Description
This colorful and flavor-packed Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is a hearty, healthy meal loaded with juicy grilled steak, roasted sweet corn, buttery avocado, and a zesty cilantro sauce. It’s the ultimate vibrant, satisfying lunch or dinner that’s ready in under 40 minutes!
Ingredients
For the Steak:
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1 pound boneless, skinless beef steak (flank, sirloin, or ribeye)
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon salt
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1/8 teaspoon black pepper
For the Bowl:
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1 cup cooked rice (white, brown, or cauliflower rice)
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1 ear corn, shucked and kernels removed
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1 avocado, sliced
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1/4 cup chopped cilantro
For the Cilantro Cream Sauce:
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1/2 cup mayonnaise
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1/4 cup chopped cilantro
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1 clove garlic, minced
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1 tablespoon lime juice
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1/4 teaspoon salt
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1/8 teaspoon black pepper
Instructions
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Grill the Steak: Preheat grill or grill pan to medium-high heat. Season steak with garlic powder, onion powder, salt, and pepper. Grill 2–3 minutes per side until cooked to your liking. Let rest, then cut into bite-sized pieces.
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Roast the Corn: Preheat oven to 400°F (200°C). Toss corn kernels with olive oil, salt, and pepper. Spread on a baking sheet and roast for 10–15 minutes, stirring once, until lightly charred.
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Make the Cilantro Cream Sauce: In a small bowl, whisk together mayonnaise, cilantro, minced garlic, lime juice, salt, and pepper until smooth.
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Assemble the Bowls: Divide cooked rice among bowls. Top with grilled steak, roasted corn, avocado slices, and chopped cilantro. Drizzle generously with the cilantro cream sauce and serve immediately.
Equipment:
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Grill or grill pan
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Baking sheet
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Mixing bowls
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Whisk
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Sharp knife
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Cutting board
Notes
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Use your favorite cut of steak — flank, sirloin, or ribeye all work wonderfully.
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For extra flavor, marinate the steak in lime juice and garlic before grilling.
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Make it spicy by adding red pepper flakes or jalapeños.
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Swap rice for quinoa or greens for a lighter version.
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You can prep the sauce and roast the corn a day ahead to make dinner even faster!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilled, Roasted
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: Approximately 75mg (based on the cut of steak used)
Keywords: steak bowl, roasted corn bowl, avocado recipes, cilantro sauce, Tex-Mex dinner, healthy steak recipes, gluten-free bowls