Beef Avocado Sweet Potato Bowl (Printable)

Tender beef paired with creamy avocado and roasted sweet potatoes over fresh greens.

# What You'll Need:

→ 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

# Step-by-Step:

01 - Preheat the oven to 425°F. Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes, turning halfway, until golden and tender.
02 - Combine beef slices with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl. Mix thoroughly to coat all pieces.
03 - Heat a large skillet over high heat. Sear the beef in batches for 2 to 3 minutes per side until just cooked through. Remove from heat and keep warm.
04 - In a small bowl, whisk together Greek yogurt, lime juice, chopped cilantro, and a pinch of salt and pepper until smooth.
05 - Divide spinach or mixed greens among four serving bowls. Top with roasted sweet potatoes, seared beef, avocado slices, cherry tomatoes, and red onion.
06 - Drizzle the yogurt-lime dressing over the bowls and serve immediately.

# Expert Advice:

01 -
  • Everything cooks quickly and comes together without fuss, even on your busiest nights.
  • The textures play off each other perfectly: crisp edges, tender beef, buttery avocado.
  • It feels indulgent but stays light enough that you wont crash an hour later.
  • You can prep the sweet potatoes ahead and just sear the beef when youre ready to eat.
02 -
  • If you skip flipping the sweet potatoes halfway, the bottoms will char and the tops stay pale.
  • Searing the beef in batches keeps the heat high, crowding the pan makes it grey and tough.
  • Slice the beef against the grain or it will chew like rubber, even if its cooked perfectly.
  • Make the dressing fresh, it only takes a minute and tastes leagues better than bottled.
03 -
  • Let the beef rest for a minute after searing so the juices redistribute and every bite stays tender.
  • Taste your avocado before slicing, if its bland, sprinkle it with a pinch of salt and a squeeze of lime.
  • Use a really hot oven for the sweet potatoes, lower heat makes them soft instead of crispy.
  • If the dressing feels too thick, loosen it with a teaspoon of water or extra lime juice.
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