Save I discovered this bowl on a Tuesday afternoon when my fridge was half-empty and my stomach was very full of impatience. Somehow, scattering leftover roasted sweet potato, a handful of greens, and some beef I'd seared minutes earlier into a bowl felt like the most logical thing to do, and the moment I cracked that jammy egg on top, everything clicked. The runny yolk became this instant sauce that made every bite feel intentional. Now it's become my go-to when I need something that tastes thoughtful but doesn't require overthinking.
I made this for a friend who was starting a new fitness routine, and watching her face light up when she realized how good it tasted while also being genuinely nourishing was the real payoff. She asked for the recipe three times that week. Now whenever I assemble one of these bowls, I think about how a well-built meal can be both delicious and feel like it's actually doing something for you.
Ingredients
- Beef sirloin or flank steak: Use a good quality cut that's about the same thickness throughout; it cooks more evenly and stays tender when you don't overcook it.
- Olive oil: A regular olive oil for cooking is fine here—save the fancy stuff for the dressing if you want.
- Soy sauce: The umami anchor that makes the beef taste like beef, not just salt and protein; grab the gluten-free version if you need to.
- Sweet potato: Peeling and dicing into roughly the same size ensures they all finish roasting at the same moment, golden and caramelized at the edges.
- Mixed greens: Whatever you have works—spinach is mild, arugula adds a peppery kick, romaine brings crunch.
- Avocado: Pick one that yields slightly when you squeeze it gently; too hard and it feels waxy, too soft and it's mealy.
- Eggs: Large eggs matter here because you want that generous yolk; the seven-minute timing is what creates that jammy sweet spot.
- Greek yogurt, lemon juice, Dijon mustard, and honey: These four ingredients make a dressing that tastes complex but is honestly just whisked together in a bowl—no emulsifying stress.
Instructions
- Get the oven ready and start the sweet potato:
- Heat your oven to 200°C (400°F) and toss the diced sweet potato with olive oil, salt, and pepper. Spread it on a baking sheet in a single layer so the edges get crispy and the centers get soft—this takes about 20 to 25 minutes.
- Sear the beef while the oven works:
- Rub the steak with oil, soy sauce, salt, and pepper, then get a grill pan or skillet smoking hot over medium-high heat. You'll hear the beef sizzle the moment it hits the pan—that's the crust forming. Sear for 2 to 3 minutes per side for medium-rare, then let it rest on a cutting board for a few minutes before slicing thin.
- Soft-boil the eggs to that perfect jammy stage:
- Bring water to a gentle simmer in a small saucepan and carefully lower in the eggs using a spoon. Set a timer for seven minutes—this is the magic number for a runny yolk with a set white. When the timer goes off, transfer them to a bowl of cold water, let them cool, then peel and halve.
- Make a dressing that feels effortless:
- Whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl. Taste it and adjust—if it's too tangy, add a touch more honey; if it's too sweet, squeeze in more lemon.
- Assemble with intention:
- Divide the greens between two bowls, then arrange the roasted sweet potato, avocado slices, cherry tomatoes, radishes, sliced beef, and halved eggs on top like you're building something beautiful. Drizzle the dressing over everything and serve right away while the beef is still warm and the greens haven't started to wilt.
Save There was a moment when I realized this bowl had become my answer to almost every question my kitchen faced: what's for lunch, what do I make when I'm tired but want to eat well, what do I bring to a friend's place when they're making healthy changes. It stopped being just a recipe and became a framework I could adjust based on whatever I had.
Building Your Perfect Bowl
The beauty of this bowl is that nothing here is fixed in stone. Roasting times vary depending on your oven and how small you cut things, so lean on your eyes and nose—when the sweet potato smells sweet and caramelized and the edges are starting to crisp, it's done. If beef isn't your thing, a piece of grilled chicken breast or even a block of marinated tofu works beautifully. The bowl became versatile precisely because I've had to improvise so many times.
Eating Intentionally Without Overthinking It
I used to stress about whether I was eating the right thing, and then I started building bowls like this one and stopped worrying because the proof was immediate—I felt better. There's protein, there's fat from avocado and egg, there's fiber from the greens and sweet potato, and there's flavor in every single component. It tastes indulgent but lands differently in your body than food that's just heavy.
Timing and Prep
The first time I made this, I started with the eggs instead of the sweet potato and rushed through everything in the wrong order, which meant the eggs finished cooking but nothing else was ready. Now I've learned that starting the oven and sweet potato first gives you a clear 20-minute window to sear the beef, cook the eggs, and make the dressing without anyone standing hungry. If you're feeding yourself, prep the greens and toppings while the sweet potato roasts and the beef rests.
- Start with the sweet potato—it's your longest-cooking component and everything else pivots around it.
- The beef rests for just a few minutes after cooking, which is enough time to soft-boil eggs and whisk the dressing.
- Slice the avocado last and assemble immediately so nothing sits around getting oxidized or warm.
Save This bowl has become the meal I return to when I want something that tastes like care without requiring a recipe book beside me. It's a reminder that good eating doesn't need to be complicated—just intentional.
Cooking Questions
- → What cut of beef works best for this dish?
Sirloin or flank steak are ideal for their tenderness and flavor, but other quick-cooking cuts can be used as well.
- → How should the sweet potatoes be prepared?
Dice them evenly, toss with olive oil, salt, and pepper, then roast at 200°C until tender and golden.
- → How do you achieve jammy yolks on the eggs?
Simmer eggs gently for about 7 minutes, then cool in cold water before peeling and halving.
- → Can the dressing be made ahead of time?
Yes, the Greek yogurt dressing can be prepared in advance and stored refrigerated for up to two days.
- → Are there suggested substitutions for protein?
Grilled chicken or tofu work well as alternatives for the beef, providing different flavors and textures.