Description
Indulge in the vibrant flavors of the Steak, Avocado, and Roasted Corn Bowl—a delightful dish that combines juicy marinated steak, creamy avocado, and smoky roasted corn over a bed of fluffy rice. Topped with a zesty cilantro cream sauce, this bowl is perfect for a quick weeknight dinner or an impressive weekend meal. With its colorful medley of tastes and textures, it’s a satisfying choice that brings freshness to your table.
Ingredients
Scale
- 2 medium sirloin steaks
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt & pepper to taste
- 2 ears of corn, husked (or 1½ cups frozen corn)
- 1 tbsp olive oil
- ½ tsp smoked paprika
- 2 cups cooked jasmine or basmati rice
- 1 cup chopped romaine or spinach (optional)
- 1 ripe avocado, sliced
- ¼ cup plain Greek yogurt
- 2 tbsp mayonnaise (optional for extra creaminess)
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- 1 clove garlic, minced
- Salt & pepper to taste
- Water (to thin if needed)
- 1 tbsp chopped fresh cilantro
- Lime wedges for serving
Instructions
- Marinate the steak with olive oil, garlic, cumin, chili powder, salt, and pepper for at least 15 minutes.
- Cook the marinated steak in a skillet over medium-high heat for about 3–4 minutes per side until done; let rest before slicing.
- Roast or grill the corn until lightly charred; if using frozen corn, sauté until golden.
- Prepare the cilantro cream sauce by whisking together Greek yogurt, lime juice, garlic, chopped cilantro, salt, and pepper; thin with water as needed.
- Assemble the bowl with warm rice as the base topped with sliced steak, roasted corn, avocado slices, and drizzle with cilantro cream sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 2g
- Sodium: 540mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg