Name: Southwest Steak and Avocado Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Ingredients: 1 pound flank steak or sirloin; 2 tablespoons olive oil; 1 tablespoon lime juice; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 3 cups fresh or frozen corn kernels; 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); Salt, to taste; 1/2 cup Greek yogurt; 1/2 cup sour cream; 1 cup fresh cilantro leaves and stems; 2 tablespoons lime juice; 1 clove garlic; 1/2 jalapeño, seeds removed; 1/4 teaspoon salt; 2 cups cooked rice; 2 ripe avocados, sliced; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/4 cup crumbled feta or cotija cheese; Lime wedges, for serving; Additional cilantro, for garnish

Description

Southwest steak and avocado bowl with roasted corn and creamy cilantro sauce—easy, flavorful, and perfect for a healthy meal.

Ingredients

Scale

For the Steak:

1 pound flank steak or sirloin
2 tablespoons olive oil
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste

For the Roasted Corn:

3 cups fresh or frozen corn kernels
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt, to taste

For the Cilantro Cream Sauce:

1/2 cup Greek yogurt
1/2 cup sour cream
1 cup fresh cilantro leaves and stems
2 tablespoons lime juice
1 clove garlic
1/2 jalapeño, seeds removed
1/4 teaspoon salt

For the Bowl Assembly:

2 cups cooked rice
2 ripe avocados, sliced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup crumbled feta or cotija cheese
Lime wedges, for serving
Additional cilantro, for garnish

Instructions

Marinate the Steak: In a bowl, mix olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Coat the steak evenly with this marinade and let it rest for 30 minutes at room temperature.
Prepare the Cilantro Cream Sauce: Combine Greek yogurt, sour cream, cilantro, lime juice, garlic, jalapeño, and salt in a blender or food processor. Blend until smooth and creamy.
Roast the Corn: Toss the corn kernels with olive oil, smoked paprika, cayenne pepper (if using), and salt. Spread on a baking sheet and roast in a preheated oven at 425°F for 15 to 20 minutes, stirring halfway through.
Cook the Steak: Heat a skillet over medium-high heat. Cook the steak for about 4 to 5 minutes per side for medium-rare or until desired doneness.
Rest and Slice: Remove the steak from heat and let it rest for 5 minutes. Slice thinly against the grain.
Assemble the Bowls: Divide cooked rice among four bowls. Top with sliced steak, roasted corn, avocado slices, cherry tomatoes, and red onion. Drizzle with cilantro cream sauce and sprinkle cheese and extra cilantro on top. Serve with lime wedges.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish

Nutrition

Serving Size: 4 servings
Calories: 620 kcal
Sodium: 580mg
Fat: 34g
Saturated Fat: 9g
Carbohydrates: 42g
Fiber: 9g
Protein: 38g