High Protein Beef Avocado Bowl (Printable Version)

A satisfying bowl with roasted beef, avocado, sweet potato, eggs, and fresh greens, perfect for a nourishing meal.

# What You'll 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 freshly ground black pepper, to taste

# How To Make It:

01 - Set the oven to 400°F (200°C) to prepare for roasting sweet potato.
02 - Toss 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.
03 - Rub beef with 1 tablespoon olive oil, soy sauce, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Sear beef for 2 to 3 minutes on each side for medium-rare or desired doneness. Allow to rest, then slice thinly.
04 - Bring a small saucepan of water to a gentle simmer. Lower eggs in and cook for 7 minutes for jammy yolks. Cool under cold running water, peel, and halve each egg.
05 - In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
06 - Divide mixed greens between two bowls. Arrange roasted sweet potato, avocado slices, cherry tomatoes, radishes, beef slices, and halved eggs atop the greens. Drizzle with dressing.
07 - Garnish with fresh herbs if desired and serve immediately.

# Expert Advice:

01 -
  • It feels fancy enough for a restaurant but takes less than 45 minutes from start to plate.
  • You get to eat something genuinely nourishing without any of the guilt or complicated prep work.
  • The leftovers actually taste better the next day when everything has mingled together.
02 -
  • Cut your sweet potatoes small and uniform or some pieces will be burnt while others stay hard; this mistake taught me everything about cooking at the same speed.
  • Don't assemble the bowl until you're ready to eat it, or the greens will wilt under the warm beef and potato.
  • The dressing is what ties this whole thing together; don't skip it or skimp on whisking, because it transforms each bite.
03 -
  • Cook your beef to medium-rare maximum, or it becomes tough; if you like it well-done, use a more forgiving cut like chuck and cook it longer and slower.
  • Have all your ingredients prepped before you start cooking so you're not scrambling to slice avocado while the beef is getting cold.
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