In a mixing bowl, combine tamari, vegetable oil, honey, minced garlic, red pepper flakes, and ground ginger to create a flavorful marinade. Add the flank steak, ensuring it is fully coated in the mixture. Cover and allow it to marinate in the refrigerator for at least 30 minutes.

Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss them in a baking dish with extra-virgin olive oil, garlic salt, and black pepper. Spread them evenly on a baking sheet and roast for 25 to 30 minutes.

Heat a grill or skillet over medium-high heat. Add the marinated flank steak, cooking for approximately 4 to 5 minutes on each side for medium-rare. Once cooked to your desired doneness, remove the steak from heat and let it rest for a few minutes before slicing.

In a blender, combine ripe avocado, fresh cilantro, lime juice, garlic, salt, and pepper. Blend until smooth, adding just enough water to achieve a creamy drizzle consistency.

Assemble by placing cooked white rice as the base in each serving bowl. Layer baby arugula or spinach, roasted sweet potatoes, and slices of the resting steak, then drizzle with avocado-cilantro sauce.