Save One afternoon, I was standing in my kitchen thinking about lunch, staring at a ripe avocado on the counter and some leftover beef from dinner the night before. Something clicked—why not build a bowl around them instead of making the same sandwich again? I grabbed whatever vegetables looked good, roasted them while the beef warmed up, and twenty minutes later I had something that tasted like it took hours but felt completely effortless. That bowl became my go-to whenever I needed to feel properly nourished without any fuss.
I made this for my friend Maya on a Tuesday when she mentioned being tired of sad desk lunches, and watching her face light up when she tasted it—that combination of creamy, savory, and sweet all at once—reminded me why I love feeding people. She asked for the recipe before she'd even finished the bowl, which is always the highest compliment in my book.
Ingredients
- Beef sirloin or flank steak (200 g): The leaner cuts sear beautifully and slice cleanly, which makes plating feel intentional rather than messy.
- Olive oil (2 tbsp total): One for the beef's char, one for roasting the sweet potato until its edges turn crispy and almost caramelized.
- Soy sauce (1 tsp): Just enough umami to wake up the beef without overpowering it; use gluten-free if that matters to you.
- Salt and freshly ground black pepper: Season boldly at each step or the whole bowl tastes flat.
- Sweet potato (1 medium, diced): The warm, natural sweetness here is what makes people keep coming back to this bowl.
- Ripe avocado (1): Buy it a day early if it's still hard, or use it immediately if it yields slightly to pressure—timing matters or you'll have either mushy or bitter.
- Mixed salad greens (60 g): Spinach, arugula, romaine, or whatever tastes bright to you; this is your green anchor.
- Cherry tomatoes (4, halved): They add color and a small burst of acidity that balances the richness.
- Radishes (2, optional but recommended): They bring a peppery crunch that makes your mouth want to keep eating.
- Large eggs (2): Jammy yolks are essential here—that runny center becomes part of your dressing when you break into it.
- Greek yogurt (1 tbsp): Tangier and thicker than sour cream, it anchors the dressing without making it heavy.
- Lemon juice (1 tbsp): Freshly squeezed makes a noticeable difference; bottled tastes tinny by comparison.
- Dijon mustard (1 tsp): Not the yellow ballpark kind—real Dijon adds a subtle sophistication.
- Honey (1 tsp): A tiny bit rounds out the dressing's flavor and keeps it from being aggressively tangy.
Instructions
- Heat your oven and prep your vegetables:
- Turn your oven to 200°C (400°F) and get a baking sheet ready. Toss your diced sweet potato with 1 tbsp olive oil, salt, and pepper—the pieces should be roughly the size of large dice so they roast evenly and get golden on the outside but tender inside. Spread them out on the sheet in a single layer and slide them into the oven.
- Get the beef ready to sear:
- While the sweet potato is roasting, pat your beef dry (this helps it sear rather than steam). Rub it all over with 1 tbsp olive oil, soy sauce, salt, and pepper, letting the seasoning cling to every surface. The meat should feel coated, not soaked.
- Sear the beef with confidence:
- Heat a grill pan or heavy skillet over medium-high heat until it's properly hot—you'll know when a drop of water sizzles immediately. Lay the beef down and resist the urge to move it; let it sit for 2–3 minutes until a brown crust forms. Flip it once and sear the other side for 2–3 minutes, aiming for medium-rare if you like it tender and juicy. Remove it to a cutting board to rest—this keeps the juices from running out when you slice it.
- Cook the eggs to jammy perfection:
- Fill a small saucepan with enough water to cover the eggs by an inch and bring it to a gentle simmer. Carefully lower your eggs in and set a timer for exactly 7 minutes. This timing gives you that creamy, runny yolk that breaks into the bowl and becomes part of your sauce. When time's up, scoop them out and run them under cold water immediately to stop the cooking, then peel gently under running water.
- Whisk the dressing while everything cools:
- In a small bowl, combine Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper. Whisk until smooth and slightly pourable—taste it and adjust the lemon or honey to your preference. A good dressing should make you want to drizzle it everywhere.
- Slice the beef and assemble your bowl:
- Once the beef has rested for a few minutes, slice it against the grain into thin, tender pieces. Divide your greens between two bowls, then arrange everything on top: roasted sweet potato (still a little warm is ideal), avocado slices, halved cherry tomatoes, radish slices if using, and your beef. Nestle the halved eggs in there too.
- Dress and serve:
- Drizzle the dressing over everything just before eating, or pass it on the side so people can control how much they want. Fresh herbs like cilantro or basil scattered on top add a final brightness.
Save I remember making this for myself after a week of feeling run-down, and something about the combination of protein, healthy fat, and all those colors made me feel like I was actually taking care of myself rather than just eating. It sounds simple, but that moment of sitting down with a bowl that looked like something from a magazine but tasted like something made with intention stayed with me.
Why This Bowl Works
Every component plays a role here, and they're balanced in a way that keeps you satisfied without feeling heavy. The roasted sweet potato provides warmth and natural sweetness, the beef brings salty richness, the avocado makes everything creamy, and the egg yolk ties it all together when you break it. The greens keep it feeling fresh, the tomatoes add acidity, and the dressing brings everything into harmony instead of letting the flavors feel separate.
Building Your Perfect Bowl
The beauty of this bowl is that it handles swaps gracefully. Grilled chicken thighs work beautifully if you want poultry instead of beef—they're more forgiving to cook and stay juicier. Tofu pressed until it's firm and pan-fried in the same soy and oil marinade becomes substantial and satisfying. If you want more carbs, warm brown rice or cooked quinoa under the greens makes it heartier without changing the vibe. Even the vegetables are flexible—roasted beets, cooked broccoli, shredded carrots, whatever you have on hand and enjoy eating.
The Little Details That Matter
The difference between a good bowl and a great one often comes down to small choices that don't seem important until you're eating. Toasting your nuts or seeds if you add them brings out their flavor entirely. Using fresh lemon juice instead of bottled makes the dressing taste alive. Letting the sweet potato cool slightly after roasting so it doesn't wilt the greens shows you're thinking about texture. These aren't big steps, but they're the ones that made me want to keep making this bowl instead of moving on to something else.
- Slice your beef thinly and against the grain so every bite is tender and elegant.
- Don't skip the resting time after searing—it keeps the meat juicy when you cut into it.
- If you're making this ahead, keep the dressing separate and assemble everything right before eating so nothing gets soggy.
Save This bowl has become one of those recipes I return to whenever I need to feel grounded and nourished, and I love that it looks impressive enough to serve to people but simple enough that I can make it any random Tuesday without overthinking it. It's honest food that happens to be good for you.
Recipe FAQs
- → How to achieve medium-rare doneness for the beef?
Sear the beef over medium-high heat for 2 to 3 minutes per side, then let it rest before slicing to retain its juices.
- → What’s the best way to roast sweet potatoes evenly?
Cut the sweet potatoes into uniform dice, toss with olive oil, salt, and pepper, then spread in a single layer on a baking sheet before roasting.
- → How can I make the eggs with jammy yolks?
Simmer eggs for about 7 minutes in gently boiling water, then cool immediately under cold water to stop cooking.
- → Can I substitute the dressing ingredients?
You can swap Greek yogurt for dairy-free alternatives and adjust lemon or mustard quantities to taste.
- → What greens work best in this bowl?
Mixed salad greens like spinach, arugula, and romaine provide freshness and texture that complement the rich components.