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Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce

A delightful medley featuring succulent steak, creamy avocado, and a zesty cilantro cream sauce, perfect for any dinner rotation.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American, Mexican
Servings 4 servings
Calories 550 kcal

Ingredients
  

Main Ingredients

  • 1 lb steak Your choice of steak cut
  • 1 avocado Diced
  • 2 cups corn (fresh or canned, roasted)
  • 1 cup quinoa Cooked according to package instructions
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1 lime (juice) Freshly squeezed
  • to taste Salt and pepper
  • as needed Olive oil

Instructions
 

Preparation

  • Cook the quinoa according to package instructions.
  • Season the steak with salt and pepper, then grill or sear to your desired doneness. Let it rest before slicing.
  • In a bowl, mix the sour cream, chopped cilantro, lime juice, salt, and pepper to make the cilantro cream sauce.
  • Assemble the bowl by placing quinoa at the bottom, topping it with sliced steak, diced avocado, and roasted corn. Drizzle with cilantro cream sauce before serving.

Notes

Serve with a sprinkle of extra cilantro and colorful cherry tomatoes. Leftovers can be stored in the fridge for 3 to 4 days. For meal prep, keep ingredients separate to maintain freshness.
Keyword Cilantro Cream Sauce, Healthy Dinner, Quick Recipe, Quinoa bowl, Steak Bowl