Can this Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce recipe be made dairy-free?

Yes, and it still tastes amazing. Use plant-based yogurt (like coconut or almond yogurt) in place of the Greek yogurt and sour cream. For the cheese, you can omit it or use a dairy-free cheese alternative.

Is there a substitute for cilantro for those who don’t enjoy its flavor?

Absolutely. If cilantro isn’t your thing, swap it out with fresh parsley and a bit of mint. You’ll still get a bright, herbaceous flavor without the soapy taste some people associate with cilantro.

How can I make the cilantro cream sauce if I don’t have a food processor?

No food processor? No problem. Finely chop the cilantro and garlic, then whisk all ingredients together in a bowl until smooth. It’ll have a more rustic texture but just as much flavor.

Can I make this Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce recipe vegetarian?

Yes! You can easily make this bowl vegetarian by replacing the steak with grilled portobello mushrooms, seasoned tofu, or even roasted sweet potatoes. These options still give you that hearty texture and savory bite, without the meat.

Steak Avocado & Roasted Corn Bowl with Cilantro Cream Sauce

Description

A protein-rich bowl featuring perfectly seasoned steak, roasted corn, fresh avocado, and a zesty cilantro cream sauce. This Southwest-inspired creation combines wholesome ingredients for a satisfying and nutritious meal.

Ingredients

Scale

1 pound flank steak or sirloin
2 tablespoons olive oil
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
3 cups fresh or frozen corn kernels
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt to taste
1/2 cup Greek yogurt
1/2 cup sour cream
1 cup fresh cilantro leaves and stems
2 tablespoons lime juice
1 clove garlic
1/2 jalapeño, seeds removed
1/4 teaspoon salt
2 cups cooked rice (brown, white, or cauliflower)
2 ripe avocados, sliced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup crumbled cotija or feta cheese
Lime wedges for serving
Additional cilantro for garnish

Instructions

Marinate the Steak: Combine olive oil, lime juice, garlic, cumin, chili powder, paprika, salt, and pepper. Coat the steak and refrigerate for at least 30 minutes.
Prepare Cilantro Sauce: Blend Greek yogurt, sour cream, cilantro, lime juice, garlic, jalapeño, and salt until smooth. Adjust seasoning as needed.
Roast Corn: Toss corn with olive oil, paprika, cayenne (optional), and salt. Spread on a baking sheet and roast at 425°F (220°C) for 15–20 minutes, stirring halfway.
Cook Steak: Heat a skillet or grill pan over high heat. Cook steak 4–5 minutes per side for medium-rare or to desired doneness. Let rest before slicing.
Rest and Slice: Let steak rest 5 minutes to retain juices. Slice thinly against the grain.
Assemble Bowls: Divide rice among four bowls. Add steak, roasted corn, avocado, tomatoes, red onion, cheese, and drizzle with cilantro cream sauce. Garnish with lime wedges and fresh cilantro.

Notes

Use plant-based yogurt and cheese for a dairy-free version.
Swap steak with grilled tofu or portobello mushrooms for a vegetarian option.
Use parsley or mint instead of cilantro if you’re not a fan.
Avocados are best sliced fresh before serving.
Meal prep by storing components separately and assembling when ready to eat.

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 4g
Sodium: 480mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 32g
Cholesterol: 70mg

Keywords: Steak Avocado & Roasted Corn Bowl with Cilantro Cream Sauce, steak bowl, roasted corn bowl, cilantro cream sauce, avocado recipes, meal prep bowls