Description
A flavorful bowl filled with tender steak, roasted corn, creamy avocado, fluffy quinoa, and a refreshing cilantro cream sauce. A balanced, hearty, and vibrant meal that’s perfect for lunch, dinner, or weekly meal prep.
Ingredients
For the Bowl:
- 1 lb flank or skirt steak
- 1 cup quinoa (uncooked)
- 2 ears corn (or 1 ½ cups corn kernels)
- 1 tbsp olive oil
- 1 ripe avocado, sliced or diced
- Salt and black pepper, to taste
- Fresh cilantro, chopped
- Juice of 1 lime
For the Cilantro Cream Sauce:
- 1 cup fresh cilantro leaves (packed)
- ½ cup Greek yogurt or sour cream
- 1 clove garlic
- ¼ cup olive oil
- Juice of 1 lime
- ½ avocado
- Salt, to taste
- 1 tbsp water (optional, to thin)
Instructions
- Cook the Quinoa: Rinse quinoa under cold water. Add to a saucepan with 2 cups water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff and set aside.
- Roast the Corn: Brush corn with olive oil and season with salt and pepper. Grill or sear in a hot skillet until lightly charred, turning often. Slice kernels from the cob once cool.
- Cook the Steak: Pat steak dry, season with salt and pepper, and sear in a hot skillet for 3–4 minutes per side. Rest for 5 minutes, then slice against the grain.
- Make the Cilantro Cream Sauce: Blend cilantro, Greek yogurt, garlic, olive oil, lime juice, avocado, and salt until smooth. Add water only if needed for consistency.
- Assemble the Bowls: Divide quinoa into bowls. Add roasted corn, sliced steak, avocado, and cilantro. Drizzle with cilantro cream sauce and a squeeze of lime.
Notes
- Use broth instead of water for more flavorful quinoa.
- Swap quinoa for rice, couscous, or cauliflower rice.
- Slice steak thinly for the most tender bite.
- Make the sauce ahead of time so flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes