Colorful, zesty, and protein-packed – this bowl hits every craving from savory to fresh and creamy!

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🥩 Ingredients (Serves 2):

🔥 For the Bowl:

• 1 sirloin or ribeye steak

• 1 tbsp olive oil, salt & pepper (for seasoning)

• 1 cup roasted corn (can use frozen or fresh, roasted in a pan)

• 1 avocado, sliced

• 1 cup roasted sweet potatoes (cubed and oven-roasted with olive oil, salt & paprika)

• 1 cup cooked rice or mixed greens (or a combo of both)

• 1/2 cup cherry tomatoes, halved

• Fresh cilantro, for garnish

🌿 For the Creamy Cilantro Sauce:

• 1/2 cup Greek yogurt or sour cream

• 1/2 cup fresh cilantro leaves

• 1 garlic clove

• 1 tbsp lime juice

• 1–2 tbsp olive oil

• Salt to taste

• Optional: 1 jalapeño (for a spicy kick)

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👩‍🍳 Instructions:

1. Cook the Steak
   Season the steak with olive oil, salt, and pepper. Grill or sear in a hot skillet to your preferred doneness (medium rare recommended: ~3–4 mins per side).
   Let it rest for 5–10 minutes, then slice thinly against the grain.

2. Roast the Sweet Potatoes & Corn
   While the steak cooks, roast sweet potato cubes in the oven at 400°F (200°C) with olive oil and seasonings for ~25 minutes.
   For corn, lightly char it in a skillet until golden and slightly crispy.

3. Make the Cilantro Sauce
   In a blender or food processor, combine Greek yogurt, cilantro, garlic, lime juice, olive oil, and salt. Blend until smooth and creamy. Adjust thickness with a splash of water if needed.

4. Assemble the Bowl
   In serving bowls, layer your rice or greens. Top with sliced steak, roasted sweet potatoes, corn, avocado, tomatoes, and a drizzle of creamy cilantro sauce.

5. Garnish & Serve
   Add extra fresh cilantro, a wedge of lime, and enjoy while everything is fresh and warm!

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✨ Optional Add-Ons:

• Crumbled queso fresco or shredded cheddar

• Black beans or pickled red onions

• Swap steak for grilled chicken or tofu for a variation!

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Let me know if you’d like a visual version of this recipe or a catchy caption for socials! 🥗🔥