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Steak Avocado Roasted Corn Bowl with Cilantro Sauce

Steak Avocado Roasted Corn Bowl with Cilantro Sauce

A vibrant Steak Avocado Roasted Corn Bowl with Cilantro Sauce, combining juicy steak, creamy avocado, and fresh corn for a delightful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 2 bowls
Course: Dinner Plates
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quinoa
  • 1 cup quinoa this whole grain base adds a nutty flavor and incredible protein boost.
  • 2 cups water essential for cooking the quinoa to fluffy perfection.
  • 2 teaspoons salt divided, enhances the flavors of the dish.
For the Steak
  • 2 pieces ribeye or sirloin steaks choose ribeye for richness or sirloin for a leaner option.
  • 2 tablespoons olive oil divided, used for searing the steak.
For the Corn
  • 1.5 cups corn fresh grilled or frozen roasted.
For the Toppings
  • 1 large avocado diced.
  • 1 cup fresh cilantro leaves brightens flavors.
For the Cilantro Cream Sauce
  • 0.5 cup Greek yogurt or sour cream offers a creamy base.
  • 1 clove garlic adds aromatic depth.
  • 1 lime juiced brings acidity to lift flavors.
  • 0.25 teaspoon black pepper a touch of spice.

Equipment

  • pot
  • Cast-iron skillet
  • Blender

Method
 

How to Make Steak Avocado Roasted Corn Bowl
  1. Rinse the quinoa thoroughly under cold water.
  2. Combine quinoa, water, and a pinch of salt in a pot. Bring it to a boil, then reduce the heat, cover, and let it simmer for 15 minutes.
  3. Grill the corn if using fresh! Grill until you have nice char marks, then slice off the kernels.
  4. Season the steaks with salt and pepper. Heat a cast-iron skillet over high heat with a tablespoon of olive oil until shimmering.
  5. Sear the steaks for about 3–4 minutes on each side for medium-rare. Let them rest for 5 minutes, then slice against the grain.
  6. Blend the cilantro, Greek yogurt, garlic, lime juice, remaining olive oil, salt, and pepper in a blender until creamy.
  7. Assemble your bowls with quinoa, slices of steak, roasted corn, and diced avocado, and drizzle with cilantro cream sauce.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 400IUVitamin C: 20mgCalcium: 150mgIron: 4mg

Notes

Optional: Serve with feta cheese for added flavor.

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