Save There's something about the moment when a bowl comes together that makes you pause—when the warm beef hits the cool greens, the egg yolk breaks into a glossy ribbon, and suddenly you're not just eating lunch, you're tasting the whole week's worth of intentions to eat better. I stumbled onto this combination by accident, really, when I had leftover seared beef one Tuesday and got tired of the usual sandwich routine. The avocado was so perfectly ripe I couldn't waste it, the sweet potato was already roasted from batch cooking, and when I cracked that egg over everything, something clicked. Now I make it whenever I need to feel like I've got my life together, even if it's just for forty-five minutes.
I made this for my sister one Saturday when she was stress-eating crackers at my kitchen counter, convinced she had nothing healthy to eat. She was skeptical until I sliced into that jammy egg and she watched the yolk coat everything in its golden warmth. She went back for seconds and we ended up talking for another hour instead of her rushing out the door. That's when I knew this bowl had crossed from just-my-thing into something worth keeping on rotation.
Ingredients
- Beef sirloin or flank steak (200 g): Either cut works beautifully—sirloin is leaner and cooks faster, flank has more flavor if you let it rest properly after searing.
- Olive oil: Use a generous hand here; it's what makes the beef crispy at the edges and keeps everything from tasting dry.
- Soy sauce (1 tsp): This one teaspoon does the heavy lifting for umami, making the whole bowl feel intentional and seasoned, not just scattered with ingredients.
- Sweet potato (1 medium, diced): The roasting time sweetens them naturally, so don't skip that step or shake the pan too much—let them sit and caramelize.
- Mixed salad greens (60 g): Use what you love; I prefer a mix of peppery arugula and tender spinach so it's interesting but not tough to eat around warm components.
- Ripe avocado (1): Slice it last, literally when you're plating, or it'll brown and look tired by the time you serve it.
- Cherry tomatoes and radishes: The tomatoes add brightness, the radishes add a little snap—both are optional but they're what make the bowl feel complete rather than sparse.
- Large eggs (2): The seven-minute cook time gives you that soft, jammy yolk that's non-negotiable for this bowl; runny or hard-boiled loses the whole magic.
- Greek yogurt (1 tbsp), lemon juice, Dijon mustard, honey: This dressing is tangy and creamy without being heavy, and the mustard keeps it from tasting like plain yogurt.
Instructions
- Get your oven going and prep:
- Preheat your oven to 200°C (400°F). While it heats, peel and dice your sweet potato into roughly half-inch pieces—they should be consistent so they roast evenly and don't turn to mush on the outside while staying hard inside.
- Roast the sweet potato:
- Toss the diced sweet potato with 1 tbsp olive oil, salt, and pepper, then spread in a single layer on a baking sheet. Let them roast for 20–25 minutes until the edges are golden and crispy but the centers are still tender—you want them to have some give when you poke them.
- Sear the beef while the potato cooks:
- Pat your beef dry (this is the small step that makes a huge difference for browning), then rub it with olive oil, soy sauce, salt, and pepper. Heat a grill pan or skillet over medium-high heat until you can feel the heat radiating off it, then lay the beef down—listen for that aggressive sizzle, it means you're doing it right. Sear for 2–3 minutes per side for medium-rare, or until your preferred doneness, then set it on a plate to rest while everything else finishes.
- Cook the eggs:
- Bring a small saucepan of water to a gentle simmer and carefully lower the eggs in with a spoon. Set a timer for exactly seven minutes for jammy yolks—any less and they're too runny, any more and you lose that creamy center. When the timer goes off, move them to a bowl of cold water to stop the cooking, then peel and halve them.
- Make the dressing:
- Whisk together the Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until smooth and slightly tangy, not too thick.
- Assemble your bowls:
- Divide the greens between two bowls, then arrange everything else on top in your own pattern—the beef, roasted sweet potato, avocado slices, tomatoes, radishes, and halved eggs. Drizzle the dressing generously over everything and serve immediately while the beef and sweet potato are still warm.
Save What strikes me most about this bowl is how it feels like a small act of self-care that doesn't require an entire afternoon or a dozen special ingredients. My friend calls it her "I'm being good to myself" lunch, and now I know exactly what she means.
Timing and Prep Strategy
The beauty of this bowl is that almost everything can be done ahead. You can roast the sweet potato the day before and keep it in the fridge, sear the beef in the morning and eat it cold or reheat it gently, and even cook the eggs ahead of time. The only thing you should do fresh is slice the avocado and assemble the bowl, which takes maybe five minutes. On mornings when I'm rushing, I'll have all the components ready and just come home to put it together, which tricks me into actually eating something nutritious instead of defaulting to takeout.
Swaps and Variations That Actually Work
This bowl is more forgiving than it seems. Swap the beef for grilled chicken breast if you want something milder or if that's what you have on hand—it'll need about the same sear time. Tofu works too if you're vegetarian; just press it well and treat it the same way you would the beef. You can add grains if you want more carbs (I use brown rice or cooked quinoa), throw in roasted broccoli or snap peas, or trade the greens for cooked kale if you like something more substantial. The dressing is flexible too—use tahini instead of yogurt if you prefer, or a simple vinaigrette. The only non-negotiable in my mind is the jammy egg; that's what ties everything together and keeps the bowl from feeling like you're just eating a pile of health food.
Customization and Last-Minute Touches
Once you get comfortable with the formula, you'll start building these bowls based on what's in your fridge and what sounds good. I've added everything from crispy chickpeas for extra protein to pomegranate seeds for tartness to a drizzle of hot sauce because I was in that kind of mood. Fresh herbs like cilantro or parsley scattered on top make it feel intentional, and a sprinkle of toasted seeds or nuts adds texture if your greens are feeling too soft. The point is that this bowl is a framework, not a rigid recipe—once you understand how the components work together, you can play with it.
- Toast some seeds or nuts for a few minutes in a dry pan to add crunch and make the bowl feel more special.
- If you're meal prepping, keep the dressing separate so everything stays fresh and crisp until you're ready to eat.
- A squeeze of fresh lime or an extra pinch of fleur de sel just before serving can brighten everything right at the last second.
Save This bowl taught me that good eating doesn't have to feel like deprivation—it can be satisfying, taste good, and still make you feel accomplished. Make it once and you'll be back to it constantly.
Recipe FAQs
- → How do I achieve medium-rare doneness for the beef?
Heat a grill pan over medium-high and sear the beef 2–3 minutes per side. Rest before slicing to retain juices.
- → What’s the best way to cook the eggs for a jammy yolk?
Simmer eggs in gently boiling water for 7 minutes, then cool immediately in cold water before peeling.
- → Can I substitute the beef for other proteins?
Yes, grilled chicken or tofu work well as alternative options providing different flavors and textures.
- → How can I make the sweet potatoes tender and flavorful?
Toss diced sweet potato with olive oil, salt, and pepper, then roast at 200°C (400°F) for about 20–25 minutes until golden and soft.
- → What ingredients create the dressing’s tangy flavor?
A blend of Greek yogurt, lemon juice, Dijon mustard, and honey balances creaminess with bright and subtle sweetness.