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Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce

A fresh, satisfying bowl with juicy steak, creamy avocado, sweet roasted corn, and a vibrant cilantro cream sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Bowl, Dinner
Cuisine: Mexican-Inspired, Southwest
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Bowl Components
  • 1 lb steak (flank or sirloin)
  • 2 tbsp olive oil for steak
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp cumin
  • 2 cups corn kernels fresh or frozen
  • 1 tbsp olive oil for corn
  • 1 avocado, diced
  • 2 cups cooked rice
  • fresh cilantro, chopped
  • lime wedges
Cilantro Cream Sauce
  • 0.5 cup Greek yogurt or sour cream
  • 1 cup fresh cilantro
  • 1 clove garlic
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1 jalapeño (optional)
  • 0.25 tsp salt

Equipment

  • Mixing bowls
  • Baking sheet
  • Skillet or grill pan
  • Blender or food processor

Method
 

  1. Preheat oven to 425°F (220°C). Roast corn with olive oil, salt, and pepper for 12–15 minutes.
  2. Season steak with paprika, garlic powder, cumin, salt, and pepper.
  3. Heat a skillet with olive oil and sear steak 3–4 minutes per side.
  4. Rest steak for 10 minutes, then slice against the grain.
  5. Blend cilantro cream sauce ingredients until smooth.
  6. Assemble bowls with rice, steak, roasted corn, and avocado.
  7. Drizzle with cilantro cream sauce and garnish with cilantro and lime.

Notes

For extra smoky flavor, grill the steak and char fresh corn on the cob.