Steak and Sweet Potato Meal Prep Bowls

These steak and sweet potato meal prep bowls give you 46g of protein per container and last all week in the fridge. Perfectly seasoned flank steak, roasted sweet potatoes, and sautéed greens make this the meal prep recipe you will actually look forward to eating on Day 4.

The Best Cut for Meal Prep

Flank steak is the ideal meal prep protein. It is lean, affordable, and reheats better than most cuts. The key is slicing against the grain after cooking — this keeps it tender even after days in the fridge. Season it simply and let the quality of the meat shine.

Ingredients (4 Servings)

• 1.5 lbs flank steak
• 2 large sweet potatoes, diced into 1-inch cubes
• 4 cups baby spinach
• 2 tablespoons olive oil, divided
• 2 teaspoons garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Chimichurri sauce (see below)

Quick Chimichurri

• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• Pinch of red pepper flakes

Instructions

1. Preheat oven to 425°F. Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes, flipping halfway.
2. Season flank steak generously with garlic powder, cumin, chili powder, salt, and pepper.
3. Heat remaining oil in a cast iron skillet over high heat. Sear steak 4-5 minutes per side for medium-rare.
4. Rest steak 10 minutes, then slice thinly against the grain.
5. Wilt spinach in the same pan for 1 minute.
6. Mix all chimichurri ingredients together.
7. Divide steak, sweet potatoes, and spinach among 4 meal prep containers. Drizzle chimichurri on top.

Nutrition Per Container

Calories: 480 | Protein: 46g | Carbs: 30g | Fat: 18g | Fiber: 5g