In a medium bowl, whisk together reduced-sodium tamari, vegetable oil, honey, minced garlic, red pepper flakes, and ground ginger until well combined. Place the flank steak into a resealable bag and pour the marinade over it, ensuring every piece is covered. Let it marinate in the refrigerator for at least 30 minutes.

Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into even pieces. Toss the cubes with olive oil, garlic salt, and freshly ground black pepper until coated. Spread the sweet potatoes on a baking sheet and roast for 25–30 minutes, or until golden brown and fork-tender.

After marinating, let the steak sit at room temperature for 10 minutes. Preheat your grill or skillet over medium-high heat. Cook the steak for about 5 to 7 minutes on each side until it reaches your desired level of doneness. Remove from heat and let it rest for 5 minutes before slicing.

In a blender, combine ripe avocado, fresh cilantro, lime juice, minced garlic, salt, and black pepper. Blend until creamy. Add a splash of water if needed for desired consistency.

Assemble your bowls by placing a generous layer of cooked white rice at the bottom, topping with fresh baby arugula or spinach, followed by roasted sweet potatoes and sliced steak. Drizzle with avocado-cilantro dressing and serve immediately.