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

Ingredients

For the Bowl

300 g steak (ribeye, sirloin, or flank), sliced

1 tbsp olive oil

1 tsp smoked paprika

½ tsp garlic powder

Salt and pepper, to taste

1 cup roasted corn kernels (fresh or frozen)

1 avocado, sliced

1 cup cooked rice, quinoa, or mixed greens

½ cup cherry tomatoes, halved

¼ cup red onion, thinly sliced

Fresh cilantro, for garnish

For the Cilantro Cream Sauce

½ cup Greek yogurt or sour cream

¼ cup fresh cilantro, chopped

1 clove garlic

1 tbsp lime juice

Salt and pepper, to taste

Water as needed to thin

Directions

Preheat a skillet over medium-high heat. Season steak with olive oil, smoked paprika, garlic powder, salt, and pepper.

Cook steak 3–4 minutes per side (depending on thickness) until desired doneness. Rest for 5 minutes, then slice thinly.

Roast corn if not pre-roasted: toss with a little oil, salt, and pepper, then cook in a skillet or oven until slightly charred.

Prepare the cilantro cream sauce: blend Greek yogurt, cilantro, garlic, lime juice, salt, and pepper until smooth. Thin with a tablespoon of water if needed.

Assemble the bowl: layer rice or greens, top with steak slices, roasted corn, avocado, cherry tomatoes, and red onion.

Drizzle generously with cilantro cream sauce and garnish with fresh cilantro. Serve immediately.

Nutritional Information (Per Serving – Approximate)

Calories: 480 kcal

Protein: 32 g

Fat: 24 g

Carbohydrates: 32 g

Fiber: 7 g