High-Protein Beef Avocado Bowl (Printable Copy)

Vibrant bowl featuring beef, avocado, sweet potato, egg, and fresh greens for a nourishing meal.

# What You Need:

→ Beef & Marinade

01 - 7 oz beef sirloin or flank steak
02 - 1 tbsp olive oil
03 - 1 tsp gluten-free soy sauce
04 - Salt and freshly ground black pepper, to taste

→ Vegetables & Greens

05 - 1 medium sweet potato, peeled and diced (7 oz)
06 - 1 tbsp olive oil
07 - 1 ripe avocado, sliced
08 - 2 cups mixed salad greens (e.g., spinach, arugula, romaine)
09 - 4 cherry tomatoes, halved
10 - 2 radishes, thinly sliced (optional)

→ Eggs

11 - 2 large eggs

→ Dressing

12 - 1 tbsp Greek yogurt
13 - 1 tbsp lemon juice
14 - 1 tsp Dijon mustard
15 - 1 tsp honey
16 - Salt and pepper, to taste

# How to Make:

01 - Preheat the oven to 400°F. Toss the diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until golden and tender.
02 - Rub the beef with 1 tablespoon olive oil, soy sauce, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Sear the beef for 2 to 3 minutes on each side for medium-rare or until desired doneness. Let rest, then slice thinly.
03 - Bring a small saucepan of water to a gentle simmer. Gently lower in the eggs and cook for 7 minutes for soft yolks. Transfer to cold water, peel, and halve.
04 - Whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
05 - Divide mixed greens between two bowls. Arrange roasted sweet potato, avocado slices, cherry tomatoes, radishes, sliced beef, and halved eggs on top. Drizzle with dressing and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, and the roasted sweet potato gives you that caramelized sweetness that makes the whole bowl taste intentional.
  • The egg yolk is basically your sauce—crack into it and everything gets silky and luxurious without needing much dressing.
  • It's the kind of meal that actually keeps you full and energized, not the kind you forget about an hour later.
  • You can prep most of it while the oven is running, so there's no standing around stressed.
02 -
  • Don't skip resting the beef—I learned this the hard way by slicing it too soon and getting tough, squeaky meat instead of tender slices.
  • Cut your avocado last or it'll turn brown and disappointing; a squeeze of lemon juice helps if you have to prep it ahead.
  • The dressing is just a vehicle for the egg yolk, so don't oversaturate—a light drizzle is all you need.
03 -
  • If you're meal prepping, keep the components separate and assemble fresh when you eat—a soggy bowl is nobody's friend.
  • Toast your radishes or add pickled ones for brightness; they cut through the richness in a way that changes everything.
Return