Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce: A Flavor-Packed, Fresh, and Irresistible Weeknight Bowl

When you’re craving something hearty, fresh, colorful, and deeply satisfying, nothing hits the spot like a beautifully crafted bowl. This Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce is everything people love about modern bowl meals: layers of bold flavor, contrasting textures, nourishing ingredients, and a drizzle of a dreamy sauce that ties everything together.

Picture this: juicy seared steak sliced against the grain, creamy avocado, charred corn, fluffy rice, crisp greens, and a zesty bright cilantro cream sauce that you’ll want to put on absolutely everything. It’s the perfect combination of smoky, creamy, tangy, and savory. And the best part? It comes together with simple, accessible ingredients — yet it tastes like something from a fresh-food café.

Whether you’re meal prepping, feeding a hungry family, or wanting something protein-packed after a busy day, this steak bowl delivers maximum payoff with minimal effort. Everything can be prepared ahead of time, and each component is customizable to your taste.

Why You’ll Love This Bowl

1. Perfectly Seasoned Steak

Juicy, savory, and pan-seared or grilled to perfection, this steak adds the perfect richness to balance the fresh veggies and bright sauce.

2. Roasted Corn for Smoky Sweetness

Roasted corn — whether from the oven, stovetop, or grill — brings caramelized sweetness and texture.

3. Creamy Cilantro Sauce

This tangy, herb-filled sauce is made with sour cream, lime, fresh cilantro, and garlic. It’s refreshing, bright, and super versatile.

4. Balanced and Nourishing

Healthy fats from avocado, protein from steak, carbs from rice, and tons of fresh flavor make this a complete meal.

5. Fully Customizable

Swap rice for quinoa, add beans, change the veggies, or use chicken or shrimp instead — the options are endless.

Ingredients

For the Steak

• 1 lb flank steak or skirt steak
• 1 tsp salt
• ½ tsp pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp olive oil

For the Bowls

• 2 cups cooked rice (white, jasmine, brown, or cilantro lime rice)
• 1 cup roasted corn (fresh, frozen, or canned)
• 1 large avocado, sliced
• 1 cup shredded lettuce or chopped greens
• ½ cup cherry tomatoes, halved (optional)
• Lime wedges for serving

Cilantro Cream Sauce

• ½ cup sour cream
• ¼ cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 garlic clove, minced
• 2 tbsp water (to thin)
• ¼ tsp salt
• ¼ tsp pepper

Instructions

1. Season the Steak
   Rub steak with salt, pepper, garlic powder, smoked paprika, and olive oil.
2. Cook the Steak
   Heat a skillet or grill over medium-high. Sear steak 3–4 minutes per side (depending on thickness) until medium doneness. Rest 5 minutes before slicing thinly against the grain.
3. Roast the Corn
   In a hot dry skillet, add corn and sauté until charred, about 5–7 minutes. Season lightly with salt.
4. Make the Cilantro Cream Sauce
   Mix sour cream, cilantro, lime juice, garlic, water, salt, and pepper until smooth. Adjust thickness as desired.
5. Assemble the Bowls
   Place rice at the bottom. Add roasted corn, sliced avocado, lettuce, tomatoes, and sliced steak.
6. Drizzle Generously
   Spoon cilantro cream sauce over the bowls. Serve with lime wedges.
7. Enjoy Warm
   Eat immediately, or store components separately for meal prep.

Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce

A flavorful and nourishing bowl featuring juicy sliced steak, creamy avocado, smoky roasted corn, fluffy rice, and a bright cilantro cream sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: Main Dish

Cuisine: American, Southwest

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Seasoned Steak

• 1 lb flank or skirt steak
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp olive oil

Bowl Ingredients

• 2 cups cooked rice any variety
• 1 cup roasted corn
• 1 avocado sliced
• 1 cup lettuce shredded
• 0.5 cup cherry tomatoes halved (optional)

Cilantro Cream Sauce

• 0.5 cup sour cream
• 0.25 cup cilantro chopped
• 1 tbsp lime juice
• 1 clove garlic minced
• 2 tbsp water to thin
• 0.25 tsp salt
• 0.25 tsp pepper

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Season steak with salt, pepper, garlic powder, smoked paprika, and olive oil.
2. Cook steak in a hot skillet or grill 3–4 minutes per side. Rest 5 minutes, then slice.
3. Roast or char corn in a dry skillet until golden and caramelized.
4. Mix sour cream, cilantro, lime, garlic, water, salt, and pepper for sauce.
5. Assemble bowls with rice, corn, avocado, greens, tomatoes, and sliced steak.
6. Drizzle with cilantro cream sauce and serve with lime wedges.

Notes

For extra flavor, marinate steak 30 minutes beforehand. Sauce can be made 2–3 days ahead.

Tips for the Best Steak Bowls

Slice Steak Against the Grain

This breaks up the fibers for tender, melt-in-your-mouth pieces.

Use Hot Heat

A hot skillet ensures a flavorful brown crust without overcooking.

Don’t Skip Rest Time

Resting keeps juices inside the steak rather than on your cutting board.

Avocado Last

Add avocado just before serving to prevent browning.

Prep in Advance

Cook rice, corn, and sauce up to 3 days ahead for easy assembly.

Flavor Variations

• Mexican-Style Bowl: Add black beans, salsa, or pickled onions.
• Spicy Bowl: Add jalapeños or mix chipotle into the sauce.
• Garlic Herb Bowl: Replace paprika with Italian seasoning.
• Low-Carb Bowl: Swap rice for cauliflower rice.
• Southwest Style: Add cheddar, tortilla strips, or fajita peppers.

Serving Suggestions

• Serve with warmed tortillas.
• Add tortilla chips for crunch.
• Pair with a simple side salad.
• Top with queso fresco or cotija cheese.

Storage

• Steak: 3–4 days refrigerated
• Rice: 4–5 days
• Cilantro Cream Sauce: 3 days
• Avocado: Slice fresh for each serving