Beef Avocado Sweet Potato Bowl (Print-Friendly)

A vibrant bowl with tender beef, creamy avocado, roasted sweet potatoes, and fresh greens for a balanced meal.

# What You'll 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

# How To Make It:

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

# Expert Advice:

01 -
  • Everything cooks fast enough that you can make it on a weeknight without feeling like you're racing the clock.
  • The textures play off each other, crispy sweet potato against silky avocado and tender beef, so every bite feels different.
  • It looks like something you'd order out, but you made it with your own hands in under an hour.
  • You can prep the sweet potatoes ahead and just sear the beef when you're ready to eat.
02 -
  • If you crowd the sweet potatoes on the pan, they'll steam and turn mushy instead of crisping up, so use two pans if you need to.
  • Slice the beef against the grain after it's cooked, it makes all the difference between chewy and tender.
  • Don't skip heating the skillet until it's really hot, a cool pan will give you gray, sad beef instead of a caramelized crust.
03 -
  • Marinate the beef for up to an hour if you have the time, it deepens the flavor and makes the meat even more tender.
  • Use a cast iron skillet for searing the beef, it holds heat better than nonstick and gives you a better crust.
  • Taste the dressing before you pour it, every lime is different and sometimes you need a little more juice or salt to make it sing.
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