What happens when bold flavors, balanced macros, and vibrant colors come together in a single bowl? You get the Steak, Avocado & Roasted Corn Bowl — the ultimate nutrient-packed power meal. With over 70% of health-conscious eaters searching for “high-protein bowl recipes” and “easy meal prep lunches,” this bowl answers the call with sizzling steak, creamy avocado, smoky corn, and a tangy cilantro-lime sauce that ties it all together. Ready in 25 minutes, it’s everything you need to fuel your day without compromising flavor or time.
Ingredients
- 1 lb flank or skirt steak
- 1 tsp olive oil
- Salt, pepper & garlic powder (to taste)
- 1 ripe avocado, sliced
- 1 cup fire-roasted corn (fresh, frozen, or canned)
- 1/2 cup roasted sweet potatoes (cubed & seasoned)
- 1/2 cup cherry tomatoes (halved)
- 1 cup mixed greens or arugula
- Fresh chopped cilantro (for garnish)
Cilantro Cream Sauce:
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup fresh cilantro, chopped
- 1 garlic clove, minced
- 1 tbsp lime juice
- Salt & pepper to taste
Step-by-Step Instructions
Step 1: Cook the Steak
- Pat steak dry and season with olive oil, salt, pepper, and garlic powder.
- Heat a grill or skillet over high heat. Sear steak for 3–4 minutes per side for medium rare. Let rest, then slice thinly against the grain.
Step 2: Prepare the Sauce
- In a small bowl, whisk together Greek yogurt, cilantro, garlic, lime juice, salt, and pepper until smooth.
Step 3: Roast the Vegetables
- In a hot skillet or oven at 400°F, roast sweet potatoes until tender (about 15 minutes). Heat or char corn in a pan for extra flavor.
Step 4: Assemble the Bowl
- Start with a base of mixed greens or arugula in each bowl.
- Top with sliced steak, roasted sweet potatoes, cherry tomatoes, roasted corn, and sliced avocado.
- Spoon cilantro cream sauce in the center and garnish with fresh cilantro.
Variations
- Substitute steak with grilled chicken or shrimp for a leaner protein.
- Add black beans or quinoa for extra fiber and bulk.
- Spice it up with jalapeño slices or hot sauce drizzle.
- Use dairy-free yogurt in the sauce for a vegan option.
Cooking Note
- Let steak rest 5–10 minutes before slicing to retain juices.
- Use a cast iron pan for the best steak sear.
- Adjust sauce thickness by adding a splash of water or more lime juice.
Serving Suggestions
Pair this bowl with sparkling lime water, a chilled kombucha, or even a light red wine for an elevated meal experience. It’s great served warm or cold, making it perfect for lunchboxes, post-workout meals, or casual dinners.
Storing Tips for the Recipe
Keep components separate when prepping ahead. Steak and roasted veggies last 3–4 days in the fridge. The cilantro cream sauce stores well for 3 days in an airtight container. Avocado should be sliced fresh to avoid browning.
Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: 490
Protein: 35g
Sodium: 420mg
Healthier Alternatives for the Recipe
Swap sweet potatoes for roasted cauliflower for fewer carbs. Use lean sirloin or grass-fed beef. Replace sour cream with low-fat Greek yogurt or use avocado oil mayo for a keto-friendly sauce.
Common Mistakes to Avoid
- Overcooking the steak: Aim for medium rare to medium for juicy, tender slices.
- Soggy sweet potatoes: Don’t overcrowd the pan — roast in a single layer.
- Too much sauce: Add it last so you control the flavor balance.
- Not letting steak rest: Resting allows juices to redistribute properly.
Conclusion
This steak, avocado, and roasted corn bowl is the ultimate high-protein, flavor-forward meal to keep you satisfied and energized. It’s colorful, crave-worthy, and endlessly customizable. Give it a try and let us know how you build your own power bowl!
Frequently Asked Questions (FAQs)
Q1: Can I use leftover steak for this recipe?
A: Absolutely! Leftover grilled steak works great here.
Q2: Is this recipe gluten-free?
A: Yes, all ingredients are naturally gluten-free.
Q3: Can I meal prep this bowl?
A: Yes — just keep avocado and sauce separate until serving.
Q4: What other sauces can I use?
A: Chipotle crema, tahini-lime, or chimichurri are great swaps.
Steak, Avocado & Roasted Corn Bowl
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This protein-packed steak avocado bowl with roasted corn is a flavor-loaded, nutrient-rich power meal – ready in just 25 minutes!
Ingredients
1 lb flank or skirt steak
1 tsp olive oil
Salt, pepper & garlic powder (to taste)
1 ripe avocado, sliced
1 cup fire-roasted corn (fresh, frozen, or canned)
1/2 cup roasted sweet potatoes (cubed & seasoned)
1/2 cup cherry tomatoes (halved)
1 cup mixed greens or arugula
Fresh chopped cilantro (for garnish)
Instructions
1. Season steak with olive oil, salt, pepper, and garlic powder.
2. Grill or sear steak 3–4 minutes per side, then let rest and slice thinly.
3. Mix cilantro cream sauce ingredients until smooth.
4. Roast sweet potatoes and char the corn until golden.
5. Assemble bowls with greens, steak, roasted veggies, avocado, and sauce. Garnish with cilantro.
Notes
Rest steak before slicing to keep it juicy.
Adjust cilantro sauce to your taste by thinning or adding lime.
Keep avocado fresh by adding just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grill or Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 5g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg