Sweet Potato Toast with Steak, Roasted Peppers, and Arugula is a flavorful and nutritious dish that combines tender, juicy steak slices with sweet roasted peppers atop crispy sweet potato “toasts.” Finished with fresh arugula, this meal is rich in protein, vitamins, and fiber while being gluten-free. Perfect for a gourmet brunch or satisfying lunch, it’s a healthy twist on traditional toast.
Slice sweet potatoes lengthwise into ½-inch thick slices and toast them in an oven or air fryer until tender and lightly browned.
Season steak with salt, pepper, and your preferred spices. Pan-sear or grill until cooked to desired doneness, then slice thinly.
Roast bell peppers in the oven or sauté until soft and slightly caramelized.
Arrange sweet potato slices on a serving plate.
Top each slice with steak, roasted peppers, and a handful of fresh arugula.
Drizzle with olive oil or balsamic glaze if desired and serve immediately.
Sweet potatoes – 2 medium
Black pepper – ½ teaspoon
Steak (sirloin or ribeye) – 200 g
Olive oil – 1 tablespoon
Bell peppers (roasted, sliced) – 1 cup
Salt – to taste
Fresh arugula – 1 cup
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