High-Protein Beef Avocado Bowl (Print)

A nourishing bowl featuring roasted beef, creamy avocado, sweet potato, eggs, and fresh greens.

# What you'll need:

→ Beef & Marinade

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

→ Vegetables & Greens

06 - 7 oz sweet potato, peeled and diced
07 - 1 tbsp olive oil
08 - 1 ripe avocado, sliced
09 - 2 cups mixed salad greens (spinach, arugula, romaine)
10 - 4 cherry tomatoes, halved
11 - 2 radishes, thinly sliced (optional)

→ Eggs

12 - 2 large eggs

→ Dressing

13 - 1 tbsp Greek yogurt
14 - 1 tbsp lemon juice
15 - 1 tsp Dijon mustard
16 - 1 tsp honey
17 - Salt, to taste
18 - Black pepper, to taste

# How To Make It:

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

# Expert Tips:

01 -
  • Everything cooks at once, so you're not stuck babysitting multiple pans for an hour.
  • The creamy yogurt dressing cuts through the richness without feeling heavy or complicated.
  • It's one of those rare meals that actually keeps you full without making you feel sluggish afterward.
02 -
  • Let the beef rest after searing or all the juices run out onto your cutting board instead of staying in the meat.
  • Don't peel the eggs until right before you serve, the shells protect the whites from getting rubbery.
  • If your avocado is too hard, leave it out entirely rather than forcing it, texture matters more than you think.
03 -
  • Use a meat thermometer if you're nervous about doneness, 55°C (130°F) is perfect for medium-rare beef.
  • Salt your greens lightly just before serving, not before, or they'll release water and make the bowl soggy.
  • If you're cooking for one, halve the beef and sweet potato but make the full batch of dressing, it keeps for a week.
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