Description
This steak avocado corn bowl is a flavor-packed meal with juicy grilled steak, sweet roasted corn, creamy avocado, and a tangy cilantro cream sauce. Perfect for weeknights or casual entertaining!
Ingredients
For the Bowl:
1 pound steak (flank or sirloin)
2 ripe avocados, sliced
1 cup corn (fresh, frozen, or canned)
1 tablespoon olive oil
1 teaspoon cumin
Salt and pepper to taste
1 cup cooked brown rice or quinoa (optional)
For the Cilantro Cream Sauce:
1/2 cup sour cream or Greek yogurt
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C). Toss corn with olive oil, salt, and pepper. Roast on a baking sheet for 15–20 minutes, stirring halfway through, until golden.
Pat steak dry and season with salt, pepper, and cumin. Heat a grill pan or skillet over medium-high. Cook 4–5 minutes per side or until desired doneness. Rest for 5 minutes, then slice against the grain.
Mix sour cream or Greek yogurt, cilantro, lime juice, salt, and pepper in a small bowl to make the sauce.
Assemble bowls with rice or quinoa, sliced steak, roasted corn, and avocado. Drizzle with cilantro cream sauce and garnish with extra cilantro.
Notes
The cilantro cream sauce can be made up to a day in advance.
Swap steak with grilled chicken or shrimp for a variation.
Add black beans for extra protein and fiber.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling, Roasting, Assembling
- Cuisine: American , Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 80 mg