Save There's a moment mid-week when you realize you've been eating the same sad desk lunch for three days straight, and that's when this bowl saved me. I was testing recipe ideas for a friend who kept saying she needed something that didn't feel like deprivation, and when I assembled this for the first time, she literally paused mid-bite and said, "This is what I've been craving." The beauty is in how each component holds its own—the beef stays tender, the avocado creams everything together, and that jammy egg yolk becomes the golden moment you've been waiting for.
I made this for my sister on a Saturday when she mentioned offhandedly that she was trying to eat better but was bored with salads. Watching her actually finish the entire bowl and ask for the recipe was worth every chopped tomato and whisked dressing. She now makes it every Tuesday, which tells you everything about how this dish fits into real life.
Ingredients
- Beef sirloin or flank steak (200 g): Choose a cut with some visible marbling for tenderness—it forgives slight overcooking and stays juicy.
- Olive oil: Use it to coat the beef and potatoes; it creates that golden sear everyone deserves.
- Soy sauce (1 tsp): Just enough to add a savory depth without overpowering the other flavors.
- Sweet potato: Diced small means more caramelized edges, which is where the sweetness concentrates.
- Mixed salad greens (60 g): Spinach and arugula together give you earthiness plus a gentle bite.
- Ripe avocado: Buy it a day early if it's rock-hard, or just accept that timing is everything with avocado.
- Cherry tomatoes and radishes: The tomatoes add juicy bursts, and radishes bring a peppery crunch that wakes up your palate.
- Eggs (2 large): The jammy yolk is non-negotiable—it's the sauce that ties everything together.
- Greek yogurt (1 tbsp): It grounds the dressing without making it heavy or mayonnaise-adjacent.
- Lemon juice, Dijon mustard, honey: These three create a bright, balanced dressing that doesn't need to sit around.
Instructions
- Get your oven hot and your sweet potato roasting:
- Preheat to 200°C (400°F). Toss diced sweet potato with olive oil, salt, and pepper, spread it on a baking sheet in a single layer, and slide it in. You're aiming for 20–25 minutes until the edges turn golden and the centers are fork-tender.
- Season and sear the beef:
- While the oven works, rub your beef with olive oil, soy sauce, salt, and pepper. Get your grill pan or skillet very hot—you want a good sizzle when the meat hits—then sear for 2–3 minutes per side for medium-rare. The key is not fussing with it; let it sit there undisturbed so a proper crust forms.
- Cook your eggs to jammy perfection:
- Bring water to a gentle simmer in a small saucepan, carefully lower in your eggs, and set a timer for 7 minutes. This gives you that barely-set white with a runny, glossy yolk that will make everything taste better.
- Make your dressing:
- Whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl. Taste it and adjust—you want it bright but creamy, like you could drink it if no one was looking.
- Assemble with intention:
- Divide your greens between two bowls. Arrange everything on top: roasted sweet potato, avocado slices, halved tomatoes, radishes, thinly sliced beef, and halved eggs. Drizzle the dressing over everything just before serving.
Save There's something grounding about a bowl this colorful and balanced sitting in front of you, especially on a day when you need to feel like you're taking care of yourself. It became the bowl I make when I want to feel accomplished without stress, which turned out to be more often than I expected.
Timing Everything So It Comes Together Hot
The magic here is that your sweet potato and beef cook simultaneously—start both at the same time, get your eggs going while those finish, and by the time you're making dressing, everything is ready to assemble. It's not complicated timing, but it feels professional when all the components land on your bowl at their best moment. The only thing that matters is eating it immediately after assembly; a bowl waiting around loses its conviction.
Making It Your Own Without Losing the Balance
Some days I swap the beef for grilled chicken because I'm tired or because it's what's in the fridge—the bowl doesn't fall apart, it just tastes different, which is fine. Brown rice or quinoa underneath instead of just greens turns it into something heavier and more filling. The core logic stays the same: protein, healthy carbs, fats from the avocado, and vegetables that add color and crunch.
Why This Becomes a Regular Bowl Rather Than a One-Time Thing
It's not trendy or Instagram-dependent, just a solid, nourishing lunch that tastes good and keeps you satisfied. The ingredients aren't expensive, the technique isn't finicky, and the flavors work together without demanding anything fancy.
- Toasted seeds or nuts scattered on top add crunch and extra protein if you want them.
- A splash of hot sauce or sriracha on the side transforms it into something spicier if you're in that mood.
- This bowl actually tastes better with a crisp white wine on the side if you have time to sit down and eat slowly.
Save This bowl exists in that perfect space between restaurant-quality and weeknight-reasonable, which is why it keeps showing up in my kitchen. Make it once, and you'll understand why people ask for it again.
Recipe FAQs
- → How should the beef be cooked for best texture?
For a tender and juicy result, sear the beef in a hot skillet for 2–3 minutes per side, aiming for medium-rare, then let it rest before slicing thinly.
- → What is the best way to prepare the sweet potato?
Dice the sweet potato, toss with olive oil, salt, and pepper, then roast at 200°C (400°F) for 20–25 minutes until golden and tender.
- → How to achieve perfectly cooked eggs for this bowl?
Simmer the eggs gently for about 7 minutes for jammy yolks, then cool in cold water before peeling and halving.
- → What ingredients are used to make the dressing?
The dressing combines Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper for a balanced tangy and sweet flavor.
- → Can this bowl be adapted for other proteins?
Yes, grilled chicken or tofu can replace beef, maintaining the protein content and complementing the dish’s flavors.