In a mixing bowl, combine reduced-sodium tamari, vegetable oil, honey, smashed garlic cloves, red pepper flakes, and ground ginger to create a flavorful marinade. Add the flank steak, ensuring it's evenly coated, and let it marinate for at least 30 minutes at room temperature or in the fridge for up to 2 hours.

Preheat your oven to 400°F (204°C). Peel and cube the sweet potato into bite-sized pieces, then toss them with extra-virgin olive oil, garlic salt, and black pepper. Spread on a baking sheet and roast for approximately 25–30 minutes.

Prepare your cooked white rice according to package instructions.

Heat a skillet over medium-high heat and add the marinated flank steak. Cook for about 3–4 minutes on each side or until it reaches desired doneness.

In a blender, combine half an avocado, fresh cilantro, lime juice, a garlic clove, salt, and black pepper. Blend until smooth, adding water gradually to achieve your preferred drizzle consistency.

To assemble your bowls, start with a base of fluffy rice, followed by arugula or spinach, roasted sweet potatoes, sliced steak, and avocado. Drizzle the avocado-cilantro sauce over everything.