A vibrant bowl blending tender beef, creamy avocado, and roasted sweet potatoes with fresh greens and tangy dressing.
# What You’ll Need:
→ Beef
01 - 1 lb beef sirloin or flank steak, thinly sliced
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1/2 tsp kosher salt
06 - 1/2 tsp black pepper
→ Vegetables & Fruit
07 - 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
08 - 1 tbsp olive oil
09 - 2 ripe avocados, sliced
10 - 5 oz cherry tomatoes, halved
11 - 3.5 oz baby spinach or mixed greens
12 - 1/4 small red onion, thinly sliced
→ Dressing
13 - 3 tbsp plain Greek yogurt
14 - 1 tbsp lime juice
15 - 1 tbsp chopped fresh cilantro
16 - Salt and pepper, to taste
# How To Make:
01 - Preheat oven to 425°F. Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender.
02 - Combine beef with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl. Mix to coat evenly.
03 - Heat a large skillet over high heat. Sear beef in batches for 2–3 minutes per side, cooking until just done. Set aside and keep warm.
04 - Whisk together Greek yogurt, lime juice, cilantro, salt, and pepper in a small bowl.
05 - Divide spinach or mixed greens among four bowls. Top with roasted sweet potatoes, seared beef, avocado slices, cherry tomatoes, and red onion.
06 - Drizzle with yogurt-lime dressing and serve immediately.
