When you crave something bold, satisfying, and fresh—but don’t want to spend hours in the kitchen—a vibrant, loaded bowl is the perfect solution. This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is your go-to dish for combining smoky grilled steak, creamy avocado, sweet roasted corn, and zesty, herb-packed dressing all in one stunning presentation.
This dish is ideal for summer evenings on the patio, weeknight family dinners, or casual gatherings where bold flavors and colorful ingredients steal the show. Inspired by the vibrant bowls of Southwest and Mexican cuisine, this recipe captures the essence of flame-kissed steak, charred vegetables, and cooling sauces—all layered for maximum texture and taste.
Why You’ll Love This Steak Bowl Recipe
This isn’t your average salad or grain bowl. It’s a full meal that’s:
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Packed with flavor: From smoky steak to tangy cilantro cream.
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Nutritious and filling: Balanced with protein, fiber, and healthy fats.
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Visually stunning: Colorful ingredients that look as good as they taste.
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Meal prep–friendly: Cook components ahead and assemble on demand.
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Customizable: Swap grains, veggies, or sauces based on what you love.
Ingredients You’ll Need
For the Steak:
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1 lb flank steak or skirt steak
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2 tablespoons olive oil
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1 tablespoon lime juice
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2 garlic cloves, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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Salt and black pepper, to taste
For the Roasted Corn:
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2 ears of fresh corn (or 1 ½ cups frozen corn, thawed)
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1 teaspoon olive oil
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Pinch of salt and pepper
For the Bowl Base:
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2 cups cooked rice (white, brown, or cauliflower rice)
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1 avocado, sliced
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1 cup cherry tomatoes, halved
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1/2 cup black beans, rinsed and drained
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1/4 cup red onion, finely sliced
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Fresh chopped cilantro, for garnish
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Lime wedges, for serving
For the Cilantro Cream Sauce:
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1/2 cup Greek yogurt or sour cream
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1/2 cup fresh cilantro leaves
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1 tablespoon lime juice
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1 garlic clove
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1 tablespoon olive oil
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Salt and pepper, to taste
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1–2 tablespoons water (to thin, as needed)
Ingredient Swaps and Additions
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Grain-free option: Use cauliflower rice or shredded cabbage for a low-carb bowl.
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Dairy-free: Use coconut yogurt or a cashew-based sour cream.
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Extra heat: Add jalapeño to the cream sauce or top with hot sauce.
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More crunch: Toss in sliced radishes or tortilla strips.
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More protein: Add a fried egg, grilled shrimp, or crumbled queso fresco.
Step-by-Step Instructions
Step 1: Marinate the Steak
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In a bowl or zip-top bag, combine olive oil, lime juice, garlic, cumin, chili powder, paprika, salt, and pepper.
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Add steak, toss to coat, and marinate for at least 30 minutes (or up to 4 hours in the fridge).
Tip: Bring the steak to room temperature before cooking for more even grilling.
Step 2: Roast the Corn
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Preheat oven to 400°F (200°C), or heat a grill pan over medium-high heat.
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Brush corn with olive oil and season lightly with salt and pepper.
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Roast in the oven for 20–25 minutes or grill, turning occasionally, until slightly charred.
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Let cool, then cut kernels off the cob.
Step 3: Cook the Steak
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Heat a grill pan or cast-iron skillet over high heat.
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Cook steak for 3–5 minutes per side (depending on thickness) until desired doneness.
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Transfer to a cutting board and let rest for 5–10 minutes.
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Slice thinly against the grain.
Step 4: Make the Cilantro Cream Sauce
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Add Greek yogurt, cilantro, lime juice, garlic, olive oil, salt, and pepper to a blender or food processor.
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Blend until smooth. Add water a tablespoon at a time until desired consistency is reached.
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Taste and adjust seasoning as needed.
Assembling the Steak, Avocado, and Roasted Corn Bowl
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Add a scoop of cooked rice to each bowl.
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Arrange sliced steak, avocado, cherry tomatoes, roasted corn, black beans, and red onions around the rice.
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Drizzle generously with cilantro cream sauce.
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Sprinkle with fresh cilantro and serve with lime wedges.
Serving Suggestions
This bowl is a complete meal, but here are a few optional accompaniments:
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Chips and guacamole or fresh salsa.
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Mexican-style street corn salad (elote in a cup).
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A refreshing cucumber agua fresca or sparkling lime water.
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Crumbled cotija cheese for a briny finish.
Meal Prep and Storage Tips
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Steak: Can be cooked and sliced up to 3 days in advance.
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Corn and sauce: Prepare and store in the fridge for up to 4 days.
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Rice and beans: Make in bulk and reheat quickly for fast bowl assembly.
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Don’t slice the avocado until ready to eat to avoid browning.
Pro tip: Store each component separately and assemble bowls fresh for best texture and flavor.
Nutritional Information (Approx. per bowl)
Serves 4:
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Calories: 560
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Protein: 35g
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Fat: 28g
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Carbohydrates: 42g
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Fiber: 9g
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Net Carbs: 33g
This bowl is naturally gluten-free and can be easily modified for keto or paleo preferences.
Why This Bowl Works
The power of a well-constructed bowl lies in balance—and this one nails it:
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Flavor variety: Smoky, tangy, creamy, and fresh.
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Textural contrast: Crisp corn, creamy avocado, juicy steak, tender rice.
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Nutrition: Rich in protein, fiber, and healthy fats.
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Visual appeal: A rainbow of vibrant ingredients that are as appetizing as they are nourishing.
Each bite delivers a perfect forkful of complementary flavors and textures, making it a truly satisfying, feel-good meal.
Tips for Success
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Let the steak rest: It redistributes juices and ensures tenderness.
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Use ripe avocado: But not overly soft—it should slice neatly and hold shape.
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Char the corn: Whether roasting, grilling, or searing, get those caramelized edges for maximum flavor.
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Blend sauce until smooth: A creamy, pourable texture is key.
Perfect for Any Occasion
This bowl is ideal for:
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Weeknight dinners: Fast to prep and easy to personalize.
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Summer cookouts: Prep steak and sauce ahead, assemble on the spot.
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Meal prep: Make once, enjoy all week long.
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Family meals: Set up a bowl-building station so everyone can create their own.
It’s also elegant enough for a casual dinner party when you want something both impressive and wholesome.
FAQs About Steak Bowls with Cilantro Cream Sauce
Can I use frozen corn?
Yes! Just thaw and roast in a skillet until charred. Fresh corn is best, but frozen works in a pinch.
What cut of steak is best?
Flank or skirt steak are great for bowls—they’re flavorful and cook quickly. Just slice thinly against the grain.
Is the cilantro cream sauce spicy?
No—it’s tangy and herbaceous. Add jalapeño or hot sauce if you want heat.
Can I make this dairy-free?
Absolutely. Use a dairy-free yogurt or cashew-based sour cream alternative.
What other toppings can I add?
Try grilled peppers, sautéed mushrooms, pickled onions, cotija cheese, or even crushed tortilla chips.
Final Thoughts
This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce isn’t just another dinner—it’s a celebration of bold flavors, fresh ingredients, and satisfying textures. It brings together everything you love about grilled steak and vibrant produce in a simple, nourishing format that fits any lifestyle.
Whether you’re feeding your family, meal prepping for the week, or looking to elevate your summer dinner rotation, this bowl delivers. It’s proof that clean eating doesn’t have to be boring—and that steak night can be as light, bright, and beautiful as it is indulgent.
Try This Bowl Tonight
Gather your ingredients, fire up the grill, and build a bowl bursting with flavor. Don’t forget to drizzle that cilantro cream sauce generously—it’s the star of the show. Share this recipe with fellow food lovers, save it for your weekly meal plan, and enjoy every fresh, flavorful bite.
For more bowl recipes, sauces, and clean eating ideas, browse our full recipe collection and bring bold, fresh meals to your table every day.
PrintSteak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce: A Fresh, Flavor-Packed Meal in One Bowl
- Total Time: 35 mins
- Yield: 4 servings
Description
A vibrant and satisfying bowl layered with juicy grilled steak, creamy avocado, charred corn, and fresh veggies—all topped with a zesty cilantro cream sauce for the perfect flavor balance.
Ingredients
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Flank or skirt steak
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Olive oil
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Garlic powder
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Chili powder
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Salt and black pepper
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Avocados, sliced
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Corn kernels (fresh or frozen)
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Cooked rice or cauliflower rice
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Cherry tomatoes, halved
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Red onion, thinly sliced
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Fresh lime wedges
Cilantro Cream Sauce:
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Fresh cilantro
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Greek yogurt or sour cream
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Garlic, minced
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Lime juice
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Olive oil
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Salt and pepper
Instructions
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Season steak with olive oil, garlic powder, chili powder, salt, and pepper. Grill or pan-sear to desired doneness, then let rest before slicing.
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In a dry skillet or grill pan, roast corn until lightly charred. Set aside.
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In a blender or food processor, combine cilantro, Greek yogurt, garlic, lime juice, olive oil, salt, and pepper. Blend until smooth to make the sauce.
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In serving bowls, layer cooked rice, roasted corn, cherry tomatoes, red onion, avocado slices, and steak strips.
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Drizzle with cilantro cream sauce and garnish with fresh lime wedges.
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Serve immediately while warm.
- Prep Time: 20 mins
- Cook Time: 15 mins