Pin it I threw this bowl together on a Tuesday night when the fridge was half-empty and I was too tired to think. What started as scraps turned into something I craved all week. The sweet potatoes caramelized in the oven while the beef seared fast and loud in the pan, and suddenly dinner felt like an event. That balance of creamy, smoky, and bright has stuck with me ever since.
I made this for my neighbor after she had surgery, and she texted me the next day asking for the recipe. She said it was the first thing that tasted like real food in weeks. That moment reminded me how a simple bowl can feel like care on a plate.
Ingredients
- Beef sirloin or flank steak: Thin slices sear fast and stay tender, grab whatever looks good and slice it yourself against the grain.
- Olive oil: Used twice, once for roasting and once for the beef, it brings everything together without competing flavors.
- Smoked paprika: This is what gives the beef that quiet smoky depth without a grill.
- Garlic powder: I keep this in the spice drawer for nights when fresh garlic feels like too much work.
- Sweet potatoes: They turn golden and almost candy-like in the oven, cut them evenly so they roast at the same rate.
- Avocados: Wait until theyre just ripe, firm enough to slice but soft enough to taste creamy.
- Cherry tomatoes: Their acidity cuts through the richness, I halve them so every bite gets a little burst.
- Baby spinach or mixed greens: The base that soaks up all the good juices and dressing.
- Red onion: Slice it thin and it adds a sharp bite that wakes everything up.
- Greek yogurt: The dressing stays tangy and light, way better than anything heavy or mayo-based.
- Lime juice: Freshly squeezed makes all the difference, it brightens the whole bowl.
- Fresh cilantro: I chop it rough and toss it in the dressing for that herby punch.
Instructions
- Roast the sweet potatoes:
- Preheat your oven to 220°C (425°F), toss the cubes with olive oil and a pinch of salt and pepper, then spread them out so they have space to crisp. Flip them halfway through so every side gets golden and caramelized.
- Season the beef:
- While the potatoes roast, mix the beef with olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl. Let it sit for a few minutes so the flavors settle in.
- Sear the beef:
- Get your skillet screaming hot, then sear the beef in batches for 2 to 3 minutes per side. Dont crowd the pan or it will steam instead of brown.
- Make the dressing:
- Whisk together the Greek yogurt, lime juice, cilantro, salt, and pepper in a small bowl. Taste it and adjust if it needs more lime or salt.
- Assemble the bowls:
- Divide the greens among four bowls, then layer on the roasted sweet potatoes, seared beef, avocado slices, cherry tomatoes, and red onion. Drizzle the dressing over everything and serve it right away while its still warm.
Pin it One Saturday morning I packed these bowls into containers and took them to a park potluck. Three people asked me to text them the recipe before we even finished eating. It became my go-to whenever I want to impress without actually stressing.
How to Customize Your Bowl
Swap the beef for chicken thighs or cubed tofu if you want something lighter or plant-based. Add cooked quinoa or brown rice to the bottom if you need more staying power. I have also thrown in roasted red peppers, corn, or even pickled jalapeños depending on what I have around.
Storing and Reheating
Keep the components separate if you are meal prepping, the greens and avocado wilt fast when everything is mixed. Store the beef, sweet potatoes, and dressing in separate containers and assemble fresh each day. The sweet potatoes reheat well in the oven or a hot skillet, the beef is fine cold or warmed gently.
What to Serve Alongside
This bowl is filling enough on its own, but I like pairing it with a crisp Sauvignon Blanc or sparkling water with lime wedges. If you want something on the side, go with tortilla chips and a little salsa or a simple cucumber salad.
- A handful of toasted pepitas or sunflower seeds adds crunch and richness.
- Drizzle a little hot sauce or chipotle mayo if you like heat.
- Finish with a squeeze of extra lime right before eating, it pulls everything together.
Pin it This bowl has saved me on long work nights and impressed guests on weekends, and it never feels like the same meal twice. Keep the formula and riff on the details, thats where the magic lives.
Common Questions
- → How should the sweet potatoes be prepared?
Sweet potatoes are peeled, cubed, tossed with olive oil, salt, and pepper, then roasted at 220°C (425°F) for 25–30 minutes until tender and golden.
- → What cut of beef is best for this dish?
Sirloin or flank steak thinly sliced works best, seared quickly to retain tenderness and flavor.
- → Is the dressing cooked or raw?
The dressing is a raw mixture of Greek yogurt, lime juice, chopped cilantro, salt, and pepper, providing a fresh and tangy finish.
- → Can this bowl be made vegetarian?
Yes, substitute beef with tofu or additional roasted vegetables for a vegetarian-friendly option.
- → What greens are recommended for the base?
Baby spinach or mixed greens add freshness and a mild flavor, balancing the hearty ingredients above.