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- 1 lb flank steak - 2 ripe avocados, thinly sliced - 1 can (15 oz) sweet corn, drained - 1 red bell pepper, diced into small cubes - 1 small red onion, finely chopped - 2 tablespoons extra virgin olive oil - 2 tablespoons taco seasoning - 1 lime, freshly juiced - Fresh cilantro, roughly chopped (for garnish) - Salt and freshly ground black pepper to taste - Cooked quinoa or brown rice, for the base - Spices for additional flavor (cumin, paprika) - Other vegetables (like cherry tomatoes or zucchini) - Cheese (feta or shredded cheddar) When I make this steak, avocado, and roasted corn bowl, I focus on fresh and simple ingredients. Each one adds something special to the dish. The flank steak provides great protein and flavor. Avocados give a creamy texture. Corn adds sweetness and crunch. I love the bright taste of lime juice. It really brings everything to life. Adding cilantro on top makes the bowl look fresh and colorful. If you want to switch things up, you can use spices like cumin or paprika. They can add a nice kick to your bowl. Don’t forget that you can use other veggies too! Cherry tomatoes or zucchini can fit right in. Cheese lovers can sprinkle some feta or shredded cheddar on top for extra flavor. Each ingredient works together to make a hearty and tasty bowl. This whole recipe is a feast for your eyes and taste buds. Check out the Full Recipe for all the details. 1. Preheat your oven to 400°F (200°C). 2. Take a large baking sheet and spread the drained sweet corn and diced red bell pepper evenly. 3. Drizzle with 1 tablespoon of extra virgin olive oil. 4. Add a pinch of salt. 5. Roast in the oven for 15-20 minutes. 6. Stir halfway through cooking for even roasting. 1. While the corn and bell pepper roast, prepare your flank steak. 2. Season it well with taco seasoning, salt, and pepper on both sides. 3. Heat the remaining tablespoon of olive oil in a skillet on medium-high heat. 4. Once hot, add the flank steak. 5. Sear for 4-5 minutes on each side for medium-rare. 6. Adjust cooking time for your preferred doneness. 7. After cooking, transfer the steak to a cutting board. 8. Let it rest for 5 minutes before slicing thinly against the grain. 1. In a mixing bowl, combine the roasted corn and finely chopped red onion. 2. Drizzle the mixture with fresh lime juice. 3. Toss gently to mix the flavors. 4. To build your bowl, start with a layer of cooked quinoa or brown rice. 5. Arrange your sliced flank steak on top. 6. Add the corn mixture and avocado slices. 7. Garnish with freshly chopped cilantro and an extra squeeze of lime juice. Enjoy this colorful bowl full of flavors! For the complete recipe, check the Full Recipe section. To make your bowl sing with flavor, marinate your steak ahead of time. A good marinade adds depth. You can use lime juice, olive oil, and spices. Let it sit for at least 30 minutes. Adjust the taco seasoning to match your taste. Want it spicier? Add more heat! Prefer it milder? Ease off on the spices. Cooking steak can change how it tastes. For medium-rare, cook it for about 4-5 minutes on each side. If you want it well done, give it a few more minutes. Use a meat thermometer for accuracy. For roasting veggies, spread them evenly on a baking sheet. Stir halfway through to ensure they cook evenly. Presentation matters! Serve your bowl in wide, shallow dishes. Layer the quinoa or brown rice first. Then add the steak, roasted corn, and avocado. This way, each bite has balanced flavor. Garnish with fresh cilantro and lime wedges. It makes the dish pop visually and adds a fresh taste! For the full recipe, check the details above. {{image_4}} When you want to mix things up, there are many fun options for your Steak, Avocado, and Roasted Corn Bowl. You can easily make this dish vegetarian by using grilled portobello mushrooms instead of steak. These mushrooms have a rich flavor and a meaty texture. You can also add beans for protein. Black beans or chickpeas work great. They add a nice creaminess and help fill you up. You don’t have to stick with quinoa or brown rice. Try using cauliflower rice for a low-carb option. Mixed greens also work well if you want a fresh crunch. Another fun idea is to serve the bowl as a wrap or in a tortilla. This makes it easy to eat on the go! Why not add some seasonal vegetables? You can choose what’s fresh and local. Zucchini or bell peppers can boost flavor and color. In summer, incorporate fruits like mango or pineapple. They add sweetness and a tropical twist to your bowl. These variations keep your meal exciting and let you enjoy different flavors year-round. For the full recipe, check out the original. To keep your Steak, Avocado, and Roasted Corn Bowl fresh, store leftovers in an airtight container. This will help keep the flavors intact and prevent spoilage. Make sure to eat the leftovers within three days for the best taste. When you want to reheat, put the steak in a skillet over low heat. Stir gently to warm it without drying it out. For the corn and veggies, a quick microwave will do. Heat them for about 30 seconds, then check if they are warm enough. For easy meal prep, chop and store your veggies in advance. Cut the red onion and bell pepper, and keep them in the fridge. You can also cook the quinoa or brown rice ahead of time. Store each component separately to keep flavors fresh. When you’re ready to eat, just assemble your bowl. This method saves time and keeps everything tasty. Can you freeze the bowl? Yes, but some ingredients freeze better than others. You can freeze the cooked steak and corn mixture. Place them in freezer-safe bags, and remove air before sealing. For best results, eat them within three months. When you want to use them, thaw in the fridge overnight. Avocado does not freeze well, so add it fresh when you serve the bowl. The best cooking method for flank steak is searing. Searing gives the steak a nice crust. It locks in the juices and enhances flavor. Grilling is also a great option. It adds a smoky taste that many love. However, it requires careful timing to avoid overcooking. Slow cooking is another method, but it takes longer. It works well if you want tender meat. Just remember, flank steak cooks best quickly. Yes, you can use canned corn in this recipe. Canned corn is easy and saves time. It is already cooked, so it just needs warming. However, fresh corn is better for flavor. Fresh corn gives a sweet crunch. If you have the time, use fresh corn when you can. If you need a substitute for quinoa or brown rice, try cauliflower rice. It is low in carbs and cooks quickly. You can also use bulgur wheat or farro. Both are great grains that add texture. If you want a gluten-free option, use riced broccoli. To make this dish gluten-free, use gluten-free taco seasoning. Many brands offer good options. Always check the label to be sure. For sauces, use gluten-free versions. You can find gluten-free soy sauce or hot sauce easily. This way, you can enjoy the bowl without worries. For the full recipe, check out the instructions above. This blog covered how to make a tasty steak burrito bowl. We explored great ingredients like flank steak, avocados, and crunchy corn. You learned step-by-step how to prepare the dish and tips to enhance the flavor. I shared fun variations and storage ideas so you can enjoy leftovers. Whether you choose to follow all the steps or mix in your own flair, this dish can be yours. Now, get cooking and enjoy a delicious meal that fits your taste!

Steak, Avocado, and Roasted Corn Bowl

Create a delicious Steak, Avocado, and Roasted Corn Bowl that's perfect for any meal! This colorful dish features juicy flank steak, creamy avocado, and sweet roasted corn, all on a cozy bed of quinoa or brown rice. With fresh lime juice and cilantro, each bite bursts with flavor. Discover how to make this quick and easy recipe in just 40 minutes. Click to explore the full recipe and impress your guests with this vibrant bowl!
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Ingredients
  

1 lb flank steak

2 ripe avocados, thinly sliced

1 can (15 oz) sweet corn, drained

1 red bell pepper, diced into small cubes

1 small red onion, finely chopped

2 tablespoons extra virgin olive oil

2 tablespoons taco seasoning

1 lime, freshly juiced

Fresh cilantro, roughly chopped (for garnish)

Salt and freshly ground black pepper to taste

Cooked quinoa or brown rice, for the base

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, spread the drained sweet corn and diced red bell pepper evenly. Drizzle with 1 tablespoon of extra virgin olive oil, and season with a pinch of salt. Roast in the preheated oven for 15-20 minutes, or until the corn is slightly charred and the red bell pepper is tender. Stir halfway through for even cooking.

      While the corn and bell pepper roast, prepare the flank steak. Season it generously with taco seasoning, salt, and freshly ground black pepper on both sides. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Once hot, carefully place the flank steak in the skillet and sear it for 4-5 minutes on each side for medium-rare, or adjust cooking time for your desired doneness. After cooking, transfer the steak to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.

        In a mixing bowl, combine the roasted corn and finely chopped red onion. Drizzle the mixture with the fresh lime juice and toss gently to combine, allowing the flavors to meld.

          To assemble your bowls, start with a generous layer of cooked quinoa or brown rice as the base. Neatly arrange slices of the seared flank steak, the seasoned corn mixture, and the avocado slices on top.

            Finally, garnish each bowl with a sprinkle of freshly chopped cilantro and an extra squeeze of lime juice to enhance the flavors.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve the bowl in large, shallow dishes, artfully arranging the steak, roasted corn, and avocado in vibrant sections. Include lime wedges on the side for added freshness and zest. Enjoy your delicious and colorful meal!