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

Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into bite-sized pieces. Spread them evenly on a lined baking sheet, drizzle with oil, and season with salt and pepper. Roast in oven for 25-30 minutes, flipping halfway through.

Heat your grill or a cast-iron skillet over medium-high heat. Remove flank steak from marinade, grill for 5-7 minutes on each side until desired doneness. Let it rest for 5 minutes before slicing.

In a blender, combine the ripe avocado, fresh cilantro, lime juice, garlic, and a pinch of salt and pepper. Blend until smooth, adding water gradually to achieve desired consistency.

In each bowl, start with a base of cooked white rice, layer in baby arugula or spinach, followed by roasted sweet potatoes and sliced steak. Drizzle the avocado-cilantro mixture on top, and serve immediately.