High-Protein Beef Avocado Bowl (Printable)

Vibrant bowl with roasted beef, avocado, sweet potato, egg, and fresh greens packed with nutrients.

# What You Need:

→ Beef & Marinade

01 - 7 oz beef sirloin or flank steak
02 - 1 tbsp olive oil
03 - 1 tsp gluten-free soy sauce
04 - Salt and freshly ground black pepper, to taste

→ Vegetables & Greens

05 - 1 medium sweet potato, peeled and diced (7 oz)
06 - 1 tbsp olive oil
07 - 1 ripe avocado, sliced
08 - 2 cups mixed salad greens (e.g., spinach, arugula, romaine)
09 - 4 cherry tomatoes, halved
10 - 2 radishes, thinly sliced (optional)

→ Eggs

11 - 2 large eggs

→ Dressing

12 - 1 tbsp Greek yogurt
13 - 1 tbsp lemon juice
14 - 1 tsp Dijon mustard
15 - 1 tsp honey
16 - Salt and pepper, to taste

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Toss the diced sweet potato with 1 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and golden.
03 - Rub the beef with 1 tbsp olive oil, soy sauce, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Sear the beef 2 to 3 minutes per side for medium-rare or until desired doneness. Let rest then slice thinly.
04 - Bring a small saucepan of water to a gentle simmer. Lower in the eggs and cook for 7 minutes for jammy yolks. Cool under cold running water, peel, and halve.
05 - Whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until smooth.
06 - Divide mixed greens between two bowls. Arrange roasted sweet potato, avocado slices, cherry tomatoes, radishes, sliced beef, and halved eggs on top. Drizzle with dressing.
07 - Serve immediately, optionally garnished with fresh herbs.

# Expert Advice:

01 -
  • It looks like you spent hours on it but comes together in under an hour, with most of that being hands-off roasting time.
  • The protein is so filling that you actually stay satisfied instead of hunting for snacks two hours later.
  • Every component tastes good cold or warm, so you can prep ahead without losing anything to reheating.
02 -
  • Don't skip resting the beef after searing—those three or four minutes let the juices redistribute so when you slice it, it stays tender instead of turning out tough and stringy.
  • The avocado waits until you're ready to plate; slice it while you're arranging everything else so it doesn't oxidize and turn that sad brown-gray color that makes the whole bowl look less appealing.
  • If your sweet potato pieces are wildly different sizes, some will burn and some will still be hard—take the extra minute to cut them roughly the same so they finish together.
03 -
  • Pat your beef completely dry before seasoning and searing—moisture is the enemy of a good crust, and that crust is what makes people think you actually know what you're doing in the kitchen.
  • Buy avocados slightly firm and let them sit on your counter for a day or two before you plan to use them; the timing is worth it because a perfectly ripe avocado tastes entirely different from one that's either hard or mushy.
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