Save The first time I made these bowls, it was a Tuesday evening and I was craving something substantial but not heavy. I had sweet potatoes sitting on the counter and beef in the freezer, so I started roasting and searing without a real plan. When everything came together on the plate, the combination was so satisfying that it became an instant regular in our dinner rotation.
Last summer, my sister came over for dinner and I threw these bowls together at the last minute. She took one bite and asked for the recipe immediately—now she makes them for her family every Sunday. Something about the way the smoky beef plays with the bright lime dressing just works.
Ingredients
- Beef sirloin or flank steak: Thin slices cook quickly and stay tender, plus they soak up the paprika and garlic beautifully
- Smoked paprika: This adds a subtle smoky depth that makes the beef taste like it came from a restaurant
- Sweet potatoes: When roasted at high heat, they develop crispy edges and a creamy center that pairs perfectly with the beef
- Greek yogurt: Creates a tangy creamy dressing that ties everything together without feeling heavy like mayonnaise would
- Lime juice: Brightens the entire bowl and cuts through the richness of the beef and avocado
- Avocados: Choose ones that yield slightly to gentle pressure—too firm and they will not taste as creamy, too soft and they will not slice neatly
- Baby spinach: A mild green that wilts slightly from the warm components but still holds its texture
Instructions
- Roast the sweet potatoes:
- Preheat your oven to 220°C (425°F) and toss the cubed sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until they are golden with crispy edges.
- Season the beef:
- In a mixing bowl, combine the sliced beef with olive oil, smoked paprika, garlic powder, salt, and black pepper. Use your hands to massage the spices into the meat until every piece is well coated.
- Sear the beef:
- Heat a large skillet over high heat until it is nearly smoking. Cook the beef in batches for 2 to 3 minutes per side, being careful not to overcrowd the pan, then transfer to a plate and cover loosely to keep warm.
- Make the dressing:
- Whisk together the Greek yogurt, lime juice, chopped cilantro, and a pinch of salt and pepper until smooth and creamy. Taste and adjust the lime or salt as needed.
- Assemble the bowls:
- Divide the spinach among four bowls, then arrange the sweet potatoes, beef, avocado, tomatoes, and red onion on top in sections. Drizzle with the dressing and serve while everything is still slightly warm.
Save These bowls have become my go to when friends come over for casual dinner. I love how everyone can customize their own bowl, and the colors always look so inviting spread out on the table. Last time, we ended up sitting around for hours picking at the leftovers and talking.
Make It Your Own
Sometimes I swap in chicken thighs or even shrimp when I want something lighter. The seasoning blend works just as well on poultry, and shrimp only need a minute or two per side. For a vegetarian version, roasted chickpeas or crispy tofu cubes absorb the smoky spices beautifully.
Meal Prep Magic
I often roast extra sweet potatoes and cook double the beef on Sunday, then store everything in separate containers. During the week, I just reheat the protein and potatoes, slice a fresh avocado, and dinner comes together in under five minutes. The flavors actually meld together even better after a day or two.
Perfect Pairings
A chilled glass of Sauvignon Blanc cuts through the richness while complementing the lime and cilantro. If you prefer non alcoholic, sparkling water with a squeeze of lime and a pinch of salt refreshes the palate between bites. For a heartier meal, serve with warm tortillas or a side of cilantro lime rice.
- Let the beef rest for a few minutes after searing to keep it juicy
- Wait until the last minute to slice the avocados so they do not brown
- Serve extra lime wedges on the side for squeezing over the top
Save Hope this recipe finds its way into your regular rotation too. There is something deeply satisfying about a bowl that looks this beautiful and tastes even better.
Recipe FAQs
- → What cut of beef works best for this bowl?
Sirloin or flank steak works best as they cook quickly and stay tender when thinly sliced.
- → How do you roast the sweet potatoes perfectly?
Cube and toss sweet potatoes with olive oil, salt, and pepper, then roast at 425°F (220°C) for 25–30 minutes until golden and tender, flipping halfway.
- → Can the dressing be made ahead?
Yes, whisk Greek yogurt, lime juice, cilantro, salt, and pepper up to a day before and refrigerate until ready to use.
- → What can I substitute for the beef?
Chicken or firm tofu are great alternatives for different protein preferences or vegetarian options.
- → How should the avocado be prepared for the bowl?
Slice ripe avocados just before serving to maintain freshness and creamy texture.
- → What sides pair well with this dish?
Cooked quinoa or brown rice complement the bowl well, adding extra fiber and carbs.