Steak Enchilada Bowls
- 1 ¼ pounds sweet potatoes (2 medium), peeled and cut into ½ inch chucks
- 4 tablespoons canola oil, divided
- 1 pound skirt steak
- 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
- Preheat broiler to high; place a rack in upper third of oven and place a baking sheet on the rack.
- Working in 2 batches, pulse sweet potatoes in a food processor until they break down into rice-size pieces. You should have about 4 ½ cups. Rub 1 tbsp. oil over steak; sprinkle with 1/8 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 degrees 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.
- Meanwhile, heat 1 tbsp oil in a large skillet over medium heat. Add onion, sprinkle with 1/8 tsp each salt and pepper, and cook, stirring often, for 1 minute. Add spinach, one large handful at a time, stirring, adding more and sprinkling in 1/8 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.
- Add the remaining 2 tbsp oil to the skillet and heat over medium heat. Add the sweet potato “rice,” and the remaining 1/8 tsp salt and 1/8 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.
- 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.