Delicious Steak Avocado Roasted Corn Bowl for Flavor Lovers

This Steak Avocado Roasted Corn Bowl is a delightful mix of juicy flank steak, creamy avocado, and sweet roasted corn, making it a perfect dinner choice.

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Prep Time 15

Cook Time 15

Resting Time 5

Total Time 35

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bowl

1 lbs Flank Steak Swap for ribeye or chicken if desired.
1 large Ripe Avocado Diced mango can be used as a substitute.
1 cup Corn Kernels Fresh, frozen, or canned corn can be used.
1 cup Quinoa Brown rice can be used as an alternative.

For the Cilantro Cream Sauce

1/2 cup Sour Cream Greek yogurt is a healthier substitute.
1/4 cup Fresh Cilantro Use parsley or basil if cilantro is not available.
1 medium Lime Juice for a zesty touch; lemon juice can be used as an alternative.
2 cloves Garlic Minced for flavor.

For Cooking

2 tbsp Olive Oil Any neutral oil can be used as well.
Salt To taste.
Pepper To taste.

Equipment

Skillet
bowl

Method

Cooking Instructions

Prepare Steak: Bring flank steak to room temperature and season with salt and pepper.
Cook Steak: Sear the steak in olive oil for 4-5 minutes per side to medium-rare. Rest for 5 minutes before slicing thinly against the grain.
Sauté Corn: In the same skillet, sauté corn for 5-7 minutes until golden and slightly charred.
Make Sauce: Mix sour cream, cilantro, garlic, and lime juice until smooth.
Assemble Bowl: Layer quinoa, sliced steak, sautéed corn, and avocado in a bowl. Drizzle with sauce and garnish with cilantro.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 300mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Customize ingredients based on preferences; add chili flakes for extra heat if desired.

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