Pin It I threw this bowl together on a Sunday when I had leftover steak and a sweet potato rolling around in the pantry. The avocado was perfectly ripe, the kind that gives just a little when you press it, and I figured why not turn it all into something that felt like a treat instead of leftovers. It came together fast, tasted bright and filling, and I've been making it ever since whenever I want something that feels healthy but doesn't skimp on flavor.
The first time I served this to friends, one of them scraped the bowl clean and asked if there was more dressing. I hadn't expected it to be such a hit, but the combination of warm, cold, creamy, and charred just worked. Now it's my go-to when I want to feed people something that looks impressive but doesn't stress me out.
Ingredients
- Beef sirloin or flank steak: Thinly sliced so it sears fast and stays tender, this is the hearty anchor of the bowl.
- Olive oil: Used twice, once for roasting and once for searing, it adds richness without overwhelming the other flavors.
- Smoked paprika: Gives the beef a subtle smoky depth that makes it taste more complex than it is.
- Garlic powder: A quick way to layer in savory flavor without needing to mince fresh garlic.
- Sweet potatoes: Roasted until caramelized and tender, they bring natural sweetness and a satisfying bite.
- Avocados: Creamy and mild, they cool down the warm ingredients and add healthy fats.
- Cherry tomatoes: Halved for juicy bursts of acidity that brighten every bite.
- Baby spinach or mixed greens: A fresh base that soaks up the dressing and keeps things light.
- Red onion: Thinly sliced for a sharp, crisp contrast that cuts through the richness.
- Greek yogurt: The creamy, tangy base of the dressing that clings to everything perfectly.
- Lime juice: Adds brightness and a little zing that wakes up the whole bowl.
- Fresh cilantro: Chopped into the dressing for an herbal note that ties it all together.
Instructions
- Roast the Sweet Potatoes:
- Preheat your oven to 220°C (425°F). Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer. Roast for 25 to 30 minutes, flipping halfway through, until they're golden and tender with crispy edges.
- Season the Beef:
- While the potatoes roast, combine the sliced beef with olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl. Toss everything together so each piece is coated evenly.
- Sear the Beef:
- Heat a large skillet over high heat until it's really hot. Add the beef in batches, searing for 2 to 3 minutes per side until just cooked through with a nice crust. Set aside and keep warm.
- Make the Dressing:
- In a small bowl, whisk together Greek yogurt, lime juice, chopped cilantro, and a pinch of salt and pepper. Taste and adjust if you want more lime or salt.
- Assemble the Bowls:
- Divide the greens among four bowls. Top with roasted sweet potatoes, seared beef, avocado slices, cherry tomatoes, and red onion. Drizzle with the dressing and serve right away.
Pin It I started packing this for lunch after making a big batch on Sunday nights. By Wednesday, I'd be pulling it out of the fridge at my desk, and coworkers would lean over asking what smelled so good. It holds up well, tastes just as vibrant cold, and makes weekday lunches feel less like a chore.
How to Prep Ahead
You can roast the sweet potatoes and sear the beef a day in advance, then store them in the fridge. When you're ready to eat, just reheat the beef and potatoes quickly in a skillet or eat them cold. The dressing can be whisked together and kept in a jar for up to three days, and the greens, tomatoes, and avocado are best added fresh right before serving.
Swaps and Substitutions
If you don't have beef, chicken thighs or even crispy tofu work beautifully here. Swap the Greek yogurt for tahini or a cashew cream if you want to make it dairy-free, and add a squeeze of extra lime to keep it bright. You can also toss in cooked quinoa, farro, or brown rice to make it more filling, or skip the grains entirely if you're keeping it lighter.
Serving and Storage
Serve this bowl warm or at room temperature, with the dressing on the side if you're meal prepping. Leftovers keep well in the fridge for up to three days, though the avocado may brown slightly. Store the components separately if you can, and assemble just before eating for the best texture and flavor.
- Reheat the beef and sweet potatoes gently to avoid drying them out.
- Add a handful of fresh herbs like cilantro or parsley right before serving for extra brightness.
- A squeeze of lime over the finished bowl lifts everything and adds a fresh pop.
Pin It This bowl has become one of those recipes I come back to when I want something that feels nourishing without a lot of fuss. It's colorful, satisfying, and tastes like you put in more effort than you actually did.
Recipe FAQs
- → What cut of beef works best for this bowl?
Thinly sliced sirloin or flank steak works well, providing tender, flavorful pieces that cook quickly.
- → Can I prepare the bowl ahead of time?
Roast the sweet potatoes and marinate the beef in advance for enhanced flavor; assemble fresh before serving to keep textures crisp.
- → What alternatives can replace the beef?
Chicken or tofu can substitute beef for lighter or vegetarian options while maintaining protein content.
- → How do I achieve the perfect roasted sweet potatoes?
Toss cubes with olive oil, salt, and pepper, then roast at 220°C (425°F) for 25–30 minutes until tender and golden.
- → What dressing complements the bowl's flavors?
A creamy Greek yogurt dressing with lime juice and fresh cilantro adds tang and freshness to balance the rich ingredients.