I absolutely love making this Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce Recipe because it feels like a restaurant-quality meal right at home. The first time I tried it, I was amazed at how the creamy sauce brought everything together so beautifully.
Every bite has juicy steak, sweet roasted corn, and buttery avocado in perfect balance. I enjoy how fresh and colorful it looks in the bowl—it instantly makes dinner more exciting.
This recipe has truly become one of my favorite go-to meals when I want something hearty but still fresh and vibrant. You can also enjoy comforting homemade dishes like this alongside classics such as the Ham and Bean Soup Recipe when planning cozy family meals.
Ingredients
Here’s everything you need to create this flavorful and satisfying bowl. I’ve included helpful tips so you get the best results.
- 1 lb flank steak – Choose a piece with even thickness for consistent cooking. Let it come to room temperature before searing for juicier results.
- 1 large ripe avocado, sliced – Use an avocado that yields slightly when pressed but isn’t mushy. Slice it just before serving to keep it fresh and green.
- 1 cup corn kernels (fresh or frozen, thawed and patted dry) – Fresh corn gives natural sweetness, but frozen works well if dried properly to help it roast instead of steam.
- 1 cup quinoa (uncooked, rinsed) – Always rinse quinoa under cold water to remove its natural bitterness and ensure fluffy grains.
- ½ cup fresh cilantro, chopped – Fresh cilantro is key for that bright, herbaceous flavor in the sauce. Avoid wilted leaves.
- 1 lime, juiced – Fresh lime juice adds vibrant acidity and balances the richness of the steak and avocado.
- ½ cup sour cream – Full-fat sour cream gives the creamiest texture. You can substitute Greek yogurt for a lighter option.
- 2 garlic cloves, minced (divided) – Freshly minced garlic enhances both the steak and sauce with bold flavor.
- 1 teaspoon kosher salt (or to taste) – Season in layers for the best flavor.
- ½ teaspoon freshly cracked black pepper – Adds subtle warmth and depth.
- 2 tablespoons olive oil – Helps achieve a perfect sear on the steak and roast on the corn.
Note: This recipe makes 4 generous servings.
Variations
This bowl is easy to customize based on your dietary needs or flavor preferences.
- For a dairy-free version, replace the sour cream with a plant-based yogurt or dairy-free sour cream alternative. The texture remains creamy and delicious.
- If you want a lower-carb option, swap quinoa for cauliflower rice. It keeps the bowl lighter while still filling.
- To boost fiber and protein, add black beans or grilled bell peppers. They add extra color and texture.
- For extra spice, mix chopped jalapeño or a pinch of chipotle powder into the cilantro sauce. It adds a smoky kick.
- If cilantro isn’t your favorite, substitute part of it with fresh parsley for a milder herb flavor.
Cooking Time
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Equipment You Need
- Large pot – For cooking the quinoa until fluffy.
- Baking sheet – To roast the corn evenly in the oven.
- Heavy skillet or grill pan – Essential for searing the steak properly.
- Blender or mixing bowl – To prepare the smooth cilantro cream sauce.
- Sharp knife and cutting board – For slicing steak and prepping vegetables cleanly.
How to Make Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce Recipe?
This recipe comes together easily when you prepare each component step by step. I like to cook the grains and vegetables first while the steak rests. Then everything is assembled fresh for the best texture and flavor.
Cook the Quinoa
Start by rinsing the quinoa thoroughly under cold running water. This removes its natural coating, which can taste bitter. Add the rinsed quinoa to a pot with water and a pinch of salt. Bring to a boil, then reduce heat and simmer covered until tender. Once done, let it rest for a few minutes before fluffing with a fork. This keeps the texture light and fluffy.
Roast the Corn
Preheat your oven to a high temperature to encourage caramelization. Toss the corn kernels with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Avoid overcrowding so they roast instead of steam. Roast until lightly charred and golden. The slight smokiness enhances the sweetness beautifully.
Sear the Steak
Pat the flank steak dry with paper towels. Season generously with salt, pepper, and a little minced garlic. Heat a skillet over high heat and add olive oil. Sear the steak for several minutes per side until browned and cooked to your preferred doneness. Remove from heat and let it rest for at least 5 minutes. This step locks in juices before slicing.
Make the Cilantro Cream Sauce
In a blender or bowl, combine sour cream, chopped cilantro, lime juice, remaining garlic, and a pinch of salt. Blend or whisk until smooth and creamy. Add a splash of water if you prefer a thinner consistency. Taste and adjust seasoning with extra lime or salt as needed. The sauce should be bright and slightly tangy.
Assemble the Bowls
Start by adding a generous scoop of quinoa to each bowl. Spread it evenly as the base layer. Top with sliced steak, roasted corn, and fresh avocado slices. Arrange neatly for a vibrant presentation. Drizzle the cilantro cream sauce over everything and serve with lime wedges for an extra burst of freshness.
Additional Tips for Making This Recipe Better
From my experience making this recipe multiple times, these small tips make a big difference:
- I always let the steak rest fully before slicing. Cutting too soon releases juices and makes it less tender.
- I slice the steak against the grain. This keeps each bite soft and easy to chew.
- I wait to cut the avocado until right before serving to prevent browning.
- I taste the sauce twice—once after blending and once after resting. Sometimes it needs just a little more lime.
- I spread the corn evenly while roasting so it gets that perfect charred flavor.
How to Serve Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce Recipe?
This bowl is stunning on its own, but the presentation makes it even better.
- Serve in wide, shallow bowls to show off the colorful layers. Keep the ingredients slightly separated instead of fully mixed for a more appealing look.
- Garnish with extra chopped cilantro and lime wedges on the side, and for fun shared-meal experiences you can also serve gatherings with dishes inspired by a classic Fondue Recipe to keep the table interactive and enjoyable. A sprinkle of freshly cracked black pepper adds a finishing touch.
- You can also serve it with warm tortillas for a fun twist. It turns into a delicious taco-style meal instantly.
Nutritional Information
This bowl offers a balanced combination of protein, healthy fats, and carbohydrates. Approximate values per serving:
Calories: 550–600 kcal
Protein: 30–35 grams
Carbohydrates: 45–50 grams
Fat: 25–30 grams
These values may vary slightly depending on portion sizes and ingredient substitutions.
Make Ahead and Storage
Storing
Store cooked steak, quinoa, and roasted corn separately in airtight containers in the refrigerator for up to 3–4 days. Keep the sauce in a sealed jar. Add avocado fresh when serving.
Freezing
Quinoa and roasted corn can be frozen for up to 2 months. Let them cool completely before freezing. The avocado and sauce are best made fresh and should not be frozen.
Reheating
Reheat quinoa and steak gently in the microwave or a skillet over low heat. Avoid overheating the steak to keep it tender. Add fresh avocado and sauce after reheating.
Why You’ll Love This Recipe?
This recipe is one of my favorites for many reasons:
- It’s easy yet impressive. The steps are simple, but the flavors taste gourmet and satisfying.
- It’s balanced and filling. You get protein, fiber, and healthy fats in one complete bowl.
- It’s customizable. You can easily adjust ingredients to match dietary needs or flavor preferences.
- It’s perfect for meal prep. Each component stores well, making weekday lunches effortless.
- It’s packed with a bold flavor. From juicy steak to zesty cilantro sauce, every bite is exciting.
Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce Recipe
Ingredients
Method
- Start by rinsing the quinoa thoroughly under cold running water. This removes its natural coating, which can taste bitter.
- Add the rinsed quinoa to a pot with water and a pinch of salt. Bring to a boil, then reduce heat and simmer covered until tender.
- Once done, let it rest for a few minutes before fluffing with a fork. This keeps the texture light and fluffy.
- Preheat your oven to a high temperature to encourage caramelization. Toss the corn kernels with olive oil, salt, and pepper.
- Spread them in a single layer on a baking sheet. Avoid overcrowding so they roast instead of steam.
- Roast until lightly charred and golden. The slight smokiness enhances the sweetness beautifully.
- Pat the flank steak dry with paper towels. Season generously with salt, pepper, and a little minced garlic.
- Heat a skillet over high heat and add olive oil. Sear the steak for several minutes per side until browned and cooked to your preferred doneness.
- Remove from heat and let it rest for at least 5 minutes. This step locks in juices before slicing.
- In a blender or bowl, combine sour cream, chopped cilantro, lime juice, remaining garlic, and a pinch of salt.
- Blend or whisk until smooth and creamy. Add a splash of water if you prefer a thinner consistency.
- Taste and adjust seasoning with extra lime or salt as needed. The sauce should be bright and slightly tangy.
- Start by adding a generous scoop of quinoa to each bowl. Spread it evenly as the base layer.
- Top with sliced steak, roasted corn, and fresh avocado slices. Arrange neatly for a vibrant presentation.
- Drizzle the cilantro cream sauce over everything and serve with lime wedges for an extra burst of freshness.
Notes
- I always let the steak rest fully before slicing. Cutting too soon releases juices and makes it less tender.
- I slice the steak against the grain. This keeps each bite soft and easy to chew.
- I wait to cut the avocado until right before serving to prevent browning.
- I taste the sauce twice—once after blending and once after resting. Sometimes it needs just a little more lime.
- I spread the corn evenly while roasting so it gets that perfect charred flavor.