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–+ servings
Steak Avocado Corn Bowl

Steak Avocado Corn Bowl: Fresh, Flavorful, and Fun to Make

This vibrant Steak Avocado Corn Bowl combines fresh ingredients for a satisfying and nutritious meal. It's customizable and quick, making it perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 1 pound Flank Steak Substitutes: skirt steak or sirloin
  • 2 Ripe Avocados Choose soft avocados for best flavor
  • 1 cup Corn Kernels Fresh, frozen, or canned; adjust cooking time as needed
  • 1 cup Cherry Tomatoes Halved for enhanced flavor
  • 1 cup Cooked Quinoa or Brown Rice Quinoa is gluten-free option
  • 1 medium Red Onion Opt for mild red onion or substitute with green onions
  • 2 tablespoons Lime Juice Fresh juice is preferred
For Seasoning
  • 3 tablespoons Olive Oil Extra virgin for best flavor
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • Salt and Pepper Season to taste
For Garnish
  • 1/4 cup Fresh Cilantro Optional, omit if not a fan
  • Hot Sauce or Salsa Optional for extra heat

Equipment

  • grill or skillet

Method
 

Step-by-Step Instructions
  1. In a small bowl, mix olive oil, cumin, chili powder, and salt and pepper. Rub the mixture over the flank steak, and let it marinate for at least 30 minutes.
  2. Preheat the grill or skillet to medium-high heat (about 400°F) for a nice, seared crust on the steak.
  3. Cook the marinaded flank steak on the grill or skillet for 4-5 minutes per side, until medium-rare. Use a meat thermometer to check for 130°F.
  4. Let the steak rest for about 10 minutes, then slice thinly against the grain.
  5. Grill fresh corn for a few minutes or sauté frozen/canned corn for 5 minutes. Halve the cherry tomatoes and dice the red onion.
  6. Slice the avocados in half, remove the pit and scoop out the flesh. Slice into wedges and drizzle with lime juice.
  7. Assemble the bowls with quinoa or brown rice as the base, followed by steak, corn, tomatoes, onion, and avocado slices.
  8. Squeeze lime juice over each bowl and sprinkle with cilantro. Optionally serve with hot sauce or salsa.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 42gProtein: 34gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 150IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Assemble the bowl fresh for the best taste, adding avocado just before serving.

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