately 1/2 inch.
Short on time (aren’t we all)? Skip the peel step! Not only will it save you time, the sweet potato peel has lots of nutrients. Double score!
We’re going to give the sweet potatoes a yummy crunch before we bake them. So first preheat your oven to 350° F, and then grab a large pan and heat it on HIGH for 1 minute. Add 1 TBSP of your favorite cooking oil and then add your sweet potatoes, making sure all cubes come into contact with the pan. Lightly season them with salt and pepper and cook on HIGH for 7-8 minutes, stirring occasionally.
Remove your sweet potatoes from the pan and place them in a single layer on a baking sheet. Bake for 10 minutes while you prepare your steak.
You can use the same cutting board and pan you used for the sweet potatoes for the steak. No risk of cross contamination whatsoever! And a couple less dishes in the dishwasher is always nice!
Cut steak into small cubes, approximately 3/8 inch.
You’re asking “What is 3/8 inch? Why such an unusual measurement?”. Basically it’s the measurement between 1/4 and 1/2 inch. 1/4 is too small and 1/2 is too big, but 3/8 is just right!
Get your pan nice and hot! Usually this takes about 2 minutes. Then add 1 TBSP of your favorite cooking oil. Place diced steak in a single layer, making sure all cubes come into contact with the pan. Lightly season with salt and pepper. Cook steak undisturbed for 5 minutes to get it golden brown. Then cook for another 1-2 minutes, stirring occasionally.
Once the steak is golden, add a couple handfuls of spinach to the pan. Stir spinach and meat together for 1 minute until the spinach cooks down.
Next, turn the heat to LOW and add Kevin’s Classic Taco Sauce (the best part in our opinion!). Gently coat steak and spinach with sauce.
Taco Bowl Assemble! Grab your bowl and add your sweet potatoes to the bottom and work your way up: spinach, saucy steak, and garnish with fresh avocado and cilantro.