Save There's something about a bowl that feels intentional, you know? I was standing in my kitchen on a Tuesday afternoon, staring at a beautiful piece of beef sirloin I'd picked up, some perfectly ripe avocados, and eggs that needed using up. I didn't want a salad, and I didn't want a heavy dinner—I wanted something that felt like it was actually nourishing me, not just filling time before bed. That's when I started layering: the beef, the greens, the golden sweet potato, the egg with its jammy yolk running all over everything. It was messy and vibrant and exactly what I needed, and I've been making it ever since.
I made this for a friend who was going through that phase where she was trying to eat better but kept ordering takeout, and watching her face when that egg yolk broke open into the whole bowl—it felt like I'd given her permission to enjoy something healthy. She's been making it for meal prep ever since, and I like to think that bowl changed something for her, even if it sounds small.
Ingredients
- Beef sirloin or flank steak (200 g): This is your protein anchor, and I've learned that letting it rest after searing is what keeps it tender instead of tough—don't skip that step.
- Olive oil (2 tbsp total): One for the beef and one for the sweet potato; it's the invisible magic that makes everything taste like you meant it.
- Soy sauce (1 tsp): Just enough to whisper umami into the beef without overwhelming it; use gluten-free if that matters to you.
- Salt and freshly ground black pepper: Don't use the pre-ground stuff if you can help it—fresh pepper tastes like actual pepper, not dust.
- Sweet potato (1 medium, diced): The roasting is everything here—it transforms into these little golden nuggets of caramelized sweetness.
- Mixed salad greens (60 g): I use whatever looks fresh—spinach, arugula, romaine—it's honestly not precious, just needs to be something you enjoy eating.
- Avocado (1 ripe): Choose one that yields slightly to pressure, and slice it just before assembly or it'll brown and look sad.
- Cherry tomatoes (4, halved): These add brightness and a little burst of acidity that cuts through the richness.
- Radishes (2, optional): They give you this peppery crunch that feels like a surprise in each bite.
- Large eggs (2): The jammy yolk is non-negotiable here; 7 minutes gives you that barely-set white with a soft center.
- Greek yogurt (1 tbsp): This is your creamy base for the dressing, and it gives you protein without heaviness.
- Lemon juice (1 tbsp): Fresh only—the bottled stuff tastes like regret in a bowl.
- Dijon mustard (1 tsp): Just enough tang to make everything taste more alive.
- Honey (1 tsp): A touch of sweetness that rounds out all the sharp and savory notes.
Instructions
- Heat your oven and prep the sweet potato:
- Get the oven to 200°C (400°F) and toss your diced sweet potato with a tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet in a single layer—don't crowd it or it'll steam instead of roast—and slide it in.
- Sear the beef while the potato roasts:
- Rub your beef with the remaining olive oil, soy sauce, salt, and pepper, then get a grill pan or skillet hot over medium-high heat. You're listening for that sizzle when the meat hits—that's how you know it's ready. Two to three minutes per side for medium-rare, then let it rest on a cutting board for a few minutes before slicing; this is when the juices redistribute and it stays tender.
- Soft boil the eggs:
- Bring a small pot of water to a gentle simmer and carefully lower the eggs in using a spoon. Seven minutes gets you that creamy, runny yolk with just-set whites. When time's up, run them under cold water immediately so they stop cooking, then peel and halve them.
- Make the dressing:
- In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until it's smooth and pourable. Taste it—the flavors should feel balanced, a little tangy, a little sweet, definitely alive.
- Assemble the bowls:
- Divide the greens between two bowls as your base. Arrange the roasted sweet potato, avocado slices, cherry tomatoes, radishes, sliced beef, and halved eggs on top like you're painting a picture. Drizzle the dressing over everything.
Save There was this one time I made it for myself on a Sunday after a long week, and I sat at my kitchen counter in the quiet morning light, and it tasted like I was taking care of myself. That's what this bowl does—it tastes like intention and care.
Why This Bowl Works
This isn't a salad pretending to be a meal; it's a complete, satisfying lunch or dinner that actually keeps you full. The combination of protein, healthy fat, and roasted vegetables hits differently than just throwing greens on a plate. I've learned that when each element has its moment—the seared beef, the caramelized sweet potato, the silky yolk—the whole thing becomes greater than the sum of its parts. It's also forgiving enough to adjust based on what's in your fridge and who you're feeding.
Building Your Bowl
The order of assembly matters more than you'd think. Start with your greens as the base because they'll stay crisp a little longer, then layer the warm elements first—the hot sweet potato and warm beef create this temperature contrast that makes the bowl feel alive. The avocado and egg go on top so they don't get crushed, and the dressing goes last so everything doesn't get soggy before you eat it. I've found that building it just before eating, rather than making it ahead, keeps everything tasting fresh and intentional.
Make It Your Own
This is the beautiful thing about bowls—they're a template, not a prescription. I've made it with grilled chicken when I didn't have beef, and with roasted chickpeas when I wanted to keep it vegetarian, and both times it was just as satisfying. The principles stay the same: something protein-rich, something roasted and caramelized, something creamy, something bright. You can add cooked quinoa or brown rice if you want more substance, sprinkle it with toasted seeds or nuts for crunch, even swap the greens for something different.
- Grilled chicken or tofu swaps in beautifully if beef isn't your thing.
- Roasted chickpeas are your vegetarian protein powerhouse.
- A handful of roasted nuts adds crunch and another layer of richness.
Save This bowl became my go-to when I wanted to feel nourished and present, not rushed or obligatory. Make it for yourself, or make it for someone you want to take care of—either way, it tastes like you meant it.
Common Questions
- → How do I cook the beef for optimal tenderness?
Use sirloin or flank steak and sear over medium-high heat for 2-3 minutes per side to medium-rare, then let it rest before slicing thinly.
- → What’s the best way to roast 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 tender and golden.
- → How can I achieve perfectly cooked eggs for this bowl?
Simmer eggs gently for 7 minutes to get jammy yolks, then cool in cold water before peeling and halving.
- → Can I substitute the beef with other proteins?
Yes, grilled chicken or tofu work well as alternatives for variety while maintaining balance in the bowl.
- → How is the dressing prepared and what flavors does it add?
Whisk Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper together to create a tangy, slightly sweet dressing that complements the bowl’s ingredients.