Flame-Grilled Steak & Avocado Power Bowl with Roasted Corn and Zesty Cilantro Cream

 

If you’re craving something fresh, hearty, and bursting with bold flavors, this Steak, Avocado, and Roasted Corn Bowl is about to become a weeknight favorite. It’s everything you want in a meal: protein-packed, nutrient-dense, customizable, and absolutely delicious.

Perfect for meal prep, summer grilling, or a clean-but-comforting dinner, this bowl features tender grilled steak, sweet roasted corn, creamy avocado, and a tangy, herb-loaded cilantro cream sauce that ties it all together.

 Why You’ll Love This Recipe

•  High in protein and fiber
•  Naturally gluten-free
•  Great for lunch or dinner
• Bold Tex-Mex flavor profile
•  Ready in under 40 minutes
•  Customizable: low-carb, Whole30, or vegan swaps

 Ingredients You’ll Need

For the Power Bowl:

• 1 lb flank steak (or skirt steak for more marbling)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 2 ears of corn, husked
• 1 large avocado, sliced
• 1 cup cooked quinoa (or white/brown rice)
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 1 tbsp lime juice
• Fresh cilantro, for garnish

For the Zesty Cilantro Cream Sauce:

• ½ cup sour cream (or plain Greek yogurt for a healthier version)
• ½ cup fresh cilantro leaves, packed
• 1 garlic clove
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste

 Step-by-Step Instructions

 Prep & Grill the Steak

• Preheat your grill or grill pan over medium-high heat.
• Pat the steak dry with paper towels. Brush both sides with olive oil, then season liberally with salt and black pepper.
• Grill steak for 4–5 minutes per side, depending on thickness and preferred doneness.
• Transfer to a plate and let rest for 5–10 minutes. Then, slice thinly against the grain for maximum tenderness.

 Pro Tip: For medium-rare, remove steak when internal temp hits 130°F (54°C). It’ll continue to cook slightly as it rests.

 Char the Corn

• While the steak cooks, add husked corn directly to the grill.
• Turn every few minutes until lightly charred in spots, about 8–10 minutes total.
• Let cool slightly, then cut kernels off the cob using a sharp knife.

 Blend the Cilantro Cream Sauce

• In a blender or food processor, combine:
  • ½ cup sour cream or Greek yogurt
  • ½ cup cilantro
  • 1 garlic clove
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • Salt & pepper to taste
• Blend until smooth and creamy. Taste and adjust salt, lime, or garlic as needed.

 Bonus: This sauce also works great as a salad dressing, sandwich spread, or drizzle over tacos and grilled veggies.

Assemble the Bowls

In each serving bowl, build your base and layer the toppings:

• Add ¼ cup cooked quinoa or rice
• Top with:
  • Grilled steak slices
  • Avocado slices
  • Charred corn kernels
  • Cherry tomato halves
  • Red onion slivers

Finish with a drizzle of cilantro cream sauce, a squeeze of lime juice, and a few fresh cilantro leaves for color and flavor.

 Serving Suggestions & Variations

Low-Carb Option: Swap quinoa/rice for cauliflower rice or romaine lettuce.

Add-ins: Black beans, pickled red onions, roasted sweet potatoes, or shredded cheese.

Vegan Swap: Use grilled portobello mushrooms or tofu in place of steak and coconut yogurt for the sauce.

Spice it up: Add sliced jalapeños, chipotle chili powder, or hot sauce to the cream sauce for extra heat.

 Meal Prep & Storage

• Make ahead: Grill steak and corn, prep veggies, and store components separately for up to 4 days.
• Reheat: Warm steak and quinoa in the microwave or a skillet; assemble fresh.
• Sauce: Keeps well in an airtight container for up to 5 days in the fridge.

 Nutrition Estimate (Per Serving)

• Calories: ~540 kcal
• Protein: ~30g
• Carbs: ~30g
• Fat: ~35g
• Fiber: ~7g

Note: Values vary based on rice choice, avocado size, and steak cut.

 Final Thoughts

This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is everything we love about summer in one beautiful, nourishing bowl. Whether you’re firing up the grill or just want a healthy dinner that doesn’t sacrifice flavor, this is a recipe worth repeating.