Steak & Queso Street Corn Bowl
Serves 4
Directions
- 1Season the steak pieces with chili powder, garlic powder, smoked paprika, cumin, salt, pepper, and lime juice, then cook in a pan.
- 2Toss the diced potatoes with olive or avocado oil, garlic powder, paprika, salt, and pepper, then cook until crispy.
- 3Mix the corn with Greek yogurt, light mayo, cotija cheese, lime juice, chili powder, salt, and optionally garnish with chopped cilantro.
- 4Combine low-fat cottage cheese, shredded cheddar, milk, green chiles, garlic powder, chili powder, salt, and nutritional yeast to create the queso.
- 5Assemble the bowls by combining the cooked steak, crispy potatoes, creamy street corn, and high-protein queso.
Ingredients
- 1.5 lbs sirloin steak, cut into bite-size pieces
- 1 tbsp olive or avocado oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp cumin
- salt (optional)
- pepper (optional)
- 0.5 whole lime
- 800 g russet or Yukon gold potato, diced
- 1 tbsp olive or avocado oil
- 1 tsp garlic powder
- 1 tsp paprika
- salt (optional)
- pepper (optional)
- 2 cup corn
- 0.33 cup nonfat greek yogurt
- 1 tbsp light mayo
- 0.25 cup cotija cheese
- 1 whole lime
- 1 tsp chili powder
- salt (optional)
- cilantro, chopped (optional)
- 1 cup low-fat cottage cheese
- 0.5 cup reduced-fat shredded cheddar
- 0.25 cup fairlife 2% milk
- 2 tbsp diced green chiles
- 0.5 tsp garlic powder
- 0.5 tsp chili powder
- salt (optional)
- 1 tbsp nutritional yeast
