Save Last winter, I threw together what I had in the fridge: leftover steak, a couple of sweet potatoes I kept meaning to use, and an avocado that was perfectly ripe for exactly one more day. What started as a clean-out-the-kitchen dinner turned into something I now crave at least twice a month. The contrast between the caramelized sweet potatoes and the cool, creamy avocado felt like a small revelation. Sometimes the best recipes aren't planned, they just happen when you're hungry and improvising.
I made this for my sister after her long shift at the hospital, and she texted me two days later asking for the recipe. She said it was the first meal in weeks that didn't feel like fuel, it felt like care. That's when I realized this bowl had become more than dinner. It's what I make when I want to show up for someone, including myself.
Ingredients
- Beef sirloin or flank steak: Sirloin is tender and forgiving, flank has more chew but deeper flavor, slice it thin against the grain or it'll be tough.
- Olive oil: I use it twice here, once for roasting and once for searing, and the fruity note it adds is worth using the good stuff.
- Smoked paprika: This is what gives the beef that campfire-kissed flavor without any actual smoke.
- Garlic powder: Fresh garlic burns too easily in a hot skillet, the powder gives you that punch without the risk.
- Sweet potatoes: Look for firm ones with smooth skin, they roast up sweeter and creamier than the stringy kind.
- Avocados: They should yield slightly when you press the top, if they're rock hard, leave them on the counter for a day or two.
- Cherry tomatoes: Halving them releases their juice into the bowl, which mixes with the dressing in the best way.
- Baby spinach or mixed greens: I like the peppery bite of arugula here, but spinach is milder if that's your preference.
- Red onion: Slice it as thin as you can, the sharpness mellows when it sits with the lime dressing.
- Greek yogurt: It makes the dressing creamy and tangy without the heaviness of mayo or sour cream.
- Lime juice: Fresh is non-negotiable, bottled lime juice tastes flat and won't brighten the bowl the same way.
- Cilantro: If you're one of those people who thinks it tastes like soap, swap in parsley or just skip it.
Instructions
- Roast the sweet potatoes:
- Preheat your oven to 220°C (425°F) and toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet, don't crowd them or they'll steam instead of caramelize, and roast for 25 to 30 minutes, flipping halfway so they get crispy on all sides.
- Season the beef:
- While the potatoes roast, toss the sliced beef with olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl. Let it sit for a few minutes so the spices cling to the meat.
- Sear the beef:
- Heat a large skillet over high heat until it's almost smoking, then sear the beef in batches for 2 to 3 minutes per side. Don't move it around too much, let it develop a crust, then set it aside to rest.
- Make the dressing:
- Whisk together the Greek yogurt, lime juice, chopped cilantro, and a pinch of salt and pepper in a small bowl. Taste it and adjust, it should be tangy and bright.
- 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 yogurt-lime dressing over everything and serve right away while the beef is still warm.
Save 
Save The first time I brought this to a potluck, three people asked if I'd catered it. I laughed because I'd assembled the whole thing in my friend's kitchen in under ten minutes using containers from my car. It's the kind of dish that looks like you tried hard but really just required good ingredients and a hot oven. That's the magic of a bowl, it's forgiving, flexible, and somehow always looks like you knew what you were doing.
Make It Your Own
If you're not in the mood for beef, this works beautifully with chicken thighs, shrimp, or even crispy chickpeas. I've also made it with roasted butternut squash instead of sweet potatoes when that's what I had on hand. The yogurt dressing is the anchor, but you could swap it for tahini-lemon or a simple olive oil and balsamic drizzle. One friend adds pickled jalapeños for heat, another stirs in cooked farro for extra chew.
Storing and Reheating
I like to keep the components separate in the fridge, beef and sweet potatoes in one container, greens and toppings in another, dressing in a small jar. That way I can reheat the warm parts and keep the cool parts fresh. The beef and potatoes hold up for three days, and the dressing lasts about five. Just don't slice the avocado until you're ready to eat, or it'll turn brown and sad.
Serving Suggestions
This bowl is a full meal on its own, but if you want to stretch it or make it heartier, add a scoop of quinoa or brown rice underneath the greens. I've served it at casual dinners with a pitcher of lime sparkling water and a big green salad on the side. It's also one of those rare dishes that tastes just as good at room temperature, which makes it perfect for packed lunches or picnics.
- Try it with a handful of toasted pepitas or sunflower seeds for crunch.
- A squeeze of hot sauce or a sprinkle of red pepper flakes wakes up the whole bowl.
- If you're feeding a crowd, set out all the components and let people build their own.
Save 
Save This is the bowl I make when I want to feel like I'm taking care of myself without spending an hour in the kitchen. It's nourishing, colorful, and somehow always tastes better than the sum of its parts.
Common Questions
- → What cut of beef works best?
Sirloin or flank steak are ideal for thin slicing and quick searing, offering good flavor and tenderness.
- → How do I roast the sweet potatoes evenly?
Cut the sweet potatoes into uniform 2 cm cubes and toss with olive oil and seasoning before spreading them in a single layer on a baking sheet.
- → Can this bowl be prepared ahead of time?
Yes, you can roast the sweet potatoes and prepare the beef in advance, then assemble just before serving for maximum freshness.
- → What alternatives are good substitutes for beef?
Chicken or tofu can be used instead, adapting the spices and cooking method as needed to keep the dish balanced.
- → How does the yogurt-lime dressing complement the dish?
The tangy yogurt-lime dressing adds a creamy brightness that balances the smoky beef and sweetness of the potatoes perfectly.