Pin it I threw this bowl together on a Tuesday night when the fridge was half-empty and I needed something that felt like a real meal. The sweet potatoes were left over from another dinner idea I never got around to, and I had steak thawed with no clear plan. What came out of that improvised moment turned into something I make at least twice a month now. It's filling without feeling heavy, and every bite has a different texture—crispy edges from the roasted potatoes, the soft give of avocado, the char on the beef. My partner walked in halfway through and said it smelled like a restaurant, which made me unreasonably proud.
I made this for a friend recovering from a long work week, and she told me later it was the first meal in days that didnt feel like fuel. She liked that the sweetness of the potato played off the richness of the beef, and that the avocado made everything feel a little indulgent. We sat on the couch with our bowls and didnt talk much, just ate. Sometimes thats exactly what a dish needs to do—give you permission to slow down and enjoy the quiet.
Ingredients
- Beef sirloin or flank steak: Sirloin is a little more forgiving if you overcook it, but flank has better flavor if you slice it thin against the grain.
- Sweet potatoes: Cut them into even cubes so they roast at the same rate, the smaller ones always burn before the big ones are done.
- Smoked paprika: This is what gives the beef that subtle campfire taste without needing a grill.
- Avocados: Use ripe ones that yield slightly to pressure, hard avocados ruin the vibe of this bowl.
- Greek yogurt: Full-fat tastes better and makes the dressing creamy enough to cling to the greens.
- Lime juice: Fresh lime is brighter than bottled, and you need that brightness to cut through the richness.
- Cilantro: If you hate it, swap in parsley or basil, no judgment here.
Instructions
- Roast the sweet potatoes:
- Toss the cubes with olive oil, salt, and pepper, then spread them out on the baking sheet without crowding. They need space to crisp up, not steam. Flip them halfway through so you get golden edges on more than one side.
- Season the beef:
- Mix the spices and oil directly with the sliced beef in a bowl, using your hands to make sure every piece is coated. Let it sit while the potatoes roast if you have time.
- Sear the beef:
- Get the skillet screaming hot before you add the beef, and work in batches so the pan stays hot. You want a sear, not a simmer. Two to three minutes per side is enough, it will keep cooking a little after you pull it off the heat.
- Make the dressing:
- Whisk the yogurt, lime juice, cilantro, salt, and pepper together until smooth. Taste it and adjust, it should be tangy and a little creamy.
- Assemble the bowls:
- Start with greens, then layer on the sweet potatoes, beef, avocado, tomatoes, and red onion. Drizzle the dressing over the top just before serving so nothing gets soggy.
Pin it The first time I served this to a group, someone asked if I was secretly trying to get them to eat healthy. I wasnt, I just wanted something colorful that tasted good. But I guess thats the trick with bowls like this—they feel virtuous without tasting like a compromise. Everyone went back for seconds, and I felt like I'd cracked some kind of code.
How to Store and Reheat
Keep the components separate in airtight containers for up to three days. The beef and sweet potatoes reheat well in a skillet or microwave, but add fresh avocado and greens when you assemble. The dressing will last in the fridge for about four days, just give it a stir before using.
Swaps and Substitutions
If beef isnt your thing, chicken thighs or crispy tofu work beautifully here. You can swap the sweet potatoes for butternut squash or even roasted carrots if thats what you have. For a dairy-free version, use tahini thinned with lime juice and water instead of the yogurt dressing.
Serving Suggestions
This bowl is filling on its own, but if youre extra hungry, add a scoop of cooked quinoa or brown rice underneath the greens. It also pairs well with a cold beer or a glass of crisp white wine if youre in the mood.
- Serve with lime wedges on the side for anyone who wants extra brightness.
- Top with crumbled feta or cotija cheese if dairy isnt an issue.
- A handful of toasted pepitas adds crunch and a little earthiness.
Pin it This bowl has saved me on nights when I didnt have a plan but wanted something that felt intentional. I hope it does the same for you.
Recipe FAQs
- → What cut of beef works best for this bowl?
Lean cuts like sirloin or flank steak are ideal for quick searing, retaining tenderness without excess fat.
- → How should I roast the sweet potatoes?
Cut into cubes, toss with olive oil, salt, and pepper, then roast at 425°F (220°C) for 25–30 minutes until golden and tender.
- → Can I prepare the dressing ahead of time?
Yes, the yogurt-lime dressing can be mixed a few hours prior and stored in the refrigerator to enhance flavor blending.
- → Are there suitable substitutions for beef?
Chicken or tofu can replace beef for lighter or vegetarian options, adjusting cooking times accordingly.
- → What greens work well in this bowl?
Baby spinach or mixed salad greens are recommended to add fresh texture and balance the rich ingredients.