Beef Avocado Sweet Potato Bowl (Printable)

Tender beef, creamy avocado, and roasted sweet potatoes combine in a vibrant, satisfying bowl.

# What You Need:

→ Beef

01 - 1 lb beef sirloin or flank steak, thinly sliced
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1/2 tsp kosher salt
06 - 1/2 tsp black pepper

→ Vegetables & Fruit

07 - 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
08 - 1 tbsp olive oil
09 - 2 ripe avocados, sliced
10 - 5 oz cherry tomatoes, halved
11 - 3.5 oz baby spinach or mixed greens
12 - 1/4 small red onion, thinly sliced

→ Dressing

13 - 3 tbsp plain Greek yogurt
14 - 1 tbsp lime juice
15 - 1 tbsp chopped fresh cilantro
16 - Salt and pepper to taste

# Directions:

01 - Preheat the oven to 425°F. Toss sweet potato cubes with 1 tbsp olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, turning halfway, until golden and tender.
02 - In a bowl, combine beef slices, 2 tbsp olive oil, smoked paprika, garlic powder, salt, and black pepper. Mix well to evenly coat.
03 - Heat a large skillet over high heat. Sear beef in batches for 2 to 3 minutes per side until just cooked through. Remove and keep warm.
04 - Whisk together Greek yogurt, lime juice, chopped cilantro, salt, and pepper in a small bowl until smooth.
05 - Distribute spinach or mixed greens evenly among four bowls. Top with roasted sweet potatoes, seared beef, avocado slices, cherry tomatoes, and red onion.
06 - Drizzle the yogurt-lime dressing over the assembled ingredients. Serve immediately.

# Expert Suggestions:

01 -
  • It feels indulgent but comes together faster than ordering takeout, and you'll actually feel good about what you're eating.
  • The ratio of textures is almost meditative—crispy potatoes, tender beef, silky avocado, and that cool yogurt drizzle—every bite is different.
  • One bowl feeds you completely, no side dishes required, which means less dishes and more time to actually enjoy your meal.
02 -
  • Slice that beef against the grain, especially if it's flank steak, or you'll end up chewing instead of eating. The thinness and the angle matter more than you'd think.
  • Don't assemble the bowls until everything is cooked and ready—warm potatoes and beef meeting cool avocado is intentional, but a room-temperature bowl loses its whole identity.
  • Avocados oxidize almost aggressively, so slice them last and don't let them sit around. This is one ingredient where timing is everything.
03 -
  • Pat your beef completely dry before seasoning and searing. Moisture is the enemy of a good crust, and that crust is where the flavor actually lives.
  • Taste the dressing before you drizzle it. You might want more lime, less salt, or a splash of water depending on your yogurt and limes, and this is the moment to fix it.
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