Description
This Steak Avocado Corn Bowl is a delicious and nutritious meal that combines grilled steak, fresh vegetables, and flavorful seasonings in a satisfying bowl. Perfect for a quick and easy weeknight dinner or a fun lunch option.
Ingredients
Scale
Steak:
- 1 pound flank or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- 2 ears corn (or 1 ½ cups corn kernels), grilled or roasted
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cup cooked rice or quinoa
- ¼ cup red onion, finely chopped
- juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- Optional toppings: sour cream, hot sauce, or crumbled queso fresco
Instructions
- Marinate and Cook Steak: Rub the steak with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Cook the steak over medium-high heat for 4–5 minutes per side. Let it rest before slicing thinly.
- Prepare Vegetables: Grill or roast the corn. Cut the kernels off the cob. Dice the avocado, halve the cherry tomatoes, and chop the red onion.
- Assemble Bowl: In a bowl, layer rice or quinoa, sliced steak, corn, avocado, tomatoes, and red onion. Drizzle with lime juice and sprinkle with cilantro. Add optional toppings.
- Serve: Enjoy immediately.
Notes
- For a low-carb version, skip the rice and serve over a bed of greens.
- This bowl can be made with leftover steak or rotisserie chicken.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 85mg
