Save to Pinterest I discovered this bowl on a Tuesday when I had leftover roasted sweet potato and some beef that needed using. There was something about the combination of warm, caramelized vegetables and cool, creamy avocado that just clicked. My partner came home to the smell of beef searing and asked what I was making, and honestly, I wasn't sure until I'd thrown it all together. One bite and we both looked at each other knowing this would become a regular thing.
I made this for my sister when she was going through a phase of trying to eat better, and watching her face light up when she tasted that jammy egg yolk dripping into the greens reminded me that healthy food doesn't have to be boring. She asked for the recipe before she even finished eating, and now she texts me photos of her versions with different vegetables or proteins.
Ingredients
- Beef sirloin or flank steak (200 g / 7 oz): Lean cuts like these sear beautifully and stay tender if you don't cook past medium-rare—I learned that the hard way with overcooked beef once.
- Olive oil: Use it generously for both the beef and sweet potatoes because that's where the flavor blooms.
- Soy sauce (1 tsp): The umami anchor that makes everything taste intentional, not just assembled.
- Fresh salt and black pepper: Season at every stage, not just at the end.
- Sweet potato (1 medium, diced): Roasting concentrates the sweetness and creates those crispy edges that make the bowl feel complete.
- Avocado (1 ripe): Wait until the day you're making this to slice it, or it'll brown on you and mess with the whole vibe.
- Mixed salad greens (60 g / 2 cups): The base should be fresh and cold, creating that temperature contrast with the warm components.
- Cherry tomatoes (4) and radishes (2, optional): These add snap and brightness that cuts through the richness perfectly.
- Large eggs (2): The jammy yolk is non-negotiable—it becomes your sauce.
- Greek yogurt (1 tbsp), lemon juice (1 tbsp), Dijon mustard (1 tsp), honey (1 tsp): Whisk these together and you've got a tangy-creamy dressing that ties everything together.
Instructions
- Preheat and prep:
- Get your oven to 200°C (400°F) and line a baking sheet. You want everything ready before you start so you're not scrambling.
- Roast the sweet potato:
- Toss your diced sweet potato with olive oil, salt, and pepper, then spread it out on the baking sheet. Let it roast for 20–25 minutes until the edges turn golden and crispy—this is where the magic happens.
- Sear the beef:
- While the sweet potato is going, rub your beef with oil, soy sauce, salt, and pepper. Heat a grill pan or skillet over medium-high heat until it's properly hot, then sear the beef for 2–3 minutes per side for medium-rare. The crust that forms is what you're after here.
- Rest and slice:
- Let that beef rest for a few minutes—this keeps the juices where they belong, not on your cutting board. Then slice it thin against the grain.
- Cook the eggs:
- Bring a small pot of water to a gentle simmer and lower your eggs in carefully. Seven minutes gives you that perfect jammy yolk, but go for 6 if you like it runnier or 8 if you prefer it firmer. Cool them under cold running water, peel gently, and halve them.
- Make the dressing:
- Whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until smooth. Taste it and adjust the seasoning—the dressing is the thread that pulls everything together.
- Assemble your bowl:
- Divide your fresh greens between two bowls, then arrange the roasted sweet potato, avocado slices, cherry tomatoes, radishes, sliced beef, and halved eggs on top. Drizzle the dressing over everything and serve right away while the beef is still warm.
Save to Pinterest There's something deeply satisfying about a bowl where every component is distinct until you take that first forkful and it all becomes one thing. This is the kind of meal that made me feel like I could actually cook something nutritious without defaulting to chicken and broccoli for the millionth time.
Why This Bowl Works
The beauty of this bowl is that it respects both sides of your brain—the one that wants real nutrition and the one that wants food to taste genuinely good. You've got protein to keep you full, vegetables that don't taste like punishment, and enough fat from the avocado and egg yolk to make every bite satisfying. The temperature contrast between warm roasted vegetables and cool greens keeps things interesting all the way through.
Making It Your Own
I've swapped the beef for grilled chicken when I'm low on beef, and honestly it works just as well. The framework here is strong enough that you can play around with it. Some days I add a handful of cooked quinoa for extra substance, and other days I'll scatter some toasted almonds or pumpkin seeds over the top for crunch. The dressing stays the same because it's genuinely perfect.
Timing and Prep Strategy
The reason this bowl comes together in 45 minutes instead of feeling rushed is that you can have the sweet potato and beef going at the same time while your eggs cook. I've learned to have all my components prepped—vegetables chopped, dressing mixed—before I even turn on the oven. It transforms the whole experience from frantic to flowing.
- Prep all your vegetables and make the dressing before you start cooking anything hot.
- The sweet potato can be roasted the night before and reheated gently in a skillet if you're in a rush.
- Fresh eggs really do taste different from older ones, so if you've got access to them, use them for this.
Save to Pinterest This bowl became my answer to the question I used to ask myself every day at lunch: what can I eat that's good for me and actually good? Now I don't have to think about it anymore.
Common Questions
- → How do I achieve medium-rare beef for this bowl?
Heat a grill pan over medium-high heat and sear the beef for 2–3 minutes per side. Let it rest before slicing to retain juices.
- → What’s the best way to cook the sweet potato?
Dice and toss sweet potato with olive oil, salt, and pepper, then roast at 200°C (400°F) for 20–25 minutes until tender and golden.
- → How can I make the dressing creamier?
Whisk Greek yogurt with lemon juice, Dijon mustard, honey, salt, and pepper for a smooth, tangy dressing that complements the dish.
- → Can I substitute the beef with other proteins?
Yes, grilled chicken or tofu are great alternatives that maintain the bowl’s satisfying texture and nutrition.
- → How should I cook the eggs for best texture?
Simmer eggs gently for 7 minutes to achieve soft, jammy yolks that add richness without overpowering flavors.