Save It I threw this bowl together on a Tuesday night when the fridge was half-empty and I was too tired to think. What started as improvisation turned into something I now crave weekly. The sweetness of roasted potatoes against salty, smoky beef, the cool bite of avocado—it just worked. Sometimes the best recipes aren't planned at all.
I made this for friends on a warm Saturday, and we ate outside with the bowls balanced on our laps. Someone said it tasted like summer, even though it was October. The lime dressing caught the light, the avocado was perfectly ripe, and no one wanted seconds—they wanted their own full bowl again.
Ingredients
- Beef sirloin or flank steak: Sirloin is tender and forgiving, flank has more chew but deeper flavor—slice it thin against the grain and either works beautifully.
- Smoked paprika: This is what makes the beef taste like it came off a grill, even from a skillet.
- Sweet potatoes: Cube them evenly so they roast at the same rate, and don't skip the flip halfway through or you'll lose the caramelized edges.
- Avocados: Wait until they yield gently to pressure near the stem, and slice them just before serving so they stay bright.
- Greek yogurt: Full-fat gives the dressing body and tang without feeling heavy, and it clings to everything instead of pooling at the bottom.
- Lime juice: Fresh is essential here—it wakes up the yogurt and cuts through the richness of the beef and avocado.
- Baby spinach or mixed greens: Spinach wilts slightly under the warm ingredients, mixed greens stay crisp—both are right depending on your mood.
Instructions
- Roast the Sweet Potatoes:
- Preheat your oven to 220°C (425°F). Toss sweet potato cubes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25 to 30 minutes, flipping halfway, until the edges turn golden and crisp.
- 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 stick.
- Sear the Beef:
- Heat a large skillet over high heat until it almost smokes. Add the beef in a single layer, working in batches if needed, and sear for 2 to 3 minutes per side. You want a dark crust and a tender, just-cooked center.
- Make the Dressing:
- Whisk together Greek yogurt, lime juice, chopped cilantro, and a pinch of salt and pepper in a small bowl. Taste it—if it needs more lime or salt, add it now.
- Assemble the Bowls:
- Divide the greens among four bowls. Top with roasted sweet potatoes, seared beef, avocado slices, halved cherry tomatoes, and thin slivers of red onion. Drizzle the yogurt-lime dressing over everything and serve right away.
Save It One night I added a handful of leftover quinoa to the bottom of the bowl, and it turned into something even heartier. My partner started requesting it that way every time. Now I make extra grains on purpose, just in case.
How to Customize Your Bowl
Swap the beef for chicken thighs, shrimp, or crispy tofu if you want a lighter or plant-based version. You can also add a fried egg on top for richness, or toss in roasted peppers, corn, or black beans. This bowl is a template, not a rulebook.
Make-Ahead and Storage Tips
Roast the sweet potatoes and cook the beef up to two days ahead, then store them separately in the fridge. When you're ready to eat, warm them gently and build your bowls fresh. The dressing keeps for three days in a sealed jar, and the greens stay crisp if you store them unwashed.
Serving Suggestions and Pairings
This bowl is complete on its own, but if you want to stretch it further, serve it with warm tortillas on the side or a handful of tortilla chips for crunch. A crisp Sauvignon Blanc, a light lager, or sparkling water with lime all work perfectly.
- For a spicier kick, add sliced jalapeños or a drizzle of hot sauce.
- If you love herb flavor, toss in extra cilantro or some chopped parsley.
- A squeeze of extra lime juice right before eating brightens everything one more time.
Save It This bowl has become my answer to the question, What sounds good tonight? It's flexible, colorful, and always satisfying. I hope it becomes one of your easy favorites too.
Recipe FAQs
- → How do I get tender beef slices?
Thinly slice sirloin or flank steak and sear quickly over high heat to keep the beef tender and juicy.
- → What’s the best way to roast sweet potatoes?
Toss cubed sweet potatoes in olive oil, season lightly, and roast at 220°C (425°F) for 25-30 minutes until golden and tender.
- → Can I substitute the dairy-based dressing?
Yes, a dairy-free yogurt or an avocado-based dressing can be used to keep the bowl creamy and fresh.
- → How do I keep the avocado fresh?
Slice the avocado just before serving and toss it with a little lime juice to prevent browning.
- → What greens work best in this bowl?
Baby spinach or mixed salad greens offer a mild, fresh base that complements the richer ingredients.