Save to Pinterest There's something about bowls that makes cooking feel less like a chore and more like an act of assembly—like you're building something intentional with your hands. I discovered this particular combination on a Tuesday when I had roasted beef, a perfectly ripe avocado, and the kind of hunger that demanded real substance. The moment that jammy egg yolk broke across the warm sweet potato, I understood why this bowl had become my go-to for days when I needed to feel both nourished and satisfied.
I made this for a friend who'd been running on coffee and sadness, and watching her break into that egg yolk with the back of her fork, then close her eyes for a second—that's when I knew it was more than just lunch. She came back the next week asking if I could teach her, and now it's become our Thursday ritual.
Ingredients
- Beef sirloin or flank steak (200 g): The marinade of oil and soy sauce keeps it tender; don't skip the resting step or you'll lose those precious juices.
- Olive oil: Use it generously for the sweet potato roast—this is where the caramelization magic happens.
- Soy sauce (1 tsp): Just enough to deepen the beef's flavor without overpowering; swap for tamari if you need it gluten-free.
- Sweet potato, diced: Cut them roughly the same size so they roast evenly and don't dry out on the edges.
- Mixed salad greens (60 g): Choose whatever feels fresh that day; I like the mix of peppery arugula and tender spinach.
- Avocado, ripe but firm: Slice it last, right before assembly, so it doesn't turn gray and sad on you.
- Cherry tomatoes and radishes: The acidity and crunch balance all the richness; radishes are optional but I always add them.
- Eggs (2 large): The yolk should be just set on the outside but still soft inside—seven minutes is the sweet spot for jammy.
- Greek yogurt dressing: Whisk it smooth so it coats everything evenly; the honey adds a touch of brightness that ties it all together.
Instructions
- Get everything ready:
- Preheat your oven to 200°C (400°F) and get your sweet potato cut into roughly even pieces—about the size of a walnut—so they roast at the same pace. This is the moment to arrange your workspace so you're not scrambling later.
- Roast the sweet potato:
- Toss the diced pieces with a tablespoon of olive oil, salt, and pepper, then spread them out on a baking sheet in a single layer. Roast for 20–25 minutes until they're golden at the edges and tender inside; they should smell almost caramelized.
- Sear the beef:
- While the sweet potato works its magic, rub your beef with oil, soy sauce, salt, and pepper. Heat a grill pan or skillet over medium-high heat until it's smoking slightly, then lay the beef down and don't touch it for 2–3 minutes—you want that crust. Flip, cook the other side the same way, then transfer to a plate to rest for five minutes before slicing.
- Cook the eggs:
- Bring a small pot of water to a gentle simmer, carefully lower in your eggs, and set a timer for seven minutes. This gives you that creamy, jammy yolk that breaks across the warm bowl like sunshine. Transfer them to ice water immediately when the timer goes off to stop the cooking.
- Make the dressing:
- Whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until it's smooth and pourable. Taste it and adjust—you want the lemon to be bright but not sour, the mustard present but not aggressive.
- Assemble with intention:
- Divide your greens between two bowls, then arrange the warm sweet potato, cool avocado slices, halved tomatoes, and radishes in sections around the bowl. Top with sliced beef and your halved eggs, then drizzle the dressing over everything. Serve immediately while the beef and sweet potato are still warm.
Save to Pinterest There's a moment when everything comes together in the bowl—warm and cool, soft and crunchy, creamy and bright—and you realize this isn't just food, it's a small act of self-care. It's the kind of meal that makes you pause.
Why This Bowl Became My Staple
Bowls have this quiet power to make you feel like you've done something good for yourself. There's no fussy plating, no pretension, just good ingredients arranged in a way that makes sense. I came to this recipe during a season when I was trying to eat better, and instead of feeling restrictive, it felt like abundance. Now it's what I reach for when I want lunch to be both simple and substantial.
Timing and Multitasking
The beauty of this recipe is that everything cooks at roughly the same pace, which means you can actually sit down with a cup of tea while things finish. The sweet potato goes in first, the beef hits the pan about five minutes later, and the eggs go on to simmer while you make the dressing. By the time you're whisking the last ingredient, your first component is already resting. This kind of rhythm makes cooking feel less chaotic and more meditative.
Making It Your Own
The structure of this bowl is flexible enough to work with whatever is fresh or available, but intentional enough that it feels complete. I've made it with grilled chicken when beef wasn't in the budget, with crispy tofu when I wanted something different, and even added quinoa when I knew I'd need the energy to get through an afternoon. The foundation stays the same, but the details can shift with the season and your mood.
- Try adding cooked grains like quinoa or brown rice under the greens for extra staying power.
- Swap the beef for grilled chicken, shrimp, or crumbled tofu depending on what feels right.
- Scatter toasted seeds, nuts, or crispy chickpeas over top for texture and crunch.
Save to Pinterest This bowl has fed me through tired mornings, productive afternoons, and quiet evenings when I wanted something that felt like actual nourishment. Make it once and it becomes a recipe you reach for again and again.
Common Recipe Questions
- → How do I achieve medium-rare doneness for the beef?
Sear the beef for 2–3 minutes per side on medium-high heat, then let it rest before slicing to maintain juices.
- → What is the best way to cook the eggs for this bowl?
Simmer eggs gently for 7 minutes to get jammy yolks, then cool in cold water before peeling and halving.
- → Can I substitute the beef with other proteins?
Yes, grilled chicken or tofu can be used as alternative protein options to vary the dish.
- → How should I prepare the sweet potatoes?
Toss diced sweet potatoes in olive oil, salt, and pepper, then roast at 200°C for 20-25 minutes until tender and golden.
- → What kind of greens work best in this bowl?
Mixed salad greens like spinach, arugula, and romaine provide freshness and a balanced texture.
- → How can I make the dressing?
Whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper for a tangy, creamy dressing.