I love this bowl because it’s satisfying without being heavy. The steak is juicy and savory, the roasted corn adds sweetness and char, and the avocado brings creaminess to every bite. The cilantro cream sauce ties it all together with a burst of freshness. It’s one of those meals I can prep ahead or quickly throw together on a busy evening and still feel like I’m eating something special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup quinoa 2 cups water 2 teaspoons salt (divided) 2 ribeye or sirloin steaks 2 tablespoons olive oil (divided) 1 ½ cups corn (fresh grilled or frozen roasted) 1 large avocado, diced 1 cup fresh cilantro leaves ½ cup Greek yogurt or sour cream 1 clove garlic 1 lime, juiced ¼ teaspoon black pepper
Directions
I start by rinsing the quinoa under cold water to remove any bitterness. Then I cook it in a pot with 2 cups of water and a pinch of salt. Once it boils, I reduce the heat, cover it, and let it simmer for 15 minutes until fluffy. I let it cool slightly before assembling.
If I’m using fresh corn, I grill it and slice off the kernels. If I go with frozen corn, I roast it in a hot skillet with a little olive oil until it’s golden and slightly charred.
I season the steaks generously with salt and black pepper. Then, I heat olive oil in a cast-iron skillet and sear the steaks for 3–4 minutes per side for medium-rare. After cooking, I let them rest for 5 minutes before slicing them thinly against the grain.
For the cilantro cream sauce, I blend together the cilantro leaves, Greek yogurt (or sour cream), garlic, lime juice, olive oil, salt, and pepper until smooth and creamy.
To assemble the bowls, I layer quinoa on the bottom, then top with steak slices, roasted corn, and diced avocado. I finish with a generous drizzle of cilantro cream sauce and garnish with more cilantro or a squeeze of lime.
Make It Spicy: I blend in some fresh jalapeño or red pepper flakes into the cilantro sauce.
Different Grains: I swap the quinoa with brown rice, farro, or cauliflower rice for a different texture or fewer carbs.
Dairy-Free Option: I use a plant-based yogurt or cashew cream for the sauce to keep it dairy-free.
Vegetarian Version: I replace the steak with grilled tofu, tempeh, or a hearty bean salad.
Add Crunch: I like adding toasted pumpkin seeds or crispy tortilla strips on top for extra texture.
Storage/Reheating
I store leftovers in separate containers to keep the textures fresh. The quinoa, steak, and corn can be refrigerated for up to 3 days. The sauce stays good in an airtight jar for about 4 days. I reheat the steak and quinoa gently in the microwave or in a skillet, then assemble the bowl fresh with avocado and sauce when ready to eat.
FAQs
Can I make this bowl ahead for meal prep?
Yes, I prep the quinoa, corn, and steak in advance, and store everything separately. I add the avocado and sauce just before eating to keep it fresh.
What’s the best cut of steak for this bowl?
I usually go with ribeye or sirloin for tenderness and flavor. Flank steak or strip steak also works well if sliced thinly against the grain.
Can I use frozen corn?
Definitely. I roast frozen corn in a skillet with olive oil to give it a slightly smoky flavor similar to grilling.
Is there a vegan alternative to the cilantro cream sauce?
Yes, I blend soaked cashews, garlic, lime juice, olive oil, cilantro, and water until creamy for a delicious vegan version.
Can I serve this bowl cold?
Yes, this bowl is delicious warm or cold. I often pack it chilled for lunch with the sauce on the side and it’s still flavorful and satisfying.
Conclusion
This Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce is one of those meals I keep coming back to. It’s bright, hearty, and layered with flavor—exactly what I want in a balanced bowl. Whether I’m feeding a group or just treating myself to a colorful weeknight dinner, it’s a dish that always hits the spot.
This colorful and hearty steak bowl features tender steak, creamy avocado, roasted corn, and fluffy quinoa, all topped with a zesty cilantro cream sauce. A fresh, filling dinner ready in just 35 minutes.
Ingredients
→ Base
1 cup quinoa
2 cups water
1 teaspoon salt
→ Steak & Veggies
2 ribeye or sirloin steaks
1 tablespoon olive oil (for steak)
1½ cups corn (fresh grilled or frozen roasted)
1 large avocado, diced
Salt and pepper, to taste
→ Cilantro Cream Sauce
1 cup fresh cilantro leaves
½ cup Greek yogurt or sour cream
1 clove garlic
1 lime, juiced
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon black pepper
Instructions
Cook Quinoa: Rinse quinoa well. In a pot, combine with water and 1 tsp salt. Bring to a boil, cover, and simmer for 15 minutes. Let cool.
Prepare Corn: Grill fresh corn and slice kernels off the cob, or roast frozen corn in a skillet with oil until lightly charred.
Cook Steak: Season steaks with salt and pepper. Heat cast-iron skillet with olive oil over high heat. Sear steaks 3–4 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.
Make Sauce: Blend cilantro, Greek yogurt, garlic, lime juice, olive oil, salt, and pepper until smooth and creamy.
Assemble Bowls: Layer quinoa in bowls. Top with steak, roasted corn, and diced avocado. Drizzle with cilantro cream sauce. Garnish with fresh cilantro or lime wedges if desired.
Notes
Marinate steak in lime juice, garlic, and olive oil for 30 minutes for deeper flavor.
Resting steak after cooking helps retain juices.
Add jalapeño to the sauce for heat.
Make ahead: Store each component separately for 3–4 days in the fridge.
