High-Protein Beef Avocado Bowl (Printable)

Vibrant bowl featuring beef, avocado, sweet potato, eggs, and fresh greens for a nutrient-rich meal.

# What You Need:

→ Beef & Marinade

01 - 7 oz beef 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 (e.g., 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 - Set the oven temperature to 400°F (200°C).
02 - Toss diced sweet potato with 1 tbsp olive oil, salt, and pepper; spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and golden.
03 - Rub beef with 1 tbsp olive oil, soy sauce, salt, and pepper. Heat a grill pan or skillet over medium-high heat, sear beef for 2 to 3 minutes per side for medium-rare or desired doneness. Rest beef before slicing thinly.
04 - Bring a small saucepan of water to a gentle simmer. Lower eggs carefully 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 in a small bowl until smooth.
06 - Divide mixed greens between two bowls. Arrange roasted sweet potato, avocado slices, cherry tomatoes, radishes, sliced beef, and halved eggs on top. Drizzle with dressing.
07 - Serve immediately, garnished with fresh herbs if desired.

# Expert Hints:

01 -
  • One bowl, endless ways to adapt it based on what's in your kitchen or what you're craving that day.
  • The soft egg yolk acts like a warm sauce, making every bite feel luxurious without any extra effort.
  • High in protein and loaded with whole foods, so you feel genuinely satisfied for hours afterward.
02 -
  • The egg yolk is your sauce, so make sure it's truly jammy; if you're unsure, start checking at six minutes because every stove is different and a hard yolk changes everything.
  • Slice the beef thin and against the grain, or you'll bite through chewy muscle fibers instead of tender bites that melt on your tongue.
03 -
  • Sear your beef in a dry, screaming-hot pan for those first few seconds before adding oil—that's when the crust forms that makes every slice taste better.
  • Make the dressing the night before and let the flavors marry in the fridge; it becomes more complex and rounds out in a way that tastes intentional.
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