Pin it I stumbled onto this bowl combination during a week when I had zero energy for elaborate cooking but still wanted something that felt like a real meal. The sweet potatoes were roasting, the beef was sizzling, and suddenly my kitchen smelled like a restaurant kitchen. Now it is the bowl I make when I want to eat well without thinking too hard.
Last summer my sister visited and I threw these bowls together without a real recipe. She paused mid-bite to ask for the details, then made it for her family three times that week. There is something about the combination that just works.
Ingredients
- Beef sirloin or flank steak: Thin slices cook quickly and stay tender, plus they sear beautifully in a hot pan
- Sweet potatoes: Roasting concentrates their natural sweetness and creates those crispy edges that make each bite interesting
- Avocados: They need to be perfectly ripe, giving you that creaminess that balances the seasoned beef
- Cherry tomatoes: Little bursts of freshness cut through the rich elements
- Greek yogurt lime dressing: Keeps things lighter than a creamy dressing while still tying everything together
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 until they are evenly coated. Spread them on a baking sheet in a single layer so they roast rather than steam.
- Season the beef:
- In a bowl, combine the sliced beef with olive oil, smoked paprika, garlic powder, salt, and pepper. Let it sit while the oven heats so the flavors start to penetrate the meat.
- Sear the beef:
- Heat a large skillet over high heat until it is nearly smoking. Cook the beef in batches for 2 to 3 minutes per side, getting a good crust without overcooking. Set aside on a plate.
- Make the dressing:
- Whisk together Greek yogurt, lime juice, chopped cilantro, salt, and pepper until smooth. Taste and adjust the lime or salt until it tastes bright and balanced.
- Assemble the bowls:
- Start with a bed of greens, then arrange the sweet potatoes, beef, avocado, tomatoes, and onion in sections. Drizzle the dressing over everything right before serving.
Pin it This has become my go-to when friends come over for casual dinner. Everyone customizes their bowl and the table looks beautiful with all those colors.
Make It Yours
Once you have the basic formula down, these bowls adapt to whatever you have on hand. Swap in chicken, shrimp, or even crispy chickpeas. Try roasted bell peppers or quick pickled onions instead of fresh.
Meal Prep Magic
The sweet potatoes and beef reheat beautifully, so make a double batch and you are halfway to lunch all week. Keep the dressing separate and the avocados unsliced until you eat.
Sidekick Suggestions
Sometimes I serve this with tortilla warm chips for scooping or a simple cucumber salad on the side. A chilled glass of white wine does not hurt either.
- Warm some corn tortillas on the side for makeshift tacos
- Extra lime wedges make everything brighter
- Hot sauce or red pepper flakes for heat lovers
Pin it Hope this bowl finds its way into your regular rotation the way it did mine.
Recipe FAQs
- → What cut of beef works best for this dish?
Thinly sliced beef sirloin or flank steak sears quickly and stays tender, making them ideal choices.
- → How can I make the sweet potatoes more flavorful?
Roast with olive oil, salt, and pepper until golden and tender to enhance their natural sweetness and texture.
- → Can I substitute the dressing with another option?
Yes, a lime cilantro yogurt dressing adds creaminess and tang, but a simple olive oil and lemon vinaigrette also complements well.
- → Is it possible to prepare this dish ahead of time?
Yes, roast the sweet potatoes and cook the beef in advance. Assemble just before serving to keep textures fresh.
- → What are good side additions to this bowl?
Adding cooked quinoa or brown rice boosts fiber and provides extra energy, making it more filling.