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Steak Avocado Roasted Corn Bowl

Steak Avocado Roasted Corn Bowl: A Flavorful Dinner Delight

Enjoy a delicious Steak Avocado Roasted Corn Bowl that combines juicy flank steak, creamy avocado, and crispy roasted corn in a satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 1 lb Flank Steak Substitute with ribeye for richer taste or chicken for a lighter option.
  • 1 large Ripe Avocado Use diced mango as a fruit substitute for a sweeter flavor.
  • 1 cup Corn Kernels Use fresh or frozen; drain if using canned.
  • 1 cup Quinoa Substitute with brown rice for different flavor and texture.
For the Cilantro Cream Sauce
  • 1/2 cup Sour Cream Greek yogurt can be used for a healthier option.
  • 1/2 cup Fresh Cilantro Chopped for freshness; parsley or basil can be used as alternatives.
  • 1 count Lime Juiced to enhance flavors; substitute with lemon juice if necessary.
  • 2 cloves Garlic Minced for depth and aroma.
For Cooking
  • 2 tablespoons Olive Oil For sautéing; any neutral cooking oil can suffice.
  • Salt & Pepper To taste; adjust seasoning according to personal preference.

Equipment

  • Skillet
  • Mixing Bowl
  • Cutting Board
  • Knife

Method
 

Step‑by‑Step Instructions
  1. Remove the flank steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Generously season both sides with salt and pepper.
  2. Preheat your skillet over medium-high heat, add 2 tablespoons of olive oil, and carefully place the seasoned steak in. Sear for 4-5 minutes on each side until medium-rare, then let it rest for 5 minutes.
  3. In the same skillet, sauté 1 cup of corn kernels for 5-7 minutes until golden and slightly charred.
  4. In a mixing bowl, combine 1/2 cup sour cream, 1/2 cup chopped cilantro, 2 minced garlic cloves, and the juice of 1 lime. Stir until smooth.
  5. In a serving bowl, layer cooked quinoa, thinly sliced steak, sautéed corn, and avocado slices. Drizzle with cilantro cream sauce and garnish with cilantro.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 35gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze without avocado for longer storage up to 2 months.

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