Description
This Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce is a vibrant, nutrient-packed meal featuring juicy steak, creamy avocado, smoky roasted corn, and protein-rich quinoa—all brought together with a fresh and zesty cilantro cream sauce. Perfect for meal prep or a crowd-pleasing dinner!
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
Instructions
1. Rinse the quinoa thoroughly under cold water.
2. In a pot, combine quinoa, water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let cool.
3. If using fresh corn, grill and slice off the kernels. If using frozen, pan-roast in olive oil until slightly charred.
4. Season steaks with salt and pepper. Heat a cast-iron skillet over high heat with olive oil.
5. Sear steaks for 3–4 minutes on each side for medium-rare. Rest 5 minutes, then slice against the grain.
6. In a blender, combine cilantro, Greek yogurt, garlic, lime juice, olive oil, salt, and pepper. Blend until creamy.
7. To assemble, layer quinoa in bowls. Top with steak slices, corn, and diced avocado. Drizzle with cilantro cream sauce and garnish with fresh cilantro or extra lime if desired.
Notes
For extra flavor, marinate your steak 30 minutes ahead with lime juice, garlic, and olive oil.
Always let steak rest before slicing—it seals in the juices.
Add diced jalapeño to the sauce if you want a spicy twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 70mg