Description
Indulge in the vibrant flavors of the Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce, a delightful dish perfect for any occasion. This colorful bowl combines juicy flank steak, creamy avocado, and sweet roasted corn, all drizzled with a zesty cilantro cream sauce. It’s not only a feast for the eyes but also a nutritious choice that satisfies both your cravings and health goals.
Ingredients
Scale
- 1 lb flank steak
- 1 large ripe avocado
- 1 cup corn kernels (fresh or frozen)
- 1 cup quinoa (uncooked)
- 1/2 cup fresh cilantro
- Juice of 1 lime
- 1/2 cup sour cream
- 2 cloves garlic
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil (for cooking)
Instructions
- Season the flank steak with salt and pepper; let it rest at room temperature for 30 minutes.
- Heat olive oil in a skillet over medium-high heat; cook the steak for about 4-5 minutes per side until medium-rare.
- Allow the steak to rest before slicing thinly against the grain.
- In the same skillet, sauté corn in additional olive oil until golden and charred, about 5-7 minutes.
- For the cilantro cream sauce, mix sour cream, chopped cilantro, minced garlic, and lime juice until smooth.
- Assemble bowls starting with quinoa; layer sliced steak, roasted corn, and avocado; drizzle with sauce and garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 610
- Sugar: 3g
- Sodium: 230mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 90mg