Name: Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup quinoa; 2 cups water; 2 teaspoons salt (divided); 2 ribeye or sirloin steaks; 2 tablespoons olive oil (divided); 1 ½ cups corn (fresh grilled or frozen roasted); 1 large avocado, diced; 1 cup fresh cilantro leaves; ½ cup Greek yogurt or sour cream; 1 clove garlic; 1 lime, juiced; ¼ teaspoon black pepper

A bowl that eats like a full-on feast, this Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce is everything you want in a single bite: juicy, seared steak, sweet roasted corn, creamy avocado, hearty quinoa, and a bold green sauce that ties it all together. It’s colorful, nutrient-packed, and surprisingly easy to assemble for a weeknight dinner or meal-prep lunch.

The beauty of this dish lies in its balance of texture and flavor. The charred edges of medium-rare steak contrast with soft avocado and tender quinoa. The roasted corn adds a smoky-sweet pop, while the cilantro cream sauce delivers fresh, zesty brightness. Each spoonful is layered with flavor, making this bowl an instant favorite for healthy eaters and flavor seekers alike.

What Makes This Steak Avocado Bowl So Good?

This bowl is all about whole-food ingredients that sing when combined. You can customize the grain base or even swap proteins (grilled chicken or shrimp work well too), but the key to success is that cilantro cream sauce—don’t skip it! It’s what elevates this meal from simple to craveable.

Ingredients for the Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce

Steak (Ribeye or Sirloin): Provides juicy, flavorful protein with a caramelized crust when seared properly.

Avocado: Adds creamy richness and healthy fats that balance the smoky steak.

Roasted Corn: Either from grilled fresh ears or frozen and pan-roasted; brings sweetness and char.

Quinoa: A nutty, protein-packed grain that forms the hearty base of the bowl.

Fresh Cilantro: The star herb for the sauce, adding brightness and depth.

Greek Yogurt or Sour Cream: Forms the creamy base of the cilantro sauce.

Garlic & Lime Juice: Essential for flavor and zing in the sauce.

Olive Oil: For cooking and to emulsify the sauce.

Salt & Pepper: Always for seasoning.

How To Make the Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce

Step 1: Cook the Quinoa

Rinse 1 cup of quinoa under cold water. In a pot, combine with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until fluffy. Let cool slightly.

Step 2: Roast the Corn

If using fresh corn, grill or roast it until lightly charred, then slice the kernels off the cob. For frozen corn, add to a hot skillet with a bit of oil and cook until golden and slightly crispy.

Step 3: Sear the Steak

Season steak with salt and pepper. Heat a cast-iron skillet or grill pan over high heat with a drizzle of olive oil. Sear the steak for 3–4 minutes per side for medium-rare. Let it rest before slicing against the grain.

Step 4: Make the Cilantro Cream Sauce

In a blender, combine 1 cup fresh cilantro leaves, 1/2 cup Greek yogurt (or sour cream), 1 clove garlic, juice of 1 lime, a splash of olive oil, and salt to taste. Blend until smooth and creamy.

Step 5: Assemble the Bowls

Layer cooked quinoa at the bottom of each bowl. Top with slices of steak, roasted corn, diced avocado, and a generous drizzle of cilantro cream sauce. Garnish with extra cilantro or a squeeze of lime if desired.

How to Serve and Store This Bowl

Serve this bowl fresh and warm, ideally right after the steak has rested and been sliced. For a dinner party or family-style presentation, set up the components buffet-style and let everyone build their own.

To store, keep each component in separate airtight containers in the fridge for up to 3 days. The sauce will stay fresh for about 4 days. Avoid slicing the avocado in advance—add that fresh before serving. Reheat quinoa and steak gently before assembling.

Frequently Asked Questions

How do I know when my steak is medium-rare?

Cook it for about 3–4 minutes per side on high heat. The internal temperature should read 130–135°F. Let it rest for 5 minutes before slicing.

Can I use a different protein?

Absolutely! Grilled chicken, shrimp, or tofu are great swaps that also pair beautifully with the cilantro cream sauce.

What can I use instead of quinoa?

Brown rice, farro, or cauliflower rice all make delicious bases if you want to mix it up.

Is the cilantro cream sauce spicy?

Not inherently, but you can blend in a jalapeño or a pinch of red pepper flakes for a kick.

Can I make this bowl vegan?

Yes! Use a plant-based yogurt for the sauce, swap the steak for grilled tofu or tempeh, and you’re set.

Can I freeze any part of this dish?

You can freeze cooked quinoa and steak, but not the sauce or avocado. Reheat gently and add fresh toppings before serving.

Want More Healthy Bowl Ideas?

If you’re into vibrant bowls like this one, here are more nutritious and flavor-packed recipes you might love:

Try this protein-rich combo: Ground Turkey Sweet Potato Skillet
For cozy comfort with greens, make the Creamy Tortellini with Sausage and Broccoli
Load up on Mediterranean flavor with this Healthy Mediterranean Salmon Dinner
Need something veggie-forward? Go for the Cheesy Cauliflower Patties
Love steak? The Creamy Cajun Steak Alfredo is a must-try for rich and bold flavors.

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And let me know in the comments how you made it your own. Did you swap in chicken or keep the steak classic? Was your cilantro sauce tangy or spicy?

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Find more of my everyday recipes and food inspiration over on my Pinterest: Life with Jam