High-Protein Beef Avocado Bowl (Printable)

Roasted beef, avocado, sweet potato, and eggs combine in a nutrient-packed bowl for any meal.

# Components:

→ Beef & Marinade

01 - 7 oz beef sirloin or flank steak
02 - 1 tbsp olive oil
03 - 1 tsp gluten-free soy sauce
04 - Salt and freshly ground black pepper, to taste

→ Vegetables & Greens

05 - 1 medium sweet potato, peeled and diced (7 oz)
06 - 1 tbsp olive oil
07 - 1 ripe avocado, sliced
08 - 2 cups mixed salad greens (spinach, arugula, romaine)
09 - 4 cherry tomatoes, halved
10 - 2 radishes, thinly sliced (optional)

→ Eggs

11 - 2 large eggs

→ Dressing

12 - 1 tbsp Greek yogurt
13 - 1 tbsp lemon juice
14 - 1 tsp Dijon mustard
15 - 1 tsp honey
16 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 400°F.
02 - Toss diced sweet potato with 1 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and golden.
03 - Rub beef with 1 tbsp olive oil, soy sauce, salt, and pepper. Heat a grill pan or skillet over medium-high heat and sear beef for 2 to 3 minutes per side for medium-rare or to preferred doneness. Rest briefly, then slice thinly.
04 - Bring a small saucepan of water to a gentle simmer. Lower eggs in and cook for 7 minutes for jammy yolks. Cool under cold running water, peel, and halve.
05 - Whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
06 - Divide salad greens between two bowls. Arrange roasted sweet potato, avocado slices, cherry tomatoes, radishes, sliced beef, and halved eggs on top. Drizzle with dressing.
07 - Serve immediately, optionally garnished with fresh herbs.

# Expert Advice:

01 -
  • It comes together in under 45 minutes and actually fills you up without the food coma.
  • Everything roasts or cooks simultaneously, so you're not juggling ten pans.
  • The yolk breaks into the greens and becomes its own sauce, which feels like a small kitchen win.
  • It's flexible enough to use whatever protein or vegetables you have hiding in the fridge.
02 -
  • Don't slice your avocado until the very last second or it will brown and turn bitter; slice it right as you're building the bowl.
  • Let your beef rest after cooking—this keeps it from turning tough and prevents the juice from running all over your greens.
  • The sweet potato needs actual color to taste good; pale and steamed is not the vibe you're going for here.
03 -
  • Slice your beef as thin as you can manage—thinner pieces feel more tender and distribute the flavor better across the bowl.
  • If your avocado is still slightly firm, that's actually better than perfectly ripe; it'll hold its shape through assembly and dressing without turning to mush.
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