Zesty Brazilian Steak Salad Bowls

Ingredients

• 1.5 lbs picanha steak
• 3 cups sweet potatoes, cubed
• 6 cups mixed greens
• 1 15oz can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 2 tbsp lime juice
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup cilantro, chopped
• 2 tbsp red wine vinegar
• 1 tsp cumin
• 1/2 tsp chili powder
• to taste salt and pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a small bowl, whisk together the lime juice, 3 tbsp olive oil, garlic, cilantro, red wine vinegar, cumin, chili powder, and a pinch of salt and pepper to make the chimichurri dressing.