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)
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.
Notes
- You can substitute chicken or shrimp for the steak.
- For extra flavor, add black beans or drizzle with chipotle crema.
- Meal-prep friendly and customizable with your favorite grains and vegetables.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican-inspired, American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 80 mg
