High-Protein Beef Avocado Bowl

I stumbled onto this bowl during one of those mornings when I opened the fridge and felt both inspired and slightly panicked. There was a gorgeous avocado at peak ripeness, some beef I'd meant to use the day before, and sweet potatoes I couldn't let go to waste. Rather than scrambling to figure out what to make, I started layering things into a bowl and realized I'd created something that tasted like I'd planned it all along. That happy accident became my go-to lunch when I need real food that doesn't feel like a chore.

My partner once asked me why I was making lunch at dinner time, and I realized it was because this bowl works just as well at 6 PM as it does at noon. There's something satisfying about a meal that doesn't fit neatly into traditional categories, that lets you eat well without feeling like you're being virtuous about it.

Ingredients

• Beef sirloin or flank steak (200 g): These cuts are forgiving when seared hot and sliced thin, giving you tender pieces even if you're not a confident cook with meat.
• Olive oil: You'll need it for coating the beef and sweet potatoes, so use one you don't mind using generously.
• Soy sauce: Just a teaspoon adds savory depth to the beef without making it taste Asian-specific; grab gluten-free if that matters to you.
• Salt and black pepper: Don't skip the seasoning step—it's what makes the beef taste like beef.
• Sweet potato (1 medium): Roasting brings out its natural sweetness and creates little caramelized edges that contrast beautifully with everything else.
• Avocado (1 ripe): Ripe means it yields slightly to thumb pressure but isn't mushy; if yours is too hard, it won't slice nicely, and if it's too soft, it'll fall apart.
• Mixed salad greens (60 g): Use whatever you have—spinach, arugula, romaine—the idea is fresh and slightly peppery as your base.
• Cherry tomatoes and radishes: These add brightness and crunch; the radishes are optional but they're what stop the bowl from feeling heavy.
• Eggs (2 large): A jammy yolk here is non-negotiable—it becomes your sauce when you break into it.
• Greek yogurt, lemon juice, Dijon mustard, honey: These four ingredients become a dressing that tastes way more complex than the effort involved suggests.

Instructions

Get your oven going:

Set it to 200°C (400°F) so it's hot and ready when you prep your sweet potato. While the oven preheats, toss your diced sweet potato with a tablespoon of olive oil, a pinch of salt, and some fresh black pepper.

Roast the sweet potato:

Spread it in a single layer on your baking sheet and let it roast for 20–25 minutes, until the edges turn golden and a fork slides through easily. You'll know it's done when it smells irresistibly caramelized.

Sear the beef while the potato cooks:

Pat your beef dry, then rub it with a tablespoon of olive oil, the soy sauce, salt, and pepper. Heat a grill pan or skillet over medium-high heat until it's really hot—you want to hear a sizzle when the beef hits the pan.

Cook the beef to your liking:

Sear it for 2–3 minutes per side for medium-rare, then set it on a cutting board to rest for a few minutes before slicing thinly. This resting step keeps the juices inside the meat instead of bleeding onto your board.

Soft-boil the eggs:

Bring water to a gentle simmer in a small saucepan, carefully lower in your eggs, and set a timer for 7 minutes for that jammy, runny yolk. Cool them under cold running water, peel gently, and halve them lengthwise.

Whisk your dressing:

In a small bowl, combine Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper, whisking until it's smooth and pourable. Taste it and adjust—it should taste bright from the lemon but creamy and slightly sweet.

Assemble your bowls:

Divide your greens between two bowls, then arrange the roasted sweet potato, avocado slices, cherry tomatoes, radishes, sliced beef, and egg halves on top in whatever pattern feels right. Drizzle the dressing over everything and serve right away.

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I once made this bowl for someone who swore they didn't like salad, and watching them scoop up a piece of beef with an avocado slice, yolk running golden over everything—that's when I knew this wasn't a salad at all. It was just a really satisfying way to eat well.

Why the Components Matter

This bowl works because every element serves a purpose. The roasted sweet potato brings warmth and natural sweetness, the greens provide freshness and nutrients without heaviness, and the beef delivers protein and satisfaction. The avocado is your fat—it's creamy and keeps you full—while the egg yolk becomes an accidental sauce that ties everything together. It's not random; it's just balanced.

Making It Your Own

The beauty of this bowl is that it's forgiving and customizable without losing its identity. Swap the beef for grilled chicken, roasted tofu, or even salmon if that's what you're in the mood for. If you want more carbs, add a scoop of cooked quinoa or brown rice underneath the greens. Some days I add toasted seeds or nuts for crunch, other days I skip them. The bowl adapts to what you have and what you're craving.

Timing and Make-Ahead Tips

The whole thing takes about 45 minutes from start to finish, and most of that is hands-off roasting time. If you're meal prepping, you can roast the sweet potato and cook the beef earlier in the day, then just reheat everything gently before assembling. The dressing lasts for a few days in the fridge, so that's one less thing to make when you're ready to eat. Don't assemble more than a few minutes before serving—you want your greens to stay crisp and your egg yolk to stay runny.

• Prep your ingredients the night before if you're making this for a quick lunch.
• The sweet potato and beef taste fine at room temperature, but warming them makes the bowl feel more substantial.
• If you're cooking for one, this recipe halves easily, or you can make both servings and eat the other bowl the next day.

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This bowl became my answer to the question of what to eat when I want something real and nourishing without spending hours in the kitchen. It's the kind of meal that makes you feel good while you're eating it and even better afterward.

Frequently Asked Questions

→ How do I achieve medium-rare beef perfectly?

Heat a grill pan over medium-high heat and sear the beef for 2-3 minutes per side, then let it rest before slicing to maintain juiciness.

→ What’s the best way to cook eggs for this bowl?

Simmer eggs gently for 7 minutes for jammy yolks, then cool under cold water to stop cooking before peeling and halving.

→ Can I substitute the sweet potato with another vegetable?

Yes, roasted butternut squash or carrots work well to provide similar sweetness and texture.

→ How should I prepare the avocado for optimal taste and texture?

Use ripe avocados sliced just before serving to ensure creaminess and fresh flavor.

→ What dressing pairs best with this combination?

A tangy blend of Greek yogurt, lemon juice, Dijon mustard, and honey complements the ingredients, enhancing the overall harmony.

→ Are there any good protein alternatives to beef?

Grilled chicken or tofu can be used as protein substitutes while keeping the bowl balanced and flavorful.