Description
This Steak, Avocado, and Roasted Corn Bowl is a vibrant meal packed with flavors and nutrients!
Ingredients
Scale
- 1 pound boneless, skinless beef steak (flank, sirloin, or ribeye)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 ear corn, shucked and kernels removed
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1/2 cup mayonnaise
- 1/4 cup chopped cilantro
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Start by preheating your grill or grill pan to a medium-high heat. While it’s heating, season the steak with garlic powder, onion powder, salt, and black pepper. Grill for 2 to 3 minutes on each side until desired doneness, then let rest before cutting.
- Preheat your oven to 400°F (200°C). Toss corn kernels with olive oil, salt, and black pepper, then roast for 10-15 minutes until charred.
- In a bowl, mix mayonnaise, cilantro, garlic, lime juice, salt, and pepper to make the cilantro cream sauce.
- Assemble bowls with rice, steak, corn, and avocado. Top with cilantro and drizzle sauce before serving.
Notes
For more flavor, marinate the steak before grilling for at least 30 minutes. Don’t overcook the corn to maintain its sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 550 per serving
- Sodium: Approximately 600 mg
- Protein: Around 30 grams