Save There's something about a bowl that makes eating feel intentional. One Thursday, rushed and hungry, I threw together roasted beef, avocado, and a soft egg over greens, and suddenly lunch felt like the most nourishing decision I'd made all week. The yolk broke into the warm sweet potato, the beef was tender, and I realized I'd stumbled onto something I'd want to make again and again. This bowl became my answer to that 3 p.m. slump when I needed real food, not just something quick.
I made this for my sister after she mentioned wanting to eat better, and watching her mix that runny yolk into the greens, then pause to say it was actually delicious, felt like a small victory. She texted me the recipe request the next day, which I think says everything.
Ingredients
- Beef sirloin or flank steak (200 g): Choose a cut with good marbling for tenderness; it'll sear beautifully and stay juicy even if you accidentally cook it a minute too long.
- Olive oil: You'll use it twice—once for the beef, once for the sweet potato—so don't skip the quality here.
- Soy sauce (1 tsp): This brings umami depth; grab the gluten-free version if that matters to you, and the flavor difference is honestly minimal.
- Sweet potato: Dice it evenly so every piece roasts at the same pace and gets those caramelized edges.
- Mixed salad greens (60 g): Spinach and arugula are my default, but any tender greens work; just avoid iceberg if you want the salad to actually taste like something.
- Avocado (1 ripe one): Check the give near the stem—it should yield gently to pressure but not feel mushy; slice it right before assembly so it doesn't brown.
- Cherry tomatoes and radishes: The tomatoes add brightness, the radishes add crunch; both are optional but they genuinely matter.
- Large eggs (2): Room temperature eggs cook more evenly; if yours are straight from the fridge, let them sit out for five minutes.
- Greek yogurt, lemon juice, Dijon mustard, honey: These make a dressing that's tangy and slightly sweet, nothing like the bottled stuff.
Instructions
- Get the oven ready and start the sweet potato:
- Preheat to 200°C and toss your diced sweet potato with olive oil, salt, and pepper until every piece is lightly coated. Spread it on a baking sheet in a single layer—crowding the pan makes them steam instead of roast, and you want that golden, slightly crispy exterior.
- Sear the beef while everything roasts:
- Rub the steak with oil, soy sauce, salt, and pepper, then get your pan screaming hot before the beef hits it. You'll hear it sizzle immediately, which is exactly what you want; don't move it around, just let it develop a crust for 2–3 minutes per side. Let it rest on a cutting board for a few minutes before slicing, or it'll lose all those good juices.
- Soft-boil the eggs with intention:
- Bring water to a gentle simmer and carefully lower the eggs in with a spoon so they don't crack. Set a timer for 7 minutes for that runny, golden yolk—if you prefer firmer, go 8 or 9 minutes. Cool them immediately under cold water so they stop cooking, then peel gently under running water for easier removal.
- Whisk together a dressing that actually tastes good:
- Combine Greek yogurt, lemon juice, Dijon mustard, and a touch of honey in a small bowl. The mustard keeps it from being one-note, and the honey rounds out the acidity; taste it and adjust salt and pepper until it makes you want to put it on everything.
- Assemble with intention:
- Start with greens as your base, then arrange the warm sweet potato, sliced avocado, halved tomatoes, radishes, and your sliced beef on top. Crown it with the halved eggs so the yolk is visible—this is the part people photograph.
Save My favorite part of this bowl is that moment right before you eat it, when everything is arranged and steaming slightly, and you know the next ten minutes are going to feel like actual self-care. That's when it stops being a lunch and becomes something that matters.
Timing It Right
The beauty of this bowl is that nothing has to be perfect; it all comes together naturally if you start with the sweet potato. While that roasts for 20–25 minutes, you have time to sear the beef, boil the eggs, and make the dressing without feeling rushed. I used to try to do everything at once and end up with cold components, but once I embraced the timeline, everything stayed warm and came together like it was meant to.
Making It Your Own
This bowl is flexible in the best way—I've swapped grilled chicken for beef on nights when I wanted something lighter, and it's just as satisfying. The dressing carries most of the flavor, so changing proteins or vegetables doesn't throw anything off balance. One time I added quinoa because I had it on hand, and it transformed the texture in a way that felt more substantial without being heavy.
The Small Details That Matter
These moments—the way the yolk breaks into the warm vegetables, how the avocado softens slightly from the residual heat, the contrast of crispy radish against creamy everything—are what make this bowl feel complete. It's not complicated, but it rewards attention; this is food that genuinely nourishes and actually tastes like you cared while making it.
- If you're making this for meal prep, assemble it just before eating rather than hours ahead, so the greens stay crisp and the avocado doesn't darken.
- A squeeze of fresh lemon juice right at the table adds brightness that makes the whole bowl sing.
- Toasted seeds or nuts scattered on top transform it from healthy to indulgent-feeling, even though it's still wholesome.
Save This bowl became my default when I wanted to eat well without overthinking it—which, honestly, is when the best meals happen. Make it once and you'll understand why.