Beef Avocado Sweet Potato Bowl (Print View)

A flavorful bowl featuring seared beef, creamy avocado, and roasted sweet potatoes with fresh greens.

# Components:

→ 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

# Directions:

01 - Preheat the oven to 425°F. Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until golden and tender.
02 - In a bowl, combine beef with olive oil, smoked paprika, garlic powder, salt, and black pepper. Mix to coat evenly.
03 - Heat a large skillet over high heat. Sear beef in batches for 2 to 3 minutes per side until just cooked through. Remove and keep warm.
04 - Whisk together Greek yogurt, lime juice, cilantro, and season with salt and pepper in a small bowl.
05 - Divide spinach or mixed greens among four bowls. Top each with roasted sweet potatoes, seared beef, avocado slices, cherry tomatoes, and red onion.
06 - Drizzle the bowls with the yogurt-lime dressing and serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but leaves you feeling clear-headed and fueled, not weighed down.
  • Every bite has a different texture—creamy, crispy, tender, fresh—so it never gets boring.
  • You can prep the sweet potatoes and dressing ahead, then sear the beef in under five minutes when hunger hits.
02 -
  • Slice the beef as thin as you can manage and always cut against the grain—this is the difference between tender bites and chewy rubber.
  • Don't move the beef around in the pan or you'll steam it instead of searing it, and you'll lose that caramelized crust that makes it taste so good.
  • If your sweet potatoes aren't getting crispy, your oven might be running cool—crank it up to 230°C (450°F) and give them an extra five minutes.
03 -
  • Let the beef rest for a minute after searing so the juices redistribute—if you cut into it right away, all that moisture ends up on the cutting board instead of in your bowl.
  • Taste your dressing before you dress the whole bowl, because lime juice and yogurt tang can vary wildly depending on the brand and the fruit.
  • If you're cooking for one, halve the recipe but roast the full batch of sweet potatoes anyway—you'll thank yourself later when lunch is already halfway done.
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