Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce

Ingredients

For the Steak Bowl:

• 1 lb (450 g) flank steak or sirloin, sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp chili powder
• Salt & black pepper to taste
• 2 cups cooked rice (white, brown, or cilantro-lime rice)
• 1 cup roasted corn (fresh, canned, or frozen)
• 1 large avocado, sliced
• 1 cup cherry tomatoes, halved
• ½ cup black beans, rinsed & drained
• ¼ cup red onion, finely diced
• Lime wedges, for serving

For the Cilantro Cream Sauce:

• ½ cup Greek yogurt or sour cream
• ¼ cup fresh cilantro
• 1 small garlic clove
• Juice of ½ lime
• 1 tbsp olive oil
• Salt & pepper to taste

Directions

Season the steak: In a bowl, toss sliced steak with olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper.

Cook the steak: Heat a skillet over medium-high heat. Sear the steak for 3–4 minutes per side until browned and cooked to your preferred doneness. Set aside.

Prepare the corn: Roast corn in a hot pan for 5–7 minutes until lightly charred, or use pre-roasted corn.

Make the cilantro cream sauce: In a blender or food processor, combine Greek yogurt, cilantro, garlic, lime juice, olive oil, salt, and pepper. Blend until smooth.

Assemble the bowls: Add rice as the base. Top with steak slices, roasted corn, avocado, cherry tomatoes, black beans, and red onion.

Finish & serve: Drizzle generously with cilantro cream sauce. Add lime wedges and extra cilantro if desired. Serve immediately.

Nutritional Information (per serving, serves 3–4)

Calories: 520 kcal

Protein: 34 g

Carbohydrates: 42 g

Fat: 25 g

Fiber: 8 g

Sugar: 5 g