If you love vibrant flavors that come together in a bowl full of freshness, protein, and a creamy kick, you will adore this Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce Recipe. It’s a harmonious blend of tender steak, nutty quinoa, sweet roasted corn, and rich avocado, all brought to life with an irresistibly zesty cilantro cream sauce. Perfect for a wholesome lunch or dinner, this bowl celebrates the joy of fresh, simple ingredients coming together to create something truly special and satisfying every single time.
Ingredients You’ll Need
The magic of this dish lies in its simplicity and the quality of each ingredient. Every component shines on its own and elevates the whole bowl with distinct textures, colors, and flavors that complement one another beautifully.
- Quinoa (1 cup): A nutrient-packed, fluffy base that absorbs the flavors from the other ingredients perfectly.
- Water (2 cups): Essential for cooking the quinoa to tender perfection.
- Salt (2 teaspoons, divided): Used for seasoning the quinoa and the steak, bringing out natural flavors.
- Ribeye or sirloin steaks (2): The star protein, offering juicy, flavorful richness when seared just right.
- Olive oil (2 tablespoons, divided): For roasting the corn and searing the steak to add caramelized depth.
- Corn (1 ½ cups): Fresh grilled or frozen roasted adds a sweet crunch that balances the meat.
- Large avocado (1, diced): Creamy, buttery bites of green goodness that contrast beautifully with the steak and corn.
- Fresh cilantro leaves (1 cup): Bright, herbaceous notes that make the dish pop with freshness.
- Greek yogurt or sour cream (½ cup): Provides luxurious creaminess in the cilantro sauce without heaviness.
- Garlic (1 clove): Adds subtle pungency and warmth to the creamy sauce.
- Lime juice (1 lime): Brings a lively citrus zing that wakes up every bite.
- Black pepper (¼ teaspoon): A mild hint of spice to layer the flavor complexity.
How to Make Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce Recipe
Step 1: Cook the Quinoa
Start by rinsing your quinoa thoroughly under cold water to remove any bitterness. Then combine it with water and a pinch of salt in a pot. Bring it to a boil, reduce to a gentle simmer, cover, and let it cook for 15 minutes. Once done, take it off the heat and let it cool slightly. This fluffy quinoa forms the wholesome, nutty foundation of your bowl.
Step 2: Prepare the Corn
If you’re working with fresh corn, grill it to get those gorgeous smoky char marks, then slice the kernels right off the cob. For frozen corn, pan-roast the kernels in olive oil over medium-high heat until they’re slightly caramelized and crisp around the edges. This sweet roasted corn bursts with flavor and adds delightful texture.
Step 3: Cook the Steak
Season your steaks liberally with salt and pepper. Heat a cast-iron skillet until it’s screaming hot, then drizzle with olive oil. Sear the steaks for 3 to 4 minutes per side for a perfectly medium-rare finish. Rest your steak for about 5 minutes to keep the juices locked in, then slice thinly against the grain. Each bite will be tender, juicy, and packed with savory goodness.
Step 4: Make the Cilantro Cream Sauce
In a blender, combine fresh cilantro leaves, Greek yogurt (or sour cream), garlic, lime juice, olive oil, salt, and black pepper. Blend until smooth and creamy. This sauce is the signature flair of the Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce Recipe, providing zesty brightness and a silky finish that perfectly ties all ingredients together.
Step 5: Assemble the Bowl
Layer quinoa at the bottom of your serving bowls. Then artfully arrange slices of steak, roasted corn, and diced avocado on top. Generously drizzle with the cilantro cream sauce and sprinkle with additional fresh cilantro or a squeeze of lime if you like. The combination of warm, cool, creamy, and crunchy elements makes every mouthful an absolute delight.
How to Serve Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce Recipe
Garnishes
Fresh cilantro leaves or thin lime slices are fantastic to add a little extra brightness and visual appeal. For some added texture, sprinkle toasted pumpkin seeds or crushed tortilla chips on top to bring in a subtle crunch. These details elevate the bowl and make it feel even more special at the table.
Side Dishes
Serve this bowl alongside a simple mixed green salad or warm tortillas to scoop the mixture, turning your meal into a festive hand-held feast. A light cucumber and tomato salsa works great for a refreshing contrast. The versatility of this dish makes it easy to customize sides based on mood or occasion.
Creative Ways to Present
Think vibrant bowls layered in alternating colors to really highlight the fresh ingredients. For parties, serve the components separately in small bowls as a build-your-own steak avocado roasted corn bowl station. This not only looks stunning but lets everyone customize their own perfect bowl, adding a fun interactive twist to your dinner.
Make Ahead and Storage
Storing Leftovers
Keep any leftover components stored separately in airtight containers in the fridge to maintain freshness. Quinoa, steak slices, roasted corn, and avocado should each be stored on their own to prevent sogginess. The cilantro cream sauce can be kept in a small jar or container and stirred before using again.
Freezing
This Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce Recipe does not freeze well because the avocado and cream sauce can change texture upon thawing. For best results, freeze cooked quinoa and steak separately, but plan to prepare fresh avocado and sauce when serving again.
Reheating
Gently reheat the quinoa and steak in a skillet or microwave until warm, avoiding overheating to keep the steak tender. Add fresh avocado and drizzle with freshly made or well-stirred cilantro cream sauce after reheating for that fresh, vibrant finish.
FAQs
Can I use a different type of grain instead of quinoa?
Absolutely! Brown rice, farro, or even couscous work wonderfully in this bowl if quinoa isn’t your favorite or if you want a different texture.
Is there a way to make this recipe vegetarian?
Definitely. Replace the steak with grilled portobello mushrooms or marinated tofu for a satisfying plant-based version that still complements the cilantro cream sauce brilliantly.
How spicy is the cilantro cream sauce?
This recipe features a mild, tangy cilantro cream sauce with no added heat. You can kick it up by adding a pinch of cayenne pepper or a small jalapeño to the blender if you want some spice.
Can I prepare parts of this bowl ahead of time?
Yes, you can cook quinoa, roast corn, and make the cilantro cream sauce ahead and refrigerate. Cook the steak and dice the avocado just before serving for best texture and flavor.
What’s the best way to slice the steak?
Slicing against the grain is key to keeping steak tender and easy to chew. Look closely at the lines of the muscle fibers on your steak and cut perpendicular to those lines.
Final Thoughts
This Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce Recipe is a vibrant, fresh, and utterly delicious meal I’m thrilled to share. It’s the kind of dish that feels both wholesome and indulgent, bringing a restaurant-quality experience right to your kitchen table. I promise, once you try it, this bowl will become one of your go-to favorites for any occasion. Happy cooking and even happier eating!
Print
Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A vibrant and hearty Steak Avocado Roasted Corn Bowl featuring perfectly seared ribeye or sirloin steak, nutty quinoa, roasted corn, and creamy cilantro sauce. This balanced meal combines fresh ingredients and bold flavors, ideal for a nutritious and delicious dinner ready in just 35 minutes.
Ingredients
Grain
- 1 cup quinoa
- 2 cups water
- 2 teaspoons salt (divided)
Protein
- 2 ribeye or sirloin steaks
Vegetables & Fruit
- 1 ½ cups corn (fresh grilled or frozen roasted)
- 1 large avocado, diced
- 1 cup fresh cilantro leaves
Sauce
- ½ cup Greek yogurt or sour cream
- 1 clove garlic
- 1 lime, juiced
- 2 tablespoons olive oil (divided)
- ¼ teaspoon black pepper
Instructions
- Rinse Quinoa: Thoroughly rinse the quinoa under cold running water to remove any bitterness and impurities.
- Cook Quinoa: In a pot, combine the rinsed quinoa, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes until the quinoa is tender and water is absorbed. Remove from heat and let cool.
- Prepare Corn: If using fresh corn, grill the ears until slightly charred and slice off the kernels. If using frozen corn, heat 1 tablespoon of olive oil in a pan and pan-roast the corn until slightly charred and warmed through.
- Season Steaks: Season both sides of the ribeye or sirloin steaks generously with salt and black pepper.
- Sear Steaks: Heat a cast-iron skillet over high heat with 1 tablespoon of olive oil. Once hot, sear the steaks for about 3–4 minutes on each side for medium-rare doneness. Adjust time if you prefer a different level of doneness. Remove steaks from the pan and let them rest for 5 minutes before slicing thinly against the grain.
- Make Cilantro Cream Sauce: In a blender, combine fresh cilantro leaves, Greek yogurt or sour cream, garlic, lime juice, remaining olive oil, a pinch of salt, and black pepper. Blend until smooth and creamy.
- Assemble Bowls: Start by layering cooked quinoa in the bottom of serving bowls. Top each bowl with sliced steak, roasted corn kernels, and diced avocado. Drizzle generously with the cilantro cream sauce. Garnish with extra fresh cilantro leaves or lime wedges if desired, and serve immediately.
Notes
- Use ribeye for a more tender, flavorful steak or sirloin for a leaner cut with less fat.
- Fresh grilled corn adds extra smoky flavor, but frozen roasted corn is a great convenient alternative.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- Adjust lime juice and garlic in the cilantro cream sauce to taste for tanginess and kick.
- Allowing steak to rest after cooking helps retain juices for optimal tenderness.
