High-Protein Beef Avocado Bowl (Printable)

A vibrant bowl featuring roasted beef, creamy avocado, sweet potato, fresh greens, and a perfectly cooked egg.

# What You'll Need:

→ Beef & Marinade

01 - 7 oz 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 (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 Make It:

01 - Preheat the oven to 400°F.
02 - Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and golden.
03 - Rub steak with 1 tablespoon olive oil, soy sauce, salt, and pepper. Heat a grill pan or skillet over medium-high heat and sear the beef 2 to 3 minutes per side for medium-rare. Allow to rest, then slice thinly.
04 - Bring a small saucepan of water to a gentle simmer. Gently lower eggs in 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 until smooth.
06 - Divide mixed greens between two bowls. Arrange roasted sweet potato, avocado slices, cherry tomatoes, radishes, sliced steak, and halved eggs on top. Drizzle with dressing.
07 - Serve immediately, garnished with fresh herbs if desired.

# Expert Tips:

01 -
  • It's genuinely filling without feeling heavy, and you can prep most of it while the oven works.
  • Every bite delivers different textures and temperatures, so you never get bored.
  • The dressing is bright enough that you don't need salt at the table.
  • It looks restaurant-quality, which matters when you're eating off your own plate.
02 -
  • Cold beef is tough beef—if your meat sits in the fridge before eating, it seizes up, so serve this bowl immediately or at least while the beef is still warm.
  • The egg yolk is your sauce, so don't skip it even if you usually avoid runny eggs; once you mix it in, the whole bowl changes texture and flavor.
  • Ripe avocado matters more than you might think—if it's not ready, the whole bowl tastes slightly off, so give it a gentle squeeze first.
03 -
  • Cook the beef a few minutes before you want to eat—it's best warm but not scalding hot, which means it's forgiving to your timing.
  • If you're meal-prepping, keep the dressing, egg, and avocado separate until right before you eat, since they're the components that change over time.
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