In a medium bowl, whisk together tamari, vegetable oil, honey, minced garlic, red pepper flakes, and ground ginger until well combined. Add the flank steak, ensuring it is fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to deepen.

Preheat your oven to 400°F (200°C). While the oven heats, peel and cube the sweet potatoes into bite-sized pieces. In a large mixing bowl, toss the cubes with extra-virgin olive oil, garlic salt, and black pepper until evenly coated. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they are golden and fork-tender.

After marinating, heat a grill or a skillet over medium-high heat. Once hot, add the steak and cook for 4-5 minutes on each side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Remove the steak from the pan and let it rest for 5 minutes before slicing it thinly against the grain.

While the steak rests, make the avocado-cilantro drizzle. In a blender or food processor, combine the ripe avocado, fresh cilantro, lime juice, garlic, salt, black pepper, and water. Blend until smooth and creamy, adjusting consistency with additional water if necessary. Set aside to allow flavors to meld.

To assemble your steak and sweet potato bowls, place a serving of cooked white rice as the base in each bowl. Top with generous portions of roasted sweet potatoes, sliced steak, and a handful of baby arugula or spinach. Finally, drizzle the creamy avocado-cilantro sauce over the top for a fresh and vibrant finish.