Save I threw this bowl together on a Tuesday night when I was too hungry to think straight but too stubborn to order takeout. The avocado was perfectly ripe, the beef had been sitting in the fridge since Sunday, and I had exactly two eggs left. What started as scraps became one of those meals I now make on purpose. It's the kind of dish that looks impressive but comes together while you're still in your work clothes.
My neighbor knocked on the door halfway through assembly, saw the bowls on the counter, and asked if I was meal prepping for a fitness magazine. I wasn't. I was just using what I had and trying to eat something that didn't come out of a bag. She stayed for dinner. We ate in silence because the flavors didn't need conversation.
Ingredients
- Beef sirloin or flank steak: Flank has more chew and flavor, sirloin is more forgiving if you overcook it slightly.
- Olive oil: Used twice here, once for the beef and once for the sweet potato, so don't skimp.
- Soy sauce: Just a teaspoon transforms the beef from bland to umami-rich, use tamari if you need it gluten-free.
- Sweet potato: Peeling is optional but dicing it evenly means everything roasts at the same speed.
- Avocado: Only use it if it yields slightly to pressure, a hard one will ruin the whole vibe.
- Mixed salad greens: Anything crisp works, I usually grab whatever looks alive at the store.
- Cherry tomatoes: Halving them releases their juice into the dressing as you eat.
- Radishes: Optional but they add a peppery snap that wakes up the sweeter elements.
- Eggs: Seven minutes gives you a jammy yolk that oozes into everything when you break it open.
- Greek yogurt: The base of the dressing, tangy and thick enough to cling to the greens.
- Lemon juice: Freshly squeezed is better, bottled works if that's what you have.
- Dijon mustard: Adds sharpness without overwhelming the other flavors.
- Honey: Balances the acid and mustard, don't skip it.
Instructions
- Roast the sweet potato:
- Preheat your oven to 200°C (400°F), toss the diced sweet potato with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 20 to 25 minutes until the edges are golden and the insides are soft enough to smash with a fork.
- Sear the beef:
- Rub the steak with olive oil, soy sauce, salt, and pepper, then heat a grill pan or skillet until it's almost smoking. Sear for 2 to 3 minutes per side for medium-rare, then let it rest for a few minutes before slicing it thinly against the grain.
- Cook the eggs:
- Bring a small saucepan of water to a gentle simmer, lower the eggs in carefully, and cook for exactly 7 minutes. Run them under cold water immediately, peel gently, and halve them just before serving.
- 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 as needed.
- Assemble the bowls:
- Divide the 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 immediately.
Save I made this the night before my friend moved across the country. We sat on the floor with our bowls balanced on our knees, and she said it tasted like the kind of meal you make when you're trying to take care of yourself. I think about that whenever I slice the avocado.
Swaps and Substitutions
If beef isn't your thing, grilled chicken thighs work beautifully, or use pressed and seared tofu for a plant-based version. Quinoa or brown rice can be tucked under the greens if you want more carbs, and I've added roasted chickpeas when I needed extra crunch. The dressing also works with tahini instead of yogurt if you're avoiding dairy.
What to Do with Leftovers
Store the components separately if you're meal prepping, the greens wilt fast under warm ingredients. The roasted sweet potato and sliced beef keep well in the fridge for three days, and you can fry a fresh egg each time you assemble a bowl. The dressing thickens overnight, just whisk in a teaspoon of water to loosen it back up.
Finishing Touches
I like to scatter toasted sesame seeds or crushed almonds over the top right before eating, it adds texture without feeling fussy. Fresh cilantro or parsley works if you have it, but honestly the bowl doesn't need much help.
- A squeeze of lime at the end brightens everything up if the dressing feels too creamy.
- Crumbled feta or goat cheese can replace the yogurt dressing if you're in the mood for something richer.
- Leftover roasted vegetables from another meal can replace the sweet potato without changing the spirit of the dish.
Save This bowl doesn't ask for much, but it gives back more than you'd expect. Make it when you want to feel like you're doing something right.
Recipe Q&A
- → How do I achieve the perfect egg yolk consistency?
Simmer eggs in gently boiling water for about 7 minutes for jammy yolks. Adjust timing slightly for firmer or runnier centers.
- → Can I substitute beef with other proteins?
Yes, grilled chicken or tofu work well as alternatives, providing similar texture and complementing the bowl's flavors.
- → What type of greens are best for this bowl?
A mix of spinach, arugula, and romaine adds freshness, texture, and a mild peppery bite to balance richer ingredients.
- → How should I cook the sweet potato for optimal texture?
Roast diced sweet potato at 200°C (400°F) for 20–25 minutes until golden and tender, ensuring a slight caramelization and softness.
- → Is the dressing customizable to different tastes?
Absolutely, the yogurt-based dressing can be adjusted with more lemon juice, honey, or mustard to suit preferred tanginess or sweetness levels.