Save I threw this bowl together on a Sunday afternoon when I had leftover steak and a sweet potato that needed using. The combination turned out so balanced and filling that it became my default when I want something nourishing without fuss. There's something about the contrast between warm roasted vegetables and cool creamy avocado that just works. The yogurt dressing was a last-minute invention, and now I can't imagine the bowl without it. It's one of those meals that looks impressive but comes together quickly.
I made this for a friend who was skeptical about sweet potatoes in a savory bowl. She ended up asking for the recipe halfway through eating. The way the lime dressing ties together the richness of the beef and avocado with the slight sweetness of the roasted potatoes convinced her. Now she makes it for her own weeknight dinners and swears by the simplicity.
Ingredients
- Beef sirloin or flank steak: Thinly sliced so it sears fast and stays tender, this cut brings deep savory flavor without needing a long marinade.
- Sweet potatoes: Roasting them at high heat caramelizes the edges and makes them almost creamy inside, a perfect contrast to the greens.
- Avocado: Use ripe but firm avocados so the slices hold their shape and add that creamy richness without turning mushy.
- Cherry tomatoes: Halved for bursts of acidity that brighten each forkful and balance the heavier components.
- Baby spinach or mixed greens: A mild base that doesn't compete with the bolder flavors but adds freshness and volume.
- Greek yogurt: The dressing base, tangy and thick enough to cling to everything without being heavy like mayo.
- Lime juice and cilantro: These bring the brightness and herbal lift that make the dressing feel lively and light.
- Smoked paprika and garlic powder: Simple seasonings that add warmth and depth to the beef without overpowering it.
Instructions
- Roast the sweet potatoes:
- Preheat your oven to 220°C (425°F). Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25 to 30 minutes, flipping halfway, until they're golden and tender with crispy edges.
- Season the beef:
- While the potatoes roast, combine the sliced beef with olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl. Toss until every piece is evenly coated.
- Sear the beef:
- Heat a large skillet over high heat until it's really hot. Sear the beef in batches for 2 to 3 minutes per side, just until cooked through but still juicy. Set aside and keep warm.
- Make the dressing:
- In a small bowl, whisk together the Greek yogurt, lime juice, chopped cilantro, and a pinch of salt and pepper. Taste and adjust if needed.
- Assemble the bowls:
- Divide the greens among four bowls. Top each with roasted sweet potatoes, seared beef, avocado slices, cherry tomatoes, and red onion. Drizzle with the yogurt-lime dressing and serve right away.
Save The first time I packed this for lunch, a coworker leaned over and asked what smelled so good. It doesn't look like much in a container, but once you mix everything together, the colors and flavors come alive. That lunch break reminder stuck with me: sometimes the best meals are the ones that surprise you with how satisfying they are.
Substitutions and Variations
Swap the beef for grilled chicken thighs, shrimp, or even crispy tofu if you want a lighter or plant-based version. You can also add a scoop of cooked quinoa or brown rice to make it more filling. If you're not a fan of cilantro, try parsley or basil in the dressing. For extra heat, stir a pinch of cayenne or a drizzle of hot sauce into the yogurt.
Storing and Reheating
Store the components separately in airtight containers in the fridge for up to three days. Keep the avocado unsliced and the dressing in a small jar. When ready to eat, gently reheat the beef and sweet potatoes in the microwave or a skillet, then assemble fresh. The greens and avocado are best added cold right before serving.
Serving Suggestions
This bowl stands alone as a complete meal, but it pairs beautifully with a crisp Sauvignon Blanc or sparkling water with a wedge of lime. If you're serving it for a casual dinner party, set out the components in separate dishes and let everyone build their own bowl.
- Add a sprinkle of toasted pumpkin seeds or sunflower seeds for extra crunch.
- Serve with a side of tortilla chips or warm flatbread if you want something to scoop with.
- A squeeze of extra lime juice right before eating brightens everything up even more.
Save This bowl has become my go-to when I want something that feels like a treat but doesn't take all evening. I hope it brings you the same kind of easy satisfaction it's brought me.
Recipe Questions & Answers
- → How should the sweet potatoes be cooked for best flavor?
Roast sweet potato cubes in olive oil at 220°C (425°F) for 25-30 minutes until golden and tender, turning halfway to ensure even cooking.
- → What cut of beef works best for this bowl?
Thinly sliced beef sirloin or flank steak is ideal, seared quickly for tender, flavorful pieces.
- → Can the dressing be adjusted for different tastes?
Yes, the Greek yogurt base can be mixed with lime juice and cilantro, and salt and pepper adjusted to taste for a fresh, tangy finish.
- → Are there good substitutions for beef in this dish?
Chicken or tofu can be used as lighter or vegetarian alternatives, prepared similarly with seasoning and searing.
- → What greens work well in this bowl?
Baby spinach or mixed greens provide a fresh base that complements the richness of beef and avocado.