Description

Steak, Avocado & Roasted Corn Bowl with Creamy Cilantro Sauce is fresh, hearty, and packed with bold flavor. Juicy steak, roasted corn, creamy avocado, rice, crisp vegetables, and zesty cilantro sauce come together in this healthy and satisfying bowl recipe perfect for lunch or dinner.

Ingredients

1 pound sirloin steak

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups cooked rice

1 1/2 cups corn kernels

1 avocado, sliced

1 cup cherry tomatoes, halved

1/2 cup diced cucumber

1/4 cup diced red onion

2 tablespoons chopped cilantro

1 lime, cut into wedges

For the Creamy Cilantro Sauce:

1/2 cup Greek yogurt or sour cream

1/4 cup fresh cilantro

1 tablespoon lime juice

1 clove garlic

1 tablespoon olive oil

1/4 teaspoon salt

2 tablespoons water

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat a grill pan or skillet over medium-high heat.

2. Brush steak with olive oil and season with chili powder, garlic powder, cumin, salt, and black pepper.

3. Cook steak for 4 to 5 minutes per side until desired doneness.

4. Transfer steak to a plate and let rest for 5 minutes before slicing.

5. Meanwhile, cook corn kernels in a dry skillet for 4 to 5 minutes until lightly charred.

6. In a blender, combine Greek yogurt, cilantro, lime juice, garlic, olive oil, salt, and water.

7. Blend until smooth and creamy.

8. Divide cooked rice among serving bowls.

9. Top with sliced steak, roasted corn, avocado, cherry tomatoes, cucumber, and red onion.

10. Drizzle creamy cilantro sauce generously over each bowl.

11. Garnish with chopped cilantro and serve with fresh lime wedges.

Notes

Flank steak or ribeye also work well in this recipe.

Use cauliflower rice for a lower-carb option.

Add black beans or shredded lettuce for extra texture.

Store components separately in airtight containers in the refrigerator for up to 4 days.