Description
A vibrant and satisfying bowl featuring juicy steak, creamy avocado, sweet roasted corn, and a zesty cilantro cream sauce, perfect for a quick and healthy meal.
Ingredients
- 1 lb flank steak, thinly sliced
- 2 ears of corn, kernels removed
- 1 avocado, sliced
- 1 cup cooked quinoa or rice
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/4 tsp chili powder
Instructions
- Preheat oven to 400°F (200°C). Toss corn kernels with 1 tsp olive oil, salt, and pepper, then spread on a baking sheet and roast for 15-20 minutes until slightly charred.
- Season steak slices with salt, pepper, and chili powder. Heat remaining olive oil in a skillet over medium-high heat and cook steak for 3-4 minutes per side until desired doneness. Set aside to rest.
- In a small bowl, mix sour cream, cilantro, lime juice, and minced garlic to make the cilantro cream sauce. Season with salt to taste.
- Assemble bowls by dividing quinoa or rice among four bowls. Top with roasted corn, sliced steak, and avocado slices. Drizzle with cilantro cream sauce and serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American