Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
Enjoy a vibrant Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce delights! Perfect for meal prep. Try it today!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican-inspired
Ingredients
Scale
- 1 lb flank steak
- 1 large ripe avocado, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 cup quinoa (uncooked)
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 cup sour cream
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil (for cooking)
Instructions
- Remove flank steak from the fridge 30 minutes before cooking to reach room temperature. Season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and cook the seasoned steak for 4-5 minutes on each side until medium-rare. Let it rest for 5 minutes before slicing.
- In the same skillet, add corn kernels and sauté until golden brown, about 5-7 minutes.
- For the cilantro cream sauce, mix sour cream, chopped cilantro, minced garlic, and lime juice in a bowl until smooth.
- To assemble, place cooked quinoa at the base of each bowl, followed by sliced steak, roasted corn, and avocado. Drizzle with cilantro cream sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg