Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce
A fresh, protein-packed bowl with juicy steak, creamy avocado, charred corn, and a vibrant cilantro-lime sauce—perfect for a healthy yet satisfying meal!
Ingredients
For the Bowl:
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1 lb flank steak or skirt steak (or chicken/shrimp for variation)
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1 tbsp olive oil
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1 tsp chili powder
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1 tsp cumin
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1 tsp garlic powder
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Salt & black pepper, to taste
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2 ears corn, husked (or 1 cup frozen corn, charred in a skillet)
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1 avocado, sliced
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1 cup cherry tomatoes, halved
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1/2 red onion, thinly sliced
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2 cups mixed greens (or cilantro-lime rice/quinoa)
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Lime wedges, for serving
For the Cilantro Cream Sauce:
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1/2 cup sour cream or Greek yogurt
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1/2 cup fresh cilantro, packed
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1 garlic clove
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1 tbsp lime juice
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1 tbsp olive oil
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1/2 tsp honey or agave (optional, for balance)
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Salt & pepper, to taste
Instructions
1. Marinate & Cook the Steak:
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In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the steak evenly and let marinate for 15-30 minutes.
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Heat a grill or skillet over high heat. Cook steak for 4-5 minutes per side (for medium-rare), then let rest 5 minutes before slicing thinly against the grain.
2. Roast the Corn:
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Brush corn with oil and grill (or roast in a 400°F oven) for 10-12 minutes, turning occasionally, until lightly charred. Slice kernels off the cob.
3. Make the Cilantro Cream Sauce:
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Blend all sauce ingredients until smooth. Adjust salt/lime to taste.
4. Assemble the Bowls:
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Divide greens (or grains) among bowls. Top with steak, roasted corn, avocado, tomatoes, and red onion.
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Drizzle with cilantro sauce and serve with lime wedges.
Tips & Variations
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Meal Prep: Store components separately; assemble fresh.
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Vegetarian: Swap steak for black beans or grilled portobello mushrooms.
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Spice It Up: Add jalapeños or hot sauce to the dressing.
This bowl is bursting with flavor and texture—great for lunch or dinner! Let me know if you try it. 😊🔥