Pin it There's something about a bowl meal that makes you feel like you're getting your life together. I put this one together on a Tuesday afternoon when I was tired of sad desk lunches and wanted something that felt indulgent without the guilt—something where every component had a job to do. The moment that roasted beef hit the warm greens and the egg yolk started bleeding into everything, I knew I'd stumbled onto something I'd be making constantly.
I made this for my roommate after she mentioned craving something healthy that didn't taste like punishment, and watching her break into that soft yolk and actually close her eyes for a second—that's when I realized this bowl wasn't just efficient, it was genuinely delicious. She's asked me to make it every week since.
Ingredients
- Beef sirloin or flank steak, 200g: Pick a cut with good marbling so it stays tender even when you slice it thin—the grain matters more than you'd think.
- Olive oil: You'll need it for both the beef and sweet potatoes, so don't skimp on a bottle you actually like.
- Soy sauce, 1 tsp: This adds a subtle savory depth that makes the beef taste like it's been marinating for hours when it's really just minutes.
- Salt and freshly ground black pepper: Taste as you go—this is where most bowls fall flat because people under-season.
- Sweet potato, 1 medium: Roasting brings out the natural sweetness and gives you textural contrast against the soft avocado.
- Mixed salad greens, 60g: Pick whatever you like—spinach and arugula give you peppery notes, while romaine adds a subtle crunch.
- Ripe avocado, 1: The key word is ripe; squeeze it gently in your palm the day before and it should yield slightly but not feel mushy.
- Cherry tomatoes and radishes: The radishes add a peppery snap that wakes everything up, but honestly they're optional if you're in a hurry.
- Large eggs, 2: These are your yolk-dripping sauce, so don't cook them hard—seven minutes gives you that golden, jammy center.
- Greek yogurt, lemon juice, Dijon mustard, honey: Together these make a dressing that's creamy but bright, tying all the flavors without feeling heavy.
Instructions
- Get your oven going and prep the sweet potato:
- Heat the oven to 200°C and toss your diced sweet potato with olive oil, salt, and pepper—the oil is what gets them golden, not just hot. Spread them on a sheet in a single layer so they roast instead of steam, and slide them in.
- Season and sear the beef:
- While the sweet potato is doing its thing, rub the beef generously with olive oil, soy sauce, salt, and pepper—let it sit for a minute so the flavors settle. Heat your pan until it's almost smoking, then lay the beef in and listen for that satisfying sizzle; don't move it around, just give it two to three minutes per side for medium-rare.
- Cook the eggs to jammy perfection:
- Bring a small pot of water to a gentle simmer and carefully lower in the eggs—seven minutes is your magic number for a yolk that's still soft but set enough to handle. The cold water bath stops them from cooking any further and makes them easier to peel.
- Whisk together your dressing:
- Mix the Greek yogurt, lemon juice, Dijon, and honey in a small bowl until smooth and combined, then taste and adjust salt and pepper—this is where balance happens.
- Build your bowls:
- Start with your greens as a base, then arrange everything on top like you're composing a plate: the warm sweet potato, creamy avocado slices, halved eggs, thin-sliced beef, cherry tomatoes, and radishes if you're using them. Drizzle the dressing over everything just before eating so nothing gets soggy.
Pin it There's a moment when you're putting these bowls together that it hits you—how something this good for you can actually taste like comfort food. That's the whole point of it, really.
Timing Is Everything
The beauty of this bowl is that everything can cook simultaneously if you plan it right. Get your oven preheating and sweet potatoes roasting first, then start your water for the eggs and beef in the pan—by the time everything hits the table, it's all still warm and at its best. If you're running behind, the components hold up reasonably well at room temperature, though the greens will start to wilt if they sit too long with the dressing.
Playing With What You Have
Once you understand how this bowl works, it becomes endlessly adaptable. Swap the beef for grilled chicken breast if that's what's in your fridge, or even crumbled tempeh or tofu if you're feeding vegetarians—the dressing and roasted sweet potato are what tie it all together anyway. Add a handful of cooked quinoa or brown rice if you want more carbs, or extra greens if you're skipping the grains.
The Details That Matter
Small choices make the difference between a bowl that's forgettable and one you actually look forward to eating. The Dijon mustard in the dressing isn't there to scream mustard—it's there to make your taste buds sit up and pay attention. A squeeze of fresh lemon juice does more for this than you'd expect, brightening everything without adding heaviness. Toasted seeds or nuts sprinkled on top right before eating give you a textural contrast that makes each bite interesting instead of predictable.
- Always slice your avocado right before assembly so it doesn't oxidize and turn gray.
- If your sweet potatoes finish cooking before the beef is done, you can keep them warm in a low oven.
- Taste the dressing before you drizzle it and adjust the seasoning—this is your final chance to make the whole bowl sing.
Pin it This bowl has quietly become my go-to when I want to feel nourished without overthinking lunch. It's honest food that tastes good and makes you feel good afterward.
Recipe FAQ
- → What cut of beef works best for this bowl?
Sirloin or flank steak are ideal as they sear quickly and remain tender when sliced thinly.
- → How should the eggs be cooked for optimal texture?
Cooking eggs for about 7 minutes yields jammy yolks that add creaminess and richness to the bowl.
- → Can the sweet potatoes be prepared in advance?
Yes, roasted sweet potatoes can be cooked ahead and reheated gently to maintain their texture.
- → Is there a suggested alternative for the dressing?
A simple lemon vinaigrette or avocado-based dressing can also enhance the fresh ingredients nicely.
- → What greens complement this dish best?
Mixed salad greens like spinach, arugula, and romaine provide a crisp, fresh base that balances the flavors.
- → Can this bowl accommodate dietary restrictions?
Using gluten-free soy sauce and substituting beef with tofu or grilled chicken can cater to various dietary needs.