Save There's something about the smell of beef hitting a hot pan that makes you feel like you're actually taking care of yourself. I stumbled onto this bowl during one of those weeks where I was tired of eating the same sad desk lunch, so I started roasting vegetables while searing whatever protein I had on hand. The avocado was almost an afterthought, but the moment that creamy slice hit the warm greens and caught the dressing, I realized I'd accidentally created something I'd actually want to eat again.
I made this for my friend who was deep in a fitness phase, and watching her reaction when she realized how satisfying it was—how the protein actually stuck with her—made me stop dismissing bowls as just another trend. She asked for the recipe before finishing her second bite.
Ingredients
- Beef sirloin or flank steak (200 g): Lean cuts work best here because they won't get greasy, and slicing against the grain after cooking keeps each bite tender instead of chewy.
- Olive oil: You'll use it twice—once for the sweet potato roast and once for the beef—so don't skip it or you'll end up with dried out vegetables.
- Soy sauce (1 tsp): This adds umami without drowning the beef; go gluten-free if that matters to you.
- Sweet potato (1 medium): The natural sweetness balances the savory beef and tangy dressing in a way that feels intentional.
- Mixed greens (60 g): Use whatever you like—spinach gets a little wilted from the warm components, which is actually nice, or go crisp with arugula.
- Avocado (1 ripe): This is non-negotiable; underripe and the texture is wrong, overripe and it turns to mush when you toss it around.
- Eggs (2 large): The 7-minute cook time gives you that jammy yolk that breaks into everything, but you can go 6 minutes for runnier or 8 for firmer.
- Greek yogurt, lemon juice, Dijon mustard, honey: Together these make a dressing that's bright and creamy without being heavy, and the mustard sneaks in a subtle bite.
- Cherry tomatoes and radishes: The tomatoes add sweetness, the radishes add crunch and bite—both are worth the extra knife work.
Instructions
- Get everything ready:
- Preheat your oven to 200°C (400°F) and peel your sweet potato while it heats up. Having everything prepped means you're not scrambling halfway through and the timing actually works.
- Roast the sweet potato:
- Toss your diced sweet potato with olive oil, salt, and pepper, then spread it on a baking sheet and let it roast for 20–25 minutes until the edges are caramelized and golden. You want some color here—that's where the flavor lives.
- Sear the beef:
- While the potato roasts, rub your beef with oil, soy sauce, salt, and pepper, then get a grill pan or skillet screaming hot over medium-high heat. The beef hits the pan and you'll hear that satisfying sizzle—sear it for 2–3 minutes per side for medium-rare, then let it rest on a cutting board for a few minutes before slicing thin against the grain.
- Soft boil the eggs:
- Bring a small saucepan of water to a gentle simmer, carefully lower in your eggs, and set a timer for 7 minutes. The yolk stays jammy and the white sets, which is exactly what you want here. 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 lemon if it needs brightness or honey if it's too sharp.
- Build your bowl:
- Divide your greens between two bowls, then arrange the warm roasted sweet potato, sliced beef, avocado slices, cherry tomato halves, radish slices, and halved eggs on top like you're making something intentional. Drizzle everything with dressing and serve right away while the vegetables are still warm and the greens are still crisp.
Save There's a moment when you crack that soft-boiled egg into the bowl and watch the yolk bleed into everything else that feels like the whole bowl suddenly makes sense. That's when I stopped thinking of this as a healthy lunch obligation and started thinking of it as something I actually wanted to eat.
Why Temperature Matters
The magic of this bowl happens because of the temperature contrast—the warm roasted sweet potato and hot beef wilt the greens just slightly while keeping them from turning into a sad pile, the cool avocado adds creaminess without being heavy, and the warm egg yolk ties it all together. If you let everything cool down before assembling, it becomes more of a chopped salad than an actual bowl, so don't make that mistake.
Making It Your Own
The beauty of this bowl is that it's genuinely flexible without falling apart. Swap the beef for grilled chicken breast if you want something leaner, or roasted tofu if you're going vegetarian—the cooking method stays the same. You can add cooked quinoa or brown rice if you need extra carbs, and toasted seeds or nuts add a crunch that makes it feel more finished. The dressing works with any protein and any vegetable combination you want to throw at it, so don't feel locked into what's written here.
Timing It All Together
The clock in this recipe is real—45 minutes from start to finish with everything landing on the plate at the same time. Start with the sweet potato roasting, sear the beef while it cooks, boil the eggs when the beef starts, and make the dressing whenever you have two hands free. By the time you've sliced and arranged everything, your sweet potato should be golden, your eggs should be cool enough to peel, and your beef should have rested just enough. It's the kind of timing that feels chaotic until you do it once and realize it actually flows.
- Prep all your vegetables before you turn on any heat—it makes the cooking part stress-free.
- If your oven runs hot, check the sweet potato at 18 minutes instead of waiting the full 25.
- The beef will keep cooking slightly after you pull it from heat, so don't overcook it in the pan or it'll be tough on your plate.
Save This bowl stopped being about eating healthy and started being about actually wanting breakfast or lunch or dinner to show up on my plate. That's when you know a recipe has earned its place in your regular rotation.
Recipe Questions
- → How do I ensure the beef stays tender?
Choose sirloin or flank steak and sear it quickly on medium-high heat, then let it rest before slicing thinly to preserve juiciness.
- → What's the best way to cook the eggs?
Simmer eggs gently for 7 minutes for a jammy yolk, then cool quickly under cold water before peeling.
- → Can I substitute the sweet potato?
Yes, roasted butternut squash or carrots work well to add sweetness and texture.
- → How is the dressing prepared?
Whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until creamy and smooth.
- → What greens complement this bowl best?
Mixed salad greens like spinach, arugula, or romaine offer freshness and balance to the rich ingredients.