High Protein Meal: Grilled Top Sirloin and Sweet Potato Salad

If you are looking for a salad that is hearty enough to be a full meal, this grilled top sirloin and sweet potato salad is the answer. It is loaded with protein, complex carbs, and fresh vegetables, and it comes together in a way that feels both satisfying and light. The avocado yogurt dressing ties everything together with a creamy, tangy flavor that keeps things fresh without adding unnecessary fat.

This is not your typical side salad. Between the grilled sirloin, roasted sweet potatoes, and blue cheese, it eats like a complete dinner. The best part is that it is balanced. You get the smoky taste of steak, the sweetness of roasted peppers and potatoes, the creamy richness of avocado, and just enough sharpness from the blue cheese. Everything rests on a bed of spring mix for that crisp base we all expect in a salad.

Why This Salad Works

Steak and potatoes is a classic combination, but here it gets a healthier twist. Using top sirloin keeps the protein high and the fat lower compared to other cuts. Sweet potatoes provide slow-burning carbs and pair perfectly with grilled meat. The avocado yogurt dressing makes this salad stand out. It is creamy like a heavier dressing, but made mostly with Greek yogurt and avocado so you get flavor without the extra calories. The blue cheese is used in moderation, adding just enough richness without overpowering the other ingredients.

This is the kind of salad you can meal prep ahead or throw together on a weeknight when you want something fast but filling. It is also a good option for anyone who wants a balanced lunch that will keep them satisfied all afternoon.

Ingredients for Two Servings

For the Salad

• 10 ounces top sirloin steak, trimmed of fat (about 5 ounces per serving), cut into cubes

• 2 cups sweet potato, peeled and cubed (about 300 grams total or 1 cup per serving)

• 1 cup roasted sweet peppers (red, yellow, or mixed)

• 1 cup cherry tomatoes, halved

• 1 ripe avocado, sliced (half total or a quarter per serving)

• 1 ounce blue cheese, crumbled (half ounce per serving)

• 4 cups spring mix salad greens

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon black pepper

For the Roasted Sweet Potatoes

• 1 tbsp water or light cooking spray (instead of oil)

• ½ tsp paprika

• ½ tsp cumin

• ½ tsp salt

• ¼ tsp black pepper

For the Avocado Yogurt Dressing

• ½ ripe avocado

• ½ cup plain Greek yogurt

• 1 tbsp lemon juice

• 1 garlic clove, minced

• 1 tbsp fresh cilantro (optional)

• Salt & pepper to taste

• Water to thin if needed

Directions

Preheat your oven to 400 degrees. Toss the cubed sweet potatoes with a splash of water or a light spray of cooking oil, paprika, cumin, salt, and pepper. Spread them on a baking sheet and roast for about 20 to 25 minutes, flipping once halfway, until they are golden and tender.

While the potatoes roast, heat your grill or a grill pan over medium high heat. Season the sirloin cubes with smoked paprika, garlic powder, salt, and pepper. Grill for two to three minutes per side until browned and cooked to your preferred doneness. Let the steak rest for five minutes before cutting it into smaller cubes or slices.

For the dressing, blend the avocado, Greek yogurt, lemon juice, garlic, and cilantro in a blender or food processor until smooth. Add water a tablespoon at a time until it reaches a pourable consistency. Season with salt and pepper.

To assemble, place the spring mix in two bowls. Add the roasted sweet potatoes, grilled steak, roasted peppers, cherry tomatoes, avocado slices, and crumbled blue cheese. Drizzle generously with the avocado yogurt dressing.

Macros

• Calories: ~505 kcal

• Protein: ~42 g

• Carbs: ~48 g

• Fat: ~17 g

This salad proves that eating healthy does not have to be boring. You get all the comfort of steak and potatoes but in a lighter, fresher format that fuels your body without weighing you down. Try it for dinner this week and you may find yourself adding it to your regular rotation.