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
Scale
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.
