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Protein-Packed Steak & Sweet Potato Meal Prep (Bulking Friendly) - Simple, Satisfying, and Ready for the Week

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients
  

  • 2 to 2.5 lb (900–1,100 g) steak (sirloin, flank, or ribeye for higher calories)
  • 4 large sweet potatoes (about 3.5–4 lb / 1.6–1.8 kg), peeled if you like
  • 1 large red onion, sliced (optional but adds sweetness)
  • 2 bell peppers, sliced (optional for extra color and vitamin C)
  • 2–3 tbsp olive oil or avocado oil
  • 1 tbsp butter (optional, for finishing the steak)
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1.5 tsp onion powder
  • 1–2 tsp chili powder or cayenne (optional heat)
  • 1–2 tsp dried thyme or rosemary
  • Kosher salt and black pepper
  • Lemon wedges (optional, for a fresh finish)
  • Fresh parsley or chives, chopped (optional garnish)

Instructions
 

  • Preheat and prep: Heat your oven to 425°F (220°C). Line two sheet pans with parchment.
  • Cut the sweet potatoes: Dice into 1-inch cubes for even roasting. Thinner wedges cook faster if you’re in a rush.
  • Season the veg: Toss sweet potatoes, onions, and peppers with 1–2 tbsp oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on pans.
  • Roast: Bake 25–35 minutes, flipping halfway, until edges are caramelized and centers are tender.
  • Pat steak dry: While the veg roasts, blot the steak with paper towels. Season both sides generously with salt, pepper, onion powder, and thyme or rosemary.
  • Sear the steak: Heat a large skillet over medium-high. Add 1 tbsp oil. Sear 2–4 minutes per side for medium-rare (time varies by thickness). Add butter in the final minute and baste.
  • Rest and slice: Transfer steak to a plate and rest 8–10 minutes. Slice against the grain into strips.
  • Optional boost: Squeeze lemon over the steak and sprinkle with parsley for brightness.
  • Portion: Divide roasted sweet potatoes and veggies among 4–5 meal prep containers. Top with sliced steak.
  • Cool, then store: Let containers cool uncovered 15–20 minutes before sealing and refrigerating.