Okay, this might just be my newest food obsession. If you’ve ever had the caramelized steak plate from Sweetgreen and fell in love same. But now you can make it at home! This bowl has everything: juicy steak, crispy sweet potatoes, spicy broccoli, fluffy wild rice, and a punchy pesto vinaigrette. It’s the kind of meal that hits all the right notes comforting, filling, fresh, and super flavorful. I’ve been making this for weekly meal prep and I swear I look forward to it every day!
Method (In Detail)
Roast the Sweet Potatoes
First, preheat your oven to 425°F. While the oven heats up, wash and chop the sweet potato into small, bite-sized pieces. I like to keep them around ½-inch cubes so they roast up nice and evenly. In a large bowl, toss the chopped sweet potatoes with olive oil and nutritional yeast until everything is well coated. The nutritional yeast gives them a slightly cheesy, savory flavor that works so well here. Spread the pieces out in a single layer on a baking sheet don’t crowd them! Roast for 25 to 28 minutes, shaking the pan about halfway through to make sure all sides get golden and crisp. Once done, take them out and set aside to cool slightly.
Roast the Spicy Broccoli
While the sweet potatoes are roasting, move on to the broccoli. In a separate bowl, toss the broccoli florets with olive oil, red pepper flakes, and umami seasoning. The red pepper adds a gentle heat, and the umami seasoning boosts that savory flavor. Spread the broccoli out on a second baking sheet and roast in the same 425°F oven for 15 minutes, or until the edges begin to brown and the broccoli gets slightly crisp. Pull it out of the oven and set it aside with the sweet potatoes.
Cook the Wild Rice
As the veggies roast, prepare your wild rice. Follow the package directions for cooking, which usually means boiling in water or broth until the grains are tender and slightly chewy. Once the rice is fully cooked, drain off any extra water, fluff it with a fork, and let it cool for a few minutes so it’s not steaming hot when you build your bowls.
Make the Pesto Vinaigrette
Now it’s time for the dressing! In a high-speed blender or food processor, combine the packed basil, parsley, olive oil, red wine vinegar, dijon mustard, garlic cloves, and kosher salt. Blend until the mixture is smooth and creamy. If it looks too thick, add a small splash of water or a little more olive oil to loosen it up. This vinaigrette is bold, fresh, and honestly, I could eat it by the spoonful it’s that good.
Sear the Steak
Next, let’s cook the steak. Pat the flank steak dry with paper towels to help it sear properly. Season both sides with garlic powder, kosher salt, and black pepper. Heat a skillet or grill pan over medium-high heat, and once it’s hot, add the avocado oil. Carefully place the steak in the pan and cook it undisturbed for 4 to 5 minutes. Then flip it and cook for another 4 to 5 minutes on the other side for medium-rare doneness. If you like it more well done, just cook it a bit longer. After cooking, transfer the steak to a cutting board and let it rest for 5 minutes before slicing into bite-sized pieces. This rest time keeps all those tasty juices locked in.
Assemble the Plate
Now comes the fun part putting everything together. Start by adding a scoop of wild rice to each bowl. Then layer on your roasted sweet potatoes, spicy broccoli, halved baby tomatoes, and steak slices. Sprinkle a handful of shaved parmesan over the top, then drizzle generously with the pesto vinaigrette. You can give it a light toss or leave it layered for a beautiful presentation. Either way, it’s ready to eat and so good.
Necessary Tools
- Baking sheets
- Large mixing bowl
- Blender or food processor
- Chef’s knife & cutting board
- Skillet or grill pan
- Tongs
- Measuring cups & spoons
Sweetgreen Caramelized Steak Plate (Savory, Hearty & Meal Prep-Friendly!)
Cuisine: AmericanDifficulty: Easy4
servings20
minutes30
minutes50
minutesIngredients
Roasted Sweet Potatoes
1 large sweet potato
2 tsp olive oil
1/4 cup nutritional yeast
Spicy Broccoli
1 1/2 cups broccoli florets
1 tbsp olive oil
1/4 tsp red pepper flakes
2 tsp umami seasoning
Pesto Vinaigrette
1 cup packed basil
3/4 cup packed parsley
1/2 cup olive oil
2 tbsp red wine vinegar
1 tbsp dijon mustard
3 garlic cloves
1 tsp kosher salt
Base + Toppings
2 cups cooked wild rice
3/4 cup baby tomatoes, halved
1/2 cup shaved parmesan cheese
Steak
1 lb flank steak
2 tsp garlic powder
1 tsp kosher salt
1 tsp black pepper
2 tsp avocado oil
Directions
- Roast the Sweet Potatoes
Preheat your oven to 425°F. Wash and chop the sweet potato into small bite-sized pieces. Toss them with olive oil and nutritional yeast until coated. Spread them out on a baking sheet and roast for 25–28 minutes. Make sure to shake the pan halfway through so they get crispy all around. - Roast the Spicy Broccoli
In a bowl, toss your broccoli florets with olive oil, red pepper flakes, and umami seasoning. Place them on a baking sheet and roast for 15 minutes, just until the edges start to brown and get a little crispy. The spice gives it a great kick! - Cook the Wild Rice
While the veggies roast, cook your wild rice according to the package directions. Once done, fluff with a fork and set it aside to cool slightly. - Make the Pesto Vinaigrette
Add basil, parsley, olive oil, red wine vinegar, dijon mustard, garlic, and salt to a blender. Blend until smooth and creamy. You can thin it with a splash of water or olive oil if needed. This dressing is so good make extra and keep it in the fridge! - Sear the Steak
Pat your flank steak dry with paper towels, then season both sides with garlic powder, salt, and pepper. Heat a skillet over medium-high heat and add the avocado oil. Once hot, lay the steak in the pan and sear for 4–5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing into bite-sized pieces. - Assemble the Plate
Now the fun part build your bowls! Start with a scoop of wild rice, then add roasted sweet potatoes, spicy broccoli, halved baby tomatoes, steak slices, and a sprinkle of shaved parmesan. Drizzle with the pesto vinaigrette and dig in!
Notes
- Don’t overcrowd the baking sheet veggies roast better when spaced out.
- Let the steak rest before slicing so it stays juicy.
- Make sure to blend the vinaigrette until very smooth so it coats everything nicely.
- Use wild rice instead of white rice for more fiber and flavor.
- If your steak is thick, adjust cook time or use a meat thermometer to check doneness.
Serving Suggestions
- Enjoy warm or cold it tastes great either way.
- Add a squeeze of lemon or lime for extra brightness.
- Swap the steak for grilled chicken or tofu for variety.
- Serve with pita bread or a side salad for a full meal.
- Pack it into meal prep containers it holds up beautifully in the fridge!
Fun Fact
The pesto vinaigrette isn’t just tasty it’s packed with healthy fats from olive oil and herbs that add tons of flavor without heavy sauces or cream.
Conclusion
This Sweetgreen Caramelized Steak Plate is hearty, wholesome, and packed with flavor. It’s one of those meals that feels restaurant-level fancy but is totally doable at home. The combo of smoky potatoes, zesty broccoli, juicy steak, and herby vinaigrette over wild rice? Unreal. Try it once, and I think you’ll be hooked like I am. Great for family dinners or a week of meal prep you’ll want this on repeat!
