Save There was this Tuesday when I needed something that would actually fill me up, and I found myself standing in front of the open fridge thinking about all the separate ingredients I had—a good piece of beef, an avocado that was perfectly ripe, some sweet potato. Instead of cooking them as sides, I threw them all into one bowl and suddenly it made sense. The combination of warm and cool, creamy and crisp, felt like the kind of meal that could actually sustain me through an afternoon of work.
I made this for a friend who was trying to be stricter about what she ate, and watching her face when she tasted it—like she wasn't expecting something this good to actually be good for her—made me realize how much of eating well is just about not punishing yourself. Now whenever she visits, she asks for it by name.
Ingredients
- Beef sirloin or flank steak, 200 g: The cut matters here because you want something that gets tender when sliced thin, not chewy. I learned the hard way that cheaper cuts need more time or different treatment.
- Olive oil: Use it for both the beef marinade and roasting the sweet potato—it's the backbone of flavor here.
- Soy sauce, 1 tsp: This is your savory note, keeping everything from tasting too light and virtuous.
- Salt and freshly ground black pepper: Taste as you go because the dressing also seasons the bowl.
- Sweet potato, 1 medium: Roasting it brings out a natural sweetness that balances the salty beef perfectly.
- Avocado, 1 ripe: The texture matters as much as the taste—you want it soft enough to spread with a spoon but not brown around the edges.
- Mixed salad greens, 60 g: Pick something with personality like arugula or baby spinach, not just iceberg.
- Cherry tomatoes and radishes: These add the fresh crunch that keeps the bowl from feeling heavy.
- Eggs, 2 large: The jammy yolk is what ties everything together, so timing the boil is worth getting right.
- Greek yogurt, 1 tbsp: This base for the dressing gives you creaminess without heaviness.
- Lemon juice, 1 tbsp: Brightness is everything—it wakes up all the other flavors.
- Dijon mustard and honey, 1 tsp each: Together they make a dressing that's complex enough to make this feel special.
Instructions
- Get your oven ready and start the sweet potato:
- Preheat to 200°C (400°F) and toss your diced sweet potato with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer so they get that golden, caramelized edge—this is where the real flavor comes from. They'll need 20 to 25 minutes, so start them first.
- Season and sear the beef:
- While the sweet potato is roasting, rub your beef with olive oil, soy sauce, salt, and pepper. Get a grill pan or skillet screaming hot over medium-high heat and sear the meat for 2 to 3 minutes per side until you get a brown crust. This is non-negotiable for taste. Let it rest for a few minutes, then slice it thin against the grain.
- Boil your eggs to that perfect jammy state:
- Bring a small pot of water to a gentle simmer and carefully lower in your eggs. Set a timer for 7 minutes—this gives you that golden, runny yolk that makes everything better. Cool them under cold running water, peel gently, and halve them.
- Mix the dressing while you catch your breath:
- Whisk together the Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl. Taste it and adjust because this is what brings everything together.
- Assemble and serve:
- Divide your greens between two bowls as your base. Arrange the roasted sweet potato, avocado slices, tomatoes, radishes, sliced beef, and halved eggs on top like you're building something you want to look at. Drizzle the dressing over everything and serve right away.
Save One morning I made this for myself as a late breakfast, and something about eating it slowly at the kitchen counter—not rushing, really tasting each component—made me understand that this bowl wasn't about being healthy, it was about being kind to myself. That shift in perspective changed how I cook now.
Making It Your Own
This bowl is a foundation, not a rule. I've swapped the beef for grilled chicken when I had it, and the bowl tasted just as good with a completely different texture. Once I even used crumbled tofu when someone vegetarian came over, and everyone ate it without hesitation. The structure stays the same—protein, greens, roasted vegetable, fresh elements, good dressing—but what fills those slots can change based on what you have or what you're craving.
Building Texture and Flavor
The secret to this bowl not feeling boring is the contrast between elements. The warm roasted sweet potato against cool avocado, the crunch of radish against soft greens, the creamy egg yolk breaking into everything. I learned to think about each component not just for nutrition but for how it feels in your mouth. That's what makes you actually want to eat it instead of feeling like you have to.
Quick Variations and Shortcuts
If you're pressed for time, roasted sweet potato can be made the night before and served cold, and the eggs can be boiled earlier in the day. The dressing also keeps for a few days in a container, so you could batch that too. I sometimes add cooked quinoa or brown rice when I know I need more carbohydrates for an active day.
- Toast some seeds or nuts and scatter them on top for crunch that changes everything.
- A handful of fresh herbs like cilantro or parsley brightens it up if it feels like it needs something.
- Make extra dressing because you'll want to use it on other things throughout the week.
Save This bowl became my answer to the question of what actual nourishment looks like. It's satisfying without being heavy, special without being complicated, and it tastes even better when you sit down and actually pay attention while eating it.
Kitchen Q&A
- → How can I ensure the beef stays tender?
Choose sirloin or flank steak and avoid overcooking. Sear the beef quickly on high heat, aiming for medium-rare or your preferred doneness. Let it rest before slicing to retain juices.
- → What's the best way to cook the sweet potatoes?
Roast diced sweet potatoes at 200°C (400°F) for 20–25 minutes with olive oil, salt, and pepper until they're golden and tender.
- → Can I substitute the dressing ingredients?
Yes, you can swap Greek yogurt for a dairy-free alternative and adjust lemon or mustard levels to taste while keeping a balance of tangy and sweet notes.
- → How do I prepare the eggs for a jammy yolk?
Gently simmer large eggs for 7 minutes, then cool in cold water before peeling and halving to achieve a soft, slightly runny yolk.
- → What greens work best in this bowl?
A mix of spinach, arugula, and romaine adds varied texture and freshness, complementing the richer ingredients.
- → Are there protein alternatives to beef?
Grilled chicken or tofu can be used instead of beef while maintaining a high-protein profile and satisfying texture.