Steak and Guacamole Rice Bowls


  • 1 lb flank steak
  • 2 tbsp taco seasoning
  • 1 sweet potato
  • 2 bell peppers
  • 1 red onion
  • 2 tbsp olive oil
  • 1 tbsp salt
  • ½ cup cilantro
  • 4 cups Cooked rice
  • Pico de Gallo
  • Limes for
  • Guacamole for
  • Rub the flank steak with the taco seasoning.
  • Air Fry the steak at 400°F / 205°C for 5-6 Minutes or until browned. Set aside on a plate to rest while you prepare the remaining vegetables.
  • In a large bowl, toss the julienne peppers and onions with half of the olive oil and salt.
  • In another bowl, toss the diced sweet potato with the remaining olive oil and salt.
  • Pile the peppers and onions on one side of the basket. It is okay if they are in a tall pile. Place the sweet potatoes on the other side of the basket. Air Fry the vegetables at 400°F / 205°C for 13-15 Minutes, tossing the peppers and sweet potatoes separately after 7 Minutes. After the vegetables are done, remove and set aside on a plate.
  • Slice the steak against the grain into thin slices.
  • To build the bowl, start by spreading out some cooked rice. Top with a few slices of steak, some peppers and onions, sweet potatoes, a scoop of guacamole, a slice of lime, and a scoop of pico de gallo. Sprinkle with cilantro.
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