Cook the flank steak

• Season the flank steak with salt and pepper.
• Heat a little olive oil in a frying pan over high heat.
• Sear the steak until browned and cooked to your liking, then set aside to rest.

Make the avocado yogurt dressing

• Blend the Greek yogurt, avocado, lime juice, garlic, salt and pepper until smooth and creamy.
• Add a splash of water if needed to loosen the dressing.

Crisp the chickpeas and corn

• Remove the steak from the pan and spray in a little more oil.
• Add the drained chickpeas, corn and seasoning blend.
• Cook until browned and crispy.

Assemble the bowls

• Spoon the warm brown rice into bowls.
• Top with the sliced steak, crispy chickpeas and corn, and cherry tomatoes.
• Drizzle generously with the avocado yogurt dressing.