Save There's a particular kind of hunger that hits around midday—not just any hunger, but the kind that demands something substantial and interesting. I discovered this bowl by accident, really, when I had roasted sweet potatoes in the fridge, a piece of good beef that needed using, and an avocado that was perfectly ripe. Instead of making three separate things, I threw them together with some greens and an egg, and suddenly I had something that felt both simple and indulgent. It became my go-to when I wanted to feel genuinely nourished, not just full.
I remember making this for a friend who'd just gotten back into the gym and was tired of eating chicken breast every single day. She took one bite of that runny egg yolk mixing with the creamy avocado and said, "This is what healthy eating should feel like." Now she makes it at least twice a week, and I get messages about how she's changed the protein ratio or swapped vegetables around. That's when I knew this bowl was really onto something.
Ingredients
- Beef sirloin or flank steak (200 g / 7 oz): Look for meat that has a bit of marbling—it stays more tender when seared quickly and won't dry out as you slice it.
- Olive oil: Use a good quality oil for the beef marinade; it makes a difference in how the crust develops.
- Soy sauce (1 tsp): The umami here deepens the beef flavor without making it salty—go gluten-free if that matters to you.
- Sweet potato (1 medium, diced): The key is cutting pieces roughly the same size so they roast evenly and get caramelized on the edges.
- Mixed salad greens (60 g / 2 cups): Choose whatever you enjoy eating raw—I like a mix that includes something peppery like arugula.
- Ripe avocado (1): Slice it just before assembling so it doesn't brown, and if yours isn't perfectly ripe, let it sit on the counter for a day.
- Cherry tomatoes (4, halved): These add brightness and a little acidity that balances the richness of the egg and avocado.
- Radishes (2, thinly sliced): Optional but honestly worth it—they bring a clean, slightly sharp bite that makes everything taste more interesting.
- Large eggs (2): The soft-boiled yolk is what ties this whole bowl together, so don't skip this step.
- Greek yogurt (1 tbsp): This makes the dressing creamy without needing mayonnaise, and it adds a subtle tang.
- Lemon juice (1 tbsp): Fresh lemon brightens everything; bottled will do in a pinch but fresh is noticeably better.
- Dijon mustard (1 tsp): A small amount gives the dressing backbone and keeps it from being too heavy.
- Honey (1 tsp): Just enough to round out the flavors and balance the acidity.
Instructions
- Get your oven ready:
- Heat to 200°C (400°F) so it's ready when you need it. This matters because you want the sweet potato to start roasting immediately.
- Roast the sweet potato:
- Toss your diced pieces with a tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet in a single layer. They'll take 20–25 minutes to turn golden and tender; you'll know they're done when the edges are caramelized and a fork slides through easily.
- Prepare and sear the beef:
- While the potato roasts, rub your beef with olive oil, soy sauce, salt, and pepper—don't be shy with the seasoning. Heat a grill pan or skillet over medium-high heat until it's properly hot, then sear the beef for 2–3 minutes per side for medium-rare. Let it rest on a clean plate for a few minutes before slicing; this keeps the juices inside where they belong.
- Cook the eggs:
- Bring a small pot of water to a gentle simmer, carefully lower in your eggs, and cook for exactly 7 minutes for that jammy, runny yolk. After time's up, transfer them to cold running water and peel them once they're cool enough to handle.
- Make your dressing:
- In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until smooth. Taste it and adjust—you want brightness but not harshness.
- Assemble the bowls:
- Divide your greens between two bowls, then arrange everything else on top: roasted sweet potato, avocado slices, cherry tomatoes, radishes if you're using them, your sliced beef, and the halved eggs. Drizzle the dressing over everything.
- Serve right away:
- This is best eaten immediately while the beef is still slightly warm and the greens haven't started to wilt.
Save There was a Tuesday when I made this for myself and ate it standing at the kitchen counter, and I found myself actually pausing between bites to taste what I was eating. That's rare—usually I eat while doing something else entirely. But there was something about that combination of warm and cool, soft and crisp, that demanded attention in the best way.
Making It Your Own
The beauty of this bowl is that it's forgiving. I've made it with grilled chicken instead of beef on nights when I wanted something lighter, and it's equally delicious. Tofu works beautifully if you're cooking for someone plant-based—just make sure you get a firm variety and season it well. You can add cooked quinoa or brown rice if you want more carbohydrates, or swap the greens around based on what's in your crisper drawer. The dressing holds everything together, so as long as that's good, the rest is flexibility.
Texture and Temperature
What makes this bowl feel satisfying is the play between temperatures and textures. The warm roasted sweet potato and beef contrast with the cool, crisp greens and creamy avocado. The egg yolk acts as a sauce that brings everything together. If you're cooking this for someone for the first time, mention that it's meant to be mixed together—that's when it becomes more than the sum of its parts.
Small Details That Matter
It's the small things that elevate this from basic to something you actually want to make. Fresh herbs scattered on top—cilantro, parsley, even microgreens if you're feeling fancy—add color and brightness. A squeeze of lime juice over the whole thing right at the end brings everything into focus. Some people love adding toasted seeds or nuts for crunch, which I completely understand.
- Toast your seeds or nuts first if you're adding them; they taste so much better than raw.
- If you don't have Greek yogurt, sour cream or even mashed avocado works as a base for the dressing.
- Make the dressing first and let it sit while you're cooking everything else so the flavors deepen.
Save This bowl has become my answer to the question of what to eat when I want something that's good for me but doesn't feel like I'm sacrificing anything. It's proof that nourishing food doesn't have to be boring.
Recipe Questions
- → How can I cook the beef for best texture?
Use medium-high heat to sear beef for 2–3 minutes per side for medium-rare. Let it rest before slicing thinly to retain juices and tenderness.
- → What’s the best way to roast sweet potatoes?
Toss diced sweet potatoes with olive oil, salt, and pepper, then roast at 200°C (400°F) for 20–25 minutes until golden and tender.
- → How do I achieve jammy yolks on the eggs?
Simmer eggs in gently boiling water for 7 minutes, then cool quickly under cold water before peeling and halving.
- → Can I substitute the dressing ingredients?
Yes, the Greek yogurt base can be swapped for sour cream or a dairy-free alternative, and proportions of lemon, honey, and mustard can be adjusted to taste.
- → What greens work best in this bowl?
Mixed salad greens like spinach, arugula, and romaine add freshness and texture, but feel free to use your favorite leafy greens.
- → Are there suggested variations for dietary preferences?
Grilled chicken or tofu can replace beef for different protein options. Adding cooked quinoa or brown rice boosts carbohydrates for extra energy.