Save There's something about the way a perfectly cooked egg yolk breaks into a warm bowl of greens that makes lunch feel like self-care. I discovered this bowl during a phase when I was trying to eat better without sacrificing flavor, and somehow it became the recipe I make most when I want to feel genuinely nourished. The creamy avocado, the salty beef, the golden sweet potato—everything has a job, and they all work together beautifully. It's the kind of meal that looks impressive but takes barely longer than ordering takeout.
I made this for my friend who'd just started going to the gym, and she looked at the plate like I'd performed magic. The conversation shifted to how restaurant bowls cost three times as much and taste half as good. Now she makes it every Sunday, and I love that something I invented in my kitchen ended up becoming her meal prep staple.
Ingredients
- Beef sirloin or flank steak (200 g): Choose a cut that's marbled but lean—sirloin is forgiving and doesn't dry out when you sear it quickly over high heat.
- Olive oil: You'll use it three ways here, so don't skip it or use cheap stuff that tastes like nothing.
- Soy sauce (1 tsp): This isn't about flavor domination, just a whisper of umami that makes the beef taste meatier.
- Salt and freshly ground black pepper: Season boldly at each stage—the sweet potato, the beef, the dressing—not just at the end.
- Sweet potato (1 medium): Peel it before roasting so you get crispy edges; the inside becomes creamy and almost buttery.
- Mixed salad greens (60 g): Use whatever you like, but sturdy greens hold up better to the warm components and dressing than delicate lettuces.
- Avocado (1 ripe): Buy it a day or two before if it's rock-hard; a ripe avocado should yield slightly to thumb pressure.
- Cherry tomatoes (4): Halve them just before serving so they don't weep into the greens.
- Radishes (2, optional): They add a sharp, peppery crunch that balances all the richness; I never skip them.
- Large eggs (2): Room temperature eggs are easier to peel after cooking, so pull them out of the fridge 10 minutes early.
- Greek yogurt (1 tbsp): This makes the dressing creamy without needing mayo or heavy cream.
- Lemon juice (1 tbsp): Freshly squeezed tastes noticeably better than bottled here.
- Dijon mustard (1 tsp): Just enough to add a subtle tang and emulsify the dressing.
- Honey (1 tsp): A tiny touch of sweetness that softens the mustard's bite.
Instructions
- Preheat and prep the sweet potato:
- Get your oven to 200°C (400°F) and while it heats, toss your diced sweet potato with olive oil, salt, and pepper until every piece glistens. Spread it in a single layer on a baking sheet—crowding it traps steam and makes it mushy instead of crispy.
- Roast the sweet potato:
- Slide it into the oven for 20 to 25 minutes, stirring halfway through if you remember. It's done when the edges are caramelized and a fork slides through easily.
- Sear the beef:
- While the potato roasts, rub your beef with olive oil, soy sauce, salt, and pepper, then let it sit for a minute so the seasoning sticks. Heat a grill pan or heavy skillet over medium-high heat until it's almost smoking, then lay the beef down and don't move it for 2 to 3 minutes—that's how you get a proper crust.
- Rest the beef:
- Flip it and give the other side another 2 to 3 minutes for medium-rare (it'll keep cooking after you remove it), then move it to a warm plate to rest while you finish everything else. This keeps the inside tender instead of tough.
- Soft-boil the eggs:
- Bring a small pot of water to a gentle simmer and carefully lower your room-temperature eggs in with a spoon. Set a timer for 7 minutes—that gives you a jammy yolk that breaks into the salad like a warm sauce.
- Cool and peel the eggs:
- When the timer goes off, transfer them immediately to a bowl of cold running water so they stop cooking. Once cool, gently roll them on a hard surface and peel under cool water, starting from the wider end where the air pocket makes it easier.
- Make the dressing:
- In a small bowl, whisk Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until smooth. Taste it and adjust—it should be tangy, slightly sweet, and creamy.
- Assemble the bowl:
- Divide your greens between two bowls, then arrange the roasted sweet potato, sliced beef, avocado, cherry tomatoes, radishes, and halved eggs on top in whatever way looks good to you. Drizzle the dressing over everything and serve right away before the warm ingredients wilt the greens.
Save My sister said once that this bowl tasted like someone actually cared about what she was eating, and I think that's the whole point. It's not fussy or pretentious, but it's thoughtful—every ingredient earns its place.
Why This Bowl Works
The magic here is contrast: warm and cool, creamy and crisp, rich and fresh all at once. The warm roasted sweet potato and beef soften the greens just slightly, while the cool avocado and radishes keep things from feeling heavy. That dressing ties everything together without being thick or coating, so you taste each component clearly. It's a bowl that teaches you something about balance every time you eat it.
Making It Your Own
This recipe is a skeleton that invites you to improvise. Some days I add crispy chickpeas for extra crunch, other times I swap the beef for grilled chicken breast or even marinated tofu if I'm eating lighter. You can pile on cooked quinoa or brown rice if you want more carbohydrates, or skip the grains entirely and add extra vegetables instead. A handful of toasted seeds—sunflower, pumpkin, sesame—adds texture and makes it feel even more substantial.
Timing and Make-Ahead
The beauty of this bowl is that almost everything can be prepped in advance. You can roast the sweet potato and cook the beef the night before, then reheat them gently or eat them cold (the bowl is still delicious that way). The dressing keeps for three days in the fridge. The only things you want to do fresh are slicing the avocado and boiling the eggs, because those deteriorate if made ahead. This means weeknight dinner can be assembled in five minutes if you've done a tiny bit of prep.
- Make the dressing up to three days ahead and store it in a jar in the fridge.
- Roast sweet potatoes and cook beef up to one day ahead, then assemble fresh whenever you're hungry.
- Peel and halve eggs just before serving so the yolk stays golden and runny.
Save This bowl has become my answer to the question of what to make when I want to feel good about eating. It tastes like it took hours, but it's honest food made in under 45 minutes.
Recipe FAQs
- → How do I cook the beef for this dish?
Rub beef with olive oil, soy sauce, salt, and pepper, then sear in a hot pan for 2–3 minutes per side until medium-rare or cooked to preference. Let rest before slicing thinly.
- → What is the best method to cook the eggs?
Simmer eggs gently in water for 7 minutes for jammy yolks, then cool under running water before peeling and halving.
- → Can I substitute the sweet potato with another vegetable?
Yes, roasted butternut squash or carrots work well as alternatives, offering similar sweetness and texture.
- → How should the dressing be prepared?
Whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and creamy for a tangy, balanced dressing.
- → Are there options for protein variations?
Grilled chicken or tofu can replace beef for different preferences while maintaining the bowl's protein content.