Save I threw this bowl together on a rainy Tuesday when the fridge was half-empty and my energy was running on fumes. I had sweet potatoes rolling around in the crisper, some beef I'd meant to use days earlier, and an avocado that was perfectly ripe for exactly one more hour. What started as scraps turned into something I now crave at least twice a week. The colors alone—burnt orange, deep green, ruby red—make it feel like you're doing something good for yourself, even if you're eating it straight from the bowl on the couch.
The first time I made this for friends, one of them—a devoted pasta person—went quiet halfway through her bowl. Then she looked up and said, I didn't think vegetables could taste like this. I've been chasing that reaction ever since. There's something about the way the yogurt dressing clings to the spinach and the way the sweet potato soaks up the beef drippings that makes people forget they're eating what technically qualifies as a salad.
Ingredients
- Beef sirloin or flank steak (450 g, thinly sliced): Flank steak has more chew and flavor, sirloin is a little more tender—either works beautifully as long as you slice it thin against the grain.
- Olive oil (2 tbsp for beef, 1 tbsp for sweet potatoes): Don't skip the oil on the sweet potatoes or they'll steam instead of caramelize, and you'll miss that crispy-edged magic.
- Smoked paprika (1 tsp): This is what makes the beef taste like it came off a grill even though it's just a hot skillet—use the good stuff if you have it.
- Garlic powder (1 tsp): Fresh garlic burns too fast at high heat, so powder is your friend here.
- Kosher salt and black pepper (1/2 tsp each for beef, plus extra for seasoning): Season everything as you go, not just at the end—it builds flavor in layers.
- Sweet potatoes (2 medium, cubed): Go for the orange-fleshed ones, they get sweeter and stickier when roasted than the white variety.
- Avocados (2 ripe): If they're rock hard, leave them on the counter in a paper bag with a banana overnight—it's the only trick that actually works.
- Cherry tomatoes (150 g, halved): These add a juicy pop of acid that cuts through the richness of the beef and avocado.
- Baby spinach or mixed greens (100 g): I like spinach for its mild flavor, but arugula adds a peppery bite if you're feeling bold.
- Red onion (1/4 small, thinly sliced): Soak the slices in cold water for five minutes if raw onion usually bothers you—it mellows the bite without killing the crunch.
- Greek yogurt (3 tbsp): Full-fat makes the dressing silky, but 2% works fine if that's what you have.
- Lime juice (1 tbsp): Fresh lime is non-negotiable here—bottled juice tastes flat and won't give you that bright zing.
- Fresh cilantro (1 tbsp chopped): If you're one of those people for whom cilantro tastes like soap, swap in parsley or just leave it out.
Instructions
- Roast the sweet potatoes:
- Preheat your oven to 220°C (425°F). Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper, then spread them out on a baking sheet in a single layer—crowding them makes them soggy. Roast for 25 to 30 minutes, flipping halfway through, until they're golden and crispy at the edges.
- Season the beef:
- While the potatoes roast, toss the sliced beef with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl. Use your hands to really work the spices into every piece.
- Sear the beef:
- Heat a large skillet over high heat until it's almost smoking. Add the beef in a single layer—work in batches if you need to—and let it sit undisturbed for 2 minutes so it gets a deep brown crust. Flip and cook another 1 to 2 minutes, then transfer to a plate.
- Make the dressing:
- In a small bowl, whisk together Greek yogurt, lime juice, cilantro, and a pinch of salt and pepper. Taste it—if it needs more lime or salt, add it now.
- Assemble the bowls:
- Divide the spinach or greens among four bowls. Top each with roasted sweet potatoes, seared beef, avocado slices, cherry tomatoes, and red onion. Drizzle the yogurt-lime dressing over everything and serve right away.
Save I started making double batches of the roasted sweet potatoes because they disappear faster than anything else in my fridge. My partner eats them cold for breakfast with a fried egg on top, and I've been known to sneak them straight from the container at midnight. There's something about food that works at any temperature and any time of day that just feels like a small victory.
How to Make It Your Own
This bowl is a template, not a rulebook. Swap the beef for chicken thighs, shrimp, or even crispy chickpeas if you want to skip the meat entirely. Add a handful of cooked quinoa or brown rice if you need it to stick with you longer. I've made it with roasted beets instead of sweet potatoes, and it was just as good—earthier, a little more intense. The dressing is the anchor, so as long as you keep that yogurt-lime base, the rest can shift with whatever's in season or whatever you're in the mood for.
Storage and Meal Prep Notes
If you're prepping ahead, roast the sweet potatoes and cook the beef up to two days in advance—store them separately in airtight containers in the fridge. Keep the avocado, greens, and tomatoes fresh and slice them right before serving. The dressing holds up well for three days, but give it a good stir before drizzling because it tends to separate. Assemble each bowl fresh when you're ready to eat, and it'll taste just as vibrant as the first time.
What to Serve It With
Honestly, this bowl is a full meal on its own, but if you want to round it out, a wedge of lime on the side and some tortilla chips for scooping make it feel more like a spread. A cold beer or a crisp white wine—Sauvignon Blanc is my go-to—cuts through the richness and makes it feel a little more special, even on a weeknight.
- Add a drizzle of hot sauce or sriracha if you like heat.
- Top with crumbled feta or cotija cheese for extra tang and salt.
- Finish with a handful of toasted pepitas for crunch and nuttiness.
Save This is the kind of meal that makes you feel capable, even on days when everything else feels like too much. It's nourishing without being fussy, and it tastes like you care about yourself, which is sometimes the whole point.
Recipe FAQ
- → How do you cook the beef for the bowl?
The beef is thinly sliced, seasoned with olive oil, smoked paprika, garlic powder, salt, and pepper, then seared in a hot skillet for 2–3 minutes per side until just cooked through.
- → What is the best way to prepare the sweet potatoes?
Sweet potatoes are peeled, cut into cubes, tossed with olive oil, salt, and pepper, then roasted at 220°C (425°F) for 25–30 minutes until tender and golden.
- → Can the dressing be made ahead of time?
Yes, the yogurt-lime dressing with cilantro can be prepared in advance and stored in the refrigerator for a few hours to let the flavors meld.
- → Are there alternative proteins to use besides beef?
Chicken or tofu can be substituted for beef to create lighter or vegetarian variations of this bowl.
- → What greens work best for this bowl?
Baby spinach or mixed greens complement the other ingredients well, providing a fresh, leafy base with mild flavor.