Name: Steak, Avocado & Roasted Corn Bowl Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican-inspired
Ingredients: 1 pound flank steak or skirt steak; 2 tablespoons olive oil (divided); 2 teaspoons chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 ears corn (husks removed) or 1 1/2 cups frozen corn; 2 cups cooked brown rice or quinoa; 1 large avocado (sliced); 1 cup cherry tomatoes (halved); 1/4 cup red onion (diced); 1/4 cup fresh cilantro (chopped); juice of 1 lime; 1/4 cup crumbled cotija or feta cheese (optional)

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Imagine digging your fork into a vibrant, hearty bowl brimming with juicy steak, creamy avocado, and sweet, smoky roasted corn—all nestled atop a bed of wholesome grains and crowned with garden-fresh toppings. That’s the magic of this Steak, Avocado & Roasted Corn Bowl! Every colorful bite brings together the bold flavors of Mexican-inspired spices, the satisfying comfort of rice or quinoa, and the irresistible finishing touches of lime, cilantro, and cheese. Whether you’re looking for a weeknight dinner to impress your family or a meal-prep superstar to brighten your lunches, this bowl strikes the perfect balance between wholesome, satisfying, and utterly craveable.

Steak, Avocado & Roasted Corn Bowl Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Steak, Avocado & Roasted Corn Bowl are simple but carefully chosen, making every layer count. Each component brings something special—whether it’s a pop of color, a rich texture, or a burst of smoky flavor—to round out this bowl’s unforgettable harmony.

Flank steak or skirt steak: These quick-cooking cuts get tender and juicy with a simple spice rub—be sure to slice against the grain for maximum tenderness!
Olive oil: Adds silkiness to both the steak and the dressing; dividing it ensures layers of flavor throughout.
Chili powder: Lends smoky heat that wakes up your taste buds.
Cumin: Earthy and warming, cumin deepens the bowl’s flavor base.
Smoked paprika: An absolute game-changer for that irresistibly subtle smoky note.
Salt: Essential for enhancing and balancing every ingredient.
Black pepper: A touch of bite to level up the spices.
Corn: Fresh or frozen both work—grilling adds a sweet, caramelized char that’s bowl-brightening!
Cooked brown rice or quinoa: Either grain provides a hearty, wholesome base to soak up all the juices.
Avocado: Sliced just before serving for that creamy, buttery finish.
Cherry tomatoes: Juicy bursts of sweetness and color, balanced with a bright acidity.
Red onion: A little sharpness to contrast the creaminess of the steak and avocado.
Fresh cilantro: Brings everything together with a burst of herbaceous freshness.
Lime juice: The final squeeze adds zing and brightens every bite.
Cotija or feta cheese (optional): If you love a salty, creamy topping, this is your moment!

How to Make Steak, Avocado & Roasted Corn Bowl

Step 1: Marinate the Steak

Start things off by rubbing your steak with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper. Massaging those spices right in ensures every bite is loaded with flavor. Letting the steak rest for about 15 minutes at room temperature helps the seasoning really soak in and ensures the meat cooks more evenly. Trust me, this little pause packs a big punch.

Step 2: Grill the Corn

While the steak rests, get your grill pan or skillet hot. Grill the corn, turning it every couple of minutes, until you see charred spots and smell that sweet, smoky aroma wafting through your kitchen—about eight minutes is perfect. If you’re using frozen corn, toast it up in a skillet for a similar effect. Once it’s finished, slice the kernels off the cob and set them aside. This step makes your Steak, Avocado & Roasted Corn Bowl really sing.

Step 3: Cook the Steak

Next, place the marinated steak onto your hot grill or skillet. Sear for four to five minutes per side for a beautifully medium-rare finish, or a bit longer if you like things more well done. After cooking, transfer the steak to a cutting board and give it five minutes to rest—this helps all those flavorful juices stay put. Using a sharp knife, slice the steak thinly against the grain for ultimate tenderness.

Step 4: Assemble the Bowl

Now comes the fun part: creating your masterpiece! Start with a generous scoop of brown rice or quinoa as the base. Layer on those beautiful steak slices, roasted corn kernels, creamy avocado, juicy cherry tomato halves, and a sprinkle of red onion. Drizzle everything with a vibrant squeeze of fresh lime juice and a little olive oil to lock in that shine and flavor. This assembly is what makes the Steak, Avocado & Roasted Corn Bowl so visually and texturally exciting.

Step 5: Add Final Touches

To finish, shower your bowl with chopped cilantro and, if you’d like, a crumble of cotija or feta cheese. Every garnish ups the flavor and gives your bowl that just-from-a-restaurant feel. Serve warm and enjoy—your kitchen will smell amazing, and you’ll hardly be able to wait for the first bite!

How to Serve Steak, Avocado & Roasted Corn Bowl

Garnishes

For a truly show-stopping Steak, Avocado & Roasted Corn Bowl, garnish generously! Fresh cilantro adds fragrance, while cotija or feta crumbles bring a creamy, salty finish. You can even add some thinly sliced jalapeños or a handful of pickled red onions for extra zing. Don’t forget a couple of lime wedges on the side so everyone can adjust the brightness to their liking.

Side Dishes

This bowl really shines on its own, but it also plays well with others. Try serving it alongside crispy tortilla chips and a zippy salsa, a simple green salad dressed with lime vinaigrette, or even a side of black beans for extra heartiness. A tangy slaw or street-corn-inspired esquites would also perfectly complement the bowl’s fresh, bold flavors.

Creative Ways to Present

Think outside the (bowl)! For parties, set up a DIY bar where guests build their Steak, Avocado & Roasted Corn Bowls just how they like. Or, portion everything into mason jars for portable picnic perfection. You can even turn leftovers into warm wraps, tuck the fixings into soft tortillas, or pile them onto tostada shells for a fun, hands-on meal.

Make Ahead and Storage

Storing Leftovers

Leftovers of your Steak, Avocado & Roasted Corn Bowl store beautifully! Simply keep the steak, grains, and veggies in separate airtight containers in the fridge for up to three days. For the freshest flavor, slice avocado just before eating and store any extra lime independently to prevent mushiness or browning.

Freezing

While the fresh veggies and avocado don’t take kindly to freezing, you can freeze cooked steak and the rice or quinoa base. Place them in freezer-safe containers for up to two months. When ready to enjoy, thaw in the refrigerator overnight and then proceed with fresh toppings to revive all the best textures and flavors.

Reheating

To reheat the steak and rice or quinoa, warm gently in the microwave or in a skillet with a splash of water or olive oil to keep things moist and flavorful. Avoid microwaving the avocado or fresh veggies; add those after reheating for the best results. This method keeps your Steak, Avocado & Roasted Corn Bowl tasting fresh and vibrant, even the next day.

FAQs

Can I substitute the steak with another protein?

Absolutely! Chicken breast, shrimp, or even seasoned tofu work wonderfully in this bowl. Just adjust cook times as needed and keep that flavorful spice rub—your Steak, Avocado & Roasted Corn Bowl will still be bursting with goodness.

What other grains can I use for the base?

While brown rice and quinoa are classic choices, feel free to try white rice, farro, or even cauliflower rice for a lower-carb option. The beauty of this bowl is its flexibility—pick what makes you happiest!

How spicy is the final dish?

This bowl is flavor-packed and only mildly spicy due to the chili powder and smoked paprika. If you like more heat, add a pinch of cayenne to the seasoning or garnish with sliced fresh chilies.

Is this bowl suitable for meal prep?

Absolutely! The Steak, Avocado & Roasted Corn Bowl is meal-prep friendly. Assemble the rice, steak, and roasted corn in containers and add the avocado, tomatoes, and garnishes after reheating for the freshest taste.

Can I make this recipe dairy-free?

Yes, simply skip the cotija or feta cheese or substitute your favorite plant-based cheese. The bowl is naturally gluten-free and can easily be modified for special diets.

Final Thoughts

There’s something truly magical about the contrast of warm, juicy steak, sweet roasted corn, creamy avocado, and bursts of color from fresh toppings—all in one bowl. If you’re on the hunt for a weeknight winner or a healthy lunch to get excited about, you can’t go wrong with the Steak, Avocado & Roasted Corn Bowl. Grab your skillet, gather your brightest produce, and dive into this vibrant, heart-healthy meal—you won’t be disappointed!

Steak, Avocado & Roasted Corn Bowl Recipe

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4.5 from 7 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 bowls 1x
Diet: Vegetarian

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Description

This Steak, Avocado & Roasted Corn Bowl is a delicious and wholesome meal that combines flavorful grilled steak with creamy avocado, sweet roasted corn, and fresh vegetables over a base of brown rice or quinoa. Perfect for a satisfying lunch or dinner.

Ingredients

Scale

For the Steak:

1 pound flank steak or skirt steak
2 tablespoons olive oil (divided)
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Bowl:

2 ears corn (husks removed) or 1 1/2 cups frozen corn
2 cups cooked brown rice or quinoa
1 large avocado (sliced)
1 cup cherry tomatoes (halved)
1/4 cup red onion (diced)
1/4 cup fresh cilantro (chopped)
juice of 1 lime
1/4 cup crumbled cotija or feta cheese (optional)

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Instructions

Prepare the Steak: Rub the steak with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, salt, and black pepper. Let it rest for 15 minutes at room temperature.
Grill the Corn: Preheat a grill pan or skillet over medium-high heat. Grill the corn, turning occasionally, until lightly charred, about 8 minutes. Slice kernels off the cob and set aside.
Cook the Steak: Cook the steak for 4 to 5 minutes per side for medium-rare, or to desired doneness. Transfer to a cutting board and let rest 5 minutes before slicing thinly against the grain.
Assemble the Bowl: In a large bowl, assemble the base with brown rice or quinoa. Top with sliced steak, roasted corn, avocado slices, cherry tomatoes, and red onion. Drizzle with lime juice and remaining olive oil. Garnish with cilantro and cotija cheese if desired. Serve warm.