Save I threw this bowl together on a Tuesday night when I had leftover steak and a sweet potato that needed using. The sear on the beef filled the kitchen with that smoky, almost charred smell that makes you forget you were too tired to cook. It turned into one of those accidental wins where everything just worked, and now it's in regular rotation whenever I want something filling that doesn't feel heavy.
I made this for a friend who was convinced bowls were just deconstructed salads. She watched me build it, skeptical at first, then went quiet after the first bite. The way the creamy avocado mixed with the lime dressing and the caramelized edges of the sweet potato sold her completely. She texted me two days later asking for the recipe, which is how I knew it was a keeper.
Ingredients
- Beef sirloin or flank steak: Sirloin is tender and forgiving, flank has more chew but deeper flavor if you slice it thin against the grain.
- Smoked paprika: This is what gives the beef that campfire edge without needing a grill.
- Sweet potatoes: Cut them evenly so they roast at the same rate, crispy outside and soft inside.
- Avocados: Wait until they yield just slightly when you press the skin, too firm and they taste like nothing.
- Greek yogurt: Full-fat makes the dressing richer, but low-fat works if that's what you have.
- Lime juice: Fresh is worth it here, the bottled stuff tastes flat next to ripe avocado.
- Baby spinach or mixed greens: Spinach wilts nicely under warm ingredients, mixed greens stay crisp.
- Cherry tomatoes: Halve them so they release a little juice and mingle with the dressing.
Instructions
- Roast the sweet potatoes:
- Preheat your oven to 220°C (425°F). Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet without crowding. Roast for 25 to 30 minutes, flipping halfway, until the edges are golden and starting to caramelize.
- Season the beef:
- While the potatoes roast, combine the sliced beef with olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl. Massage the spices into the meat with your hands so every piece is coated.
- Sear the beef:
- Heat a large skillet over high heat until it's almost smoking. Add the beef in batches, letting each piece sit undisturbed for 2 to 3 minutes before flipping. You want a dark sear on the outside and a little pink in the center.
- Make the dressing:
- Whisk together the Greek yogurt, lime juice, chopped cilantro, and a pinch of salt and pepper in a small bowl. Taste it and adjust if it needs more lime or salt.
- Assemble the bowls:
- Divide the greens among four bowls, then layer on the roasted sweet potatoes, seared beef, avocado slices, cherry tomatoes, and red onion. Drizzle the yogurt-lime dressing over everything and serve right away while the beef and potatoes are still warm.
Save There's something about eating a bowl like this that feels both indulgent and clean at the same time. My partner once ate two servings back to back and still didn't feel weighed down, which is rare for a dish with steak and avocado. It's the kind of meal that satisfies without putting you in a food coma.
Swaps and Variations
If you're not in the mood for beef, chicken thighs or even baked tofu work beautifully with the same seasoning. I've also used leftover rotisserie chicken when I didn't feel like cooking protein from scratch. For a vegetarian version, roasted chickpeas tossed in the same spice mix give you that smoky bite and a little crunch.
Make It Your Own
This bowl is forgiving and takes well to whatever you have on hand. Add cooked quinoa or brown rice underneath the greens if you want more heft, or toss in roasted red peppers or corn for extra color. I've made it with a tahini-lime dressing instead of yogurt when I wanted something nuttier, and it was just as good.
Serving and Storage
Serve this immediately while the beef and sweet potatoes are warm and the greens are still crisp. If you're meal prepping, store the components separately in airtight containers and assemble just before eating so nothing gets soggy. The beef and sweet potatoes will keep for up to three days in the fridge, and the dressing lasts about four days.
- Reheat the beef and sweet potatoes gently in a skillet or microwave, don't overcook the beef or it will toughen.
- Slice the avocado fresh each time, it doesn't store well once cut.
- Pack the dressing in a small jar and drizzle it on right before you eat.
Save This is one of those recipes that feels like a treat but doesn't require much skill or fuss. Once you've made it a couple times, you'll start riffing on it without thinking twice.
Recipe Questions
- → What cut of beef is best for this dish?
Sirloin or flank steak work well due to their tenderness and flavor, especially when sliced thinly for quick searing.
- → How can I make the dish vegetarian?
Substitute the beef with firm tofu or grilled portobello mushrooms to maintain hearty texture and flavor.
- → What is the ideal way to cook the sweet potatoes?
Cut into cubes, toss with olive oil, salt, and pepper, then roast at 220°C (425°F) for 25-30 minutes until golden and tender.
- → Can the dressing be prepared ahead?
Yes, whisk together Greek yogurt, lime juice, cilantro, salt, and pepper, and refrigerate until ready to serve for enhanced flavor.
- → What sides pair well with this bowl?
Cooked quinoa or brown rice works well for extra texture, while light sparkling water with lime complements the flavors.