Sweet Potato Spiral Bowl with Teriyaki Steak
This sweet potato spiral bowl with teriyaki steak layers sesame cooked sweet potato spirals with ribeye, cucumber, mango, green onions, cilantro, and lime.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 bowls
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Asian Inspired
- Diet: dairy free
Ingredients
- 1 ribeye steak, about 12 oz
- 1/2 cup teriyaki marinade, divided
- 1 tablespoon sesame oil
- 10 oz sweet potato spirals
- 1 small cucumber, diced
- 1 mango, diced
2 green onions, sliced - 1 lime, cut into wedges
- 1/4 cup fresh cilantro leaves
Instructions
1. Place ribeye steak in a zip top bag and add about half of the teriyaki marinade.
2. Seal the bag and press the marinade around the steak.
3. Dice the cucumber and mango.
4. Cut the lime into wedges.
5. Pull the cilantro leaves from the stems.
6. Grill the marinated steak in a hot grill pan until marked and cooked to your liking.
7. Rest the steak for a few minutes, then slice it into strips.
8. Heat sesame oil in a skillet.
9. Add sweet potato spirals and cook, tossing with tongs, until tender.
10. Add remaining teriyaki marinade to the spirals and toss to coat.
11. Transfer sweet potato spirals to bowls.
12. Top with cucumber, mango, green onions, cilantro, sliced steak, and lime wedges.
Notes
- Let the steak rest before slicing so the juices stay in the meat.
- Keep the cucumber and mango fresh for the best texture.
- Sweet potato spirals only need enough time to soften and take on the teriyaki sauce.