Chili-Lime Steak & Sweet Potato Meal-Prep Bowls

Method

1. Heat the oven to 425°F. Toss the sweet potatoes and peppers with the olive oil and ½ tsp of the salt on a rimmed sheet pan and roast 25 minutes, stirring once. Scatter the beans over the pan for the last 5 minutes.
2. While they roast, pat the steak dry and rub it with the chili powder, cumin, paprika and 1 tsp of the salt. Heat the neutral oil in a 12-inch skillet over medium-high.
3. Sear the steak about 5 minutes per side, until it reads 145°F in the center. Rest it on a board for 10 minutes, then slice against the grain into ¼-inch strips.
4. Stir the yogurt, lime juice, garlic, cilantro, the remaining ½ tsp salt and 2 tbsp water together for the sauce.
5. Divide the vegetables, beans and steak among four containers and the sauce among four small cups. Cool uncovered for 20 minutes, then cover and refrigerate; they keep 4 days.
6. To reheat, add a splash of water, cover loosely and microwave on high 2 to 3 minutes, stirring halfway, until steaming hot (165°F in the center). Spoon the cold sauce over the top.