Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
If you’re in search of a vibrant and nutritious meal that comes together in no time, the Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce is your answer! This delightful dish features succulent flank steak, creamy avocado, and sweet roasted corn, all harmonized by a zesty cilantro cream sauce. Perfect for busy weeknights or entertaining guests, each bite offers a colorful medley of fresh ingredients that will tantalize your taste buds. With its quick preparation and easy customization, this bowl is not only a feast for the eyes but also a wholesome option that everyone can enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
- Flank steak (1 lb)
- Ripe avocado (1 large)
- Corn kernels (1 cup)
- Quinoa (1 cup, uncooked)
- Fresh cilantro (1/2 cup)
- Lime (1)
- Sour cream (1/2 cup)
- Garlic (2 cloves)
Instructions
- Prepare the Steak: Remove flank steak from the fridge 30 minutes prior to cooking. Season generously with salt and pepper.
- Cook the Steak: Heat olive oil in a skillet over medium-high heat. Cook the seasoned steak for 4-5 minutes on each side for medium-rare. Let it rest before slicing.
- Sauté the Corn: In the same skillet, add more olive oil if needed and sauté corn kernels for 5-7 minutes until golden and charred.
- Make Cilantro Cream Sauce: In a bowl, mix sour cream, chopped cilantro, minced garlic, and lime juice until smooth.
- Assemble Your Bowl: Layer cooked quinoa as a base, then top with sliced flank steak, roasted corn, creamy avocado, and drizzle with cilantro cream sauce.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 590
- Sugar: 4g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 80mg