High Protein Beef Avocado Bowl (View Print Version)

Vibrant beef and avocado bowl with roasted sweet potato and greens for a packed and nourishing meal.

# What You'll Need:

→ Beef & Marinade

01 - 7 oz beef sirloin or flank steak
02 - 1 tbsp olive oil
03 - 1 tsp soy sauce (gluten-free if needed)
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 (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 pepper, to taste

# Method:

01 - Preheat the oven to 400°F.
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 brown 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 and sear the beef for 2 to 3 minutes per side for medium-rare or until preferred doneness. Let rest and slice thinly.
04 - Bring a small saucepan of water to a gentle simmer. Lower eggs in and cook for 7 minutes for jammy yolks or adjust timing for desired firmness. Cool under cold running water, peel, and halve.
05 - In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
06 - Divide salad greens between two bowls. Top with roasted sweet potato, avocado slices, cherry tomatoes, radishes, sliced beef, and halved eggs. Drizzle with dressing.
07 - Serve immediately, optionally garnished with fresh herbs.

# Expert Advice:

01 -
  • It comes together in under an hour and still feels like you put real effort into lunch.
  • You get enough protein to actually stay full, plus the kind of fats that keep your brain working properly.
  • Everything can be prepped ahead and assembled cold if you're in a rush.
02 -
  • Slicing the beef against the grain is the difference between tender bites and chewy disappointment—look at the lines in the meat and cut perpendicular to them.
  • The sweet potato timing is flexible, but if you pull it out too early it'll be raw in the middle and the whole thing falls apart.
  • Don't assemble the bowl more than 15 minutes before eating or the avocado starts to brown and the greens get sad.
03 -
  • Buy your beef from a good butcher and ask them to slice it thin for you—they'll do a better job and you'll spend less time with a knife.
  • The temperature of your greens matters: keep them cold until the last moment so they stay crisp against the warm components.
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