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Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce

Juicy steak atop roasted corn, black beans, and avocado with a zesty cilantro cream sauce — perfect for a healthy, flavorful bowl.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Bowl Ingredients
  • 12 oz steak ribeye, sirloin, or flank
  • 1 cup roasted corn fresh or frozen
  • 1 avocado sliced
  • 1 cup cooked black beans
  • 1 red bell pepper diced
  • 1 cup cooked rice or quinoa optional
  • 1 tbsp olive oil
  • salt and pepper to taste
Cilantro Cream Sauce
  • 0.5 cup sour cream or Greek yogurt
  • 0.25 cup fresh cilantro
  • 1 clove garlic
  • 1 tbsp lime juice
  • salt and pepper to taste

Equipment

  • Skillet or grill
  • Blender or food processor
  • Knife and cutting board

Method
 

  1. Season steak with salt, pepper, and olive oil. Cook on skillet or grill 3–4 min per side for medium-rare. Rest 5 min and slice.
  2. Sauté corn and diced red bell pepper in skillet for 5–7 min until lightly charred.
  3. Blend sour cream, cilantro, garlic, lime juice, salt, and pepper until smooth for cilantro cream sauce.
  4. Assemble bowls with rice or quinoa, roasted corn, black beans, avocado, and sliced steak.
  5. Drizzle cilantro cream sauce over bowls and garnish with cilantro, jalapeños, or lime wedges.

Notes

For meal prep, keep avocado and sauce separate until serving.