High-Protein Beef Avocado Bowl (Printable)

A nourishing bowl combining roasted beef, avocado, sweet potato, and eggs over fresh mixed greens.

# What You'll Need:

→ Beef & Marinade

01 - 7 oz beef sirloin or flank steak
02 - 1 tbsp olive oil
03 - 1 tsp gluten-free soy sauce
04 - Salt and freshly ground black pepper, to taste

→ Vegetables & Greens

05 - 1 medium sweet potato, peeled and diced (7 oz)
06 - 1 tbsp olive oil
07 - 1 ripe avocado, sliced
08 - 2 cups mixed salad greens (spinach, arugula, romaine)
09 - 4 cherry tomatoes, halved
10 - 2 radishes, thinly sliced (optional)

→ Eggs

11 - 2 large eggs

→ Dressing

12 - 1 tbsp Greek yogurt
13 - 1 tbsp lemon juice
14 - 1 tsp Dijon mustard
15 - 1 tsp honey
16 - Salt and pepper, to taste

# Directions:

01 - Set the oven to 400°F (200°C).
02 - Toss diced sweet potato with 1 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 20 to 25 minutes until tender and golden.
03 - Rub beef with 1 tbsp olive oil, soy sauce, salt, and pepper. Heat a grill pan or skillet over medium-high heat and sear beef 2 to 3 minutes per side for medium-rare. Rest, then slice thinly.
04 - Bring water to a gentle simmer in a saucepan. Lower eggs carefully and cook for 7 minutes for jammy yolks. Cool under cold water, peel, and halve.
05 - Whisk Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until smooth.
06 - Divide mixed greens between two bowls. Arrange roasted sweet potato, avocado slices, cherry tomatoes, radishes, sliced beef, and halved eggs on top. Drizzle with dressing.
07 - Serve immediately, optionally garnished with fresh herbs.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making weeknight nutrition actually doable.
  • That jammy egg yolk does the work of a heavy sauce, so you get richness without feeling weighed down.
  • Once you nail the assembly, you can swap proteins or veggies based on what you have, so it never gets boring.
02 -
  • The beef needs to rest for a few minutes after cooking—skip this and you'll lose all those juices to your cutting board instead of your bowl.
  • Slice the beef against the grain and as thin as you can manage; thicker slices are chewy, thin slices are tender.
03 -
  • Buy pre-cooked rotisserie chicken if you're short on time—shredding it and warming it in the pan with a little soy sauce takes two minutes and tastes homemade.
  • The dressing keeps in the fridge for three days, so you can batch-make it if you're planning several bowls throughout the week.
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