Steak Enchilada Bowls with Sweet Potato Rice

Steak Enchilada Bowls with Sweet Potato Rice

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From: Diabetic Living Magazine, Fall 2019

You won't miss the regular rice in these hearty bowls, which feature sweet potato "rice" that's quickly made in your food processor. The simple swap means a welcome burst of color and flavor, plus way more vitamin A, vitamin C and potassium. This quick and easy recipe is sure to become a weeknight favorite. It takes about half an hour to prep, but you can make it even faster by swapping in store-bought sweet potato rice.

Ingredients 4 servings

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  • 1¼ pounds sweet potatoes (2 medium), peeled and cut into ½-inch chunks
  • 4 tablespoons canola oil, divided
  • 1 pound skirt steak, flank steak, or hanger steak, trimmed and patted dry
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 5 ounces baby spinach (4 cups)
  • ½ cup low-sodium chicken broth
  • 1 ripe medium avocado, chopped
  • 2 radishes, halved and sliced thin
  • ½ cup enchilada sauce, warmed
  • Chopped fresh cilantro for garnish

Preparation

  • Prep

  • Ready In

  1. Preheat broiler to high; place a rack in upper third of oven and place a baking sheet on the rack.
  2. Working in 2 batches, pulse sweet potatoes in a food processor until they break down into rice-size pieces. You should have about 4½ cups. Rub 1 Tbsp. oil over steak; sprinkle with ⅛ tsp. salt and ¼ tsp. pepper. Place on the hot baking sheet and broil for 5 minutes. Turn the steak over and broil until an instant-read thermometer inserted in thickest part registers 130 to 135°F for medium-rare, 3 to 5 minutes more (see Tip). Transfer to a cutting board; tent with foil and let rest for 10 minutes.
  3. Meanwhile, heat 1 Tbsp. oil in a large skillet over medium heat. Add onion, sprinkle with ⅛ tsp. each salt and pepper, and cook, stirring occasionally, until tender and lightly browned, about 3 minutes. Add garlic; cook, stirring often, for 1 minute. Add spinach, one large handful at a time, stirring, adding more and sprinkling in ⅛ tsp. salt as you go. When all the spinach is in the pan, cook, stirring often, until the excess liquid has evaporated, 2 to 3 minutes. Transfer to a bowl; cover and set aside.
  4. Add the remaining 2 Tbsp. oil to the skillet and heat over medium heat. Add the sweet potato "rice," and the remaining ⅛ tsp. salt and ⅛ tsp. pepper; cook, stirring, for 1 minute. Add broth. Cover, reduce heat to medium-low, and cook, stirring once or twice, until the "rice" is tender, 6 to 8 minutes.
  5. Slice the steak against the grain. Divide the "rice" among 4 bowls. Top with the spinach, steak, avocado, and radishes. Drizzle each bowl with 2 Tbsp. enchilada sauce and sprinkle with cilantro, if desired.
  • Tip: Don't cook skirt or hanger steak past medium-rare or it will become tough.

Nutrition information

  • Serving size: ¾ cup sweet potato "rice," ½ cup vegetables, 3 oz. steak + 2 Tbsp. sauce
  • Per serving: 512 calories; 31 g fat(6 g sat); 8 g fiber; 31 g carbohydrates; 28 g protein; 65 mcg folate; 74 mg cholesterol; 9 g sugars; 19,974 IU vitamin A; 33 mg vitamin C; 94 mg calcium; 5 mg iron; 592 mg sodium; 1,014 mg potassium
  • Nutrition Bonus: Vitamin A (399% daily value), Vitamin C (55% dv), Iron (28% dv)
  • Carbohydrate Servings: 2

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