Preheat and prep. Heat your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup. Pat the steak dry with paper towels.

Season the sweet potatoes. Toss cubed sweet potatoes with 1.5 to 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, salt, and pepper. Spread in a single layer. Add sliced red onion to one corner with a light drizzle of oil and salt.

Roast. Bake for 25–30 minutes, stirring once, until the sweet potatoes are golden on the edges and tender. The onions should be soft and slightly charred.

Make the steak rub. In a small bowl, mix 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon chili powder (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub onto both sides of the steak. Let it sit at room temperature for 10–15 minutes.

Whisk a quick sauce. In a bowl, stir together 1/2 cup Greek yogurt, 1 minced garlic clove, 1 teaspoon Dijon, 1 teaspoon honey, the zest and juice of half a lime, salt, and pepper. Thin with a splash of water until drizzly. Adjust to taste with more lime or salt.

Sear the steak. Heat a large skillet or grill pan over medium-high until very hot. Add 1 tablespoon olive oil. Sear steak 3–4 minutes per side for medium-rare (thicker cuts may need an extra minute or two). Aim for an internal temp of 130–135°F (54–57°C) for medium-rare.

Rest and slice. Transfer steak to a board and rest 5–10 minutes. Slice against the grain into thin strips to keep it tender.

Build the bowls. Add a base of spinach or greens. Top with roasted sweet potatoes and onions, sliced steak, cherry tomatoes, avocado, and a sprinkle of chopped cilantro or parsley. Drizzle the yogurt-lime sauce on top.

Add crunch. Finish with a handful of pepitas or nuts. Squeeze extra lime if you like brightness.

Taste and adjust. Add a pinch of salt, more sauce, or a dash of chili flakes to land the flavors where you want them.