Preheat the oven to 425.
Dice up the sweet potato evenly (the smaller the pieces the faster it will cook)
Mix the sweet potato with one teaspoon of EVOO and a pinch of salt.
Place the sweet potato in the oven for 18 minutes.
While the sweet potato cooks, add the steak to a bowl with the spices. Mix the meat with the spices evenly.
Cut the pepper and onion lengthwise, about ¼ inch thick.
Add one teaspoon of EVOO to a nonstick pan and turn up to medium- high heat.
Add the peppers and onion to the pan for 5 minutes. Move the veggies to the side of the pan and add 2 teaspoons of oil to the side without the veggies. Now add the steak.
Cook the steak for 3-4 minutes on each side, while continuously stirring. Once the meat is no longer pink remove from heat.
For the dressing, place all ingredients in a food processor until smooth.
Now, assemble your salad and enjoy!
Note, you can store any extra salad dressing in an airtight container for up to 2 weeks in the fridge.
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