Warm mild coffee-rubbed beef bowl with cilantro rice, roasted sweet potato, and avocado-lime cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the sweet potato with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, and 1/2 teaspoon salt. Spread in a single layer and roast for 22 to 25 minutes, turning halfway, until tender and golden.

2. 2

   2. Meanwhile, place the jasmine rice and 475 ml (2 cups) water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil, reduce to very low heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

3. 3

   3. In a medium bowl, combine the beef with 1 tablespoon olive oil, ground coffee, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, dried oregano, black pepper, 1/2 teaspoon salt, honey, and 1 tablespoon lime juice. Let it marinate for 10 minutes while the other components finish.

4. 4

   4. Make the avocado-lime cream: blend or mash the avocado with the Greek yogurt, 1 tablespoon lime juice, 1 teaspoon lime zest, the cold water, and a pinch of salt until smooth and creamy.

5. 5

   5. Toss the red onion with 1 tablespoon lime juice and a pinch of salt. Let it sit for 10 minutes to soften its flavor.

6. 6

   6. Fluff the cooked rice with a fork and mix it with half of the chopped fresh cilantro and 1 teaspoon olive oil.

7. 7

   7. Heat a large skillet or grill pan over medium-high heat. Add the remaining tablespoon of olive oil and cook the beef for 2 to 4 minutes, stirring often, until browned on the outside and still juicy inside.

8. 8

   8. Divide the cilantro rice among 4 bowls. Add the roasted sweet potato, mild coffee-rubbed beef, and red onion. Finish with the avocado-lime cream, toasted pumpkin seeds, and the remaining fresh cilantro. Serve immediately.