Chipotle Southwest Steak Power Bowl

• Pat the flank steak dry; then, in a shallow dish or zip-top bag, combine olive oil, minced chipotle in adobo, cumin, orange juice, minced garlic, salt, and pepper, adding the steak to ensure it is fully coated. Marinate for at least 30 minutes at room temperature, or 2-4 hours in the refrigerator.
• Preheat oven to 400°F (200°C), toss diced sweet potatoes with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
• While sweet potatoes roast, whisk together Greek yogurt, lime juice, chipotle in adobo, olive oil, salt, and pepper in a small bowl until smooth, then taste and adjust seasoning as needed.
• Preheat your grill to medium-high heat, remove steak from marinade (discard remaining marinade), and grill for 4-6 minutes per side for medium-rare, or until desired doneness.
• Transfer grilled steak to a cutting board and let rest for 5-10 minutes, then slice thinly against the grain.
• Divide mixed greens among serving bowls, then arrange sliced steak, roasted sweet potatoes, black beans, diced avocado, and pico de gallo artfully over the greens.
• Drizzle generously with the creamy chipotle-lime dressing and garnish with fresh cilantro and pickled red onions, if desired, serving immediately.