Pin The first time I made these bowls, it was a Tuesday evening and I was craving something that felt like a restaurant meal but used what I already had in my pantry. The sweetness of roasted squash against smoky steak became such an unexpected revelation that I found myself making it again the very next day.
I served these to my sister last fall when she came over exhausted from work, and watching her face light up at that first bite of quinoa, squash, and steak together reminded me why I love feeding people. She asked for the recipe before she even finished her bowl.
Ingredients
- 1 medium butternut squash: Peeling this takes some elbow grease but those cubes become candy sweet and tender in the oven, worth every minute of prep work
- 1 cup quinoa: Rinse it really well until the water runs clear or you will taste the bitterness, trust me on this one
- 2 cups low-sodium chicken or vegetable broth: Using broth instead of water adds this subtle depth that makes people ask what your secret is
- 2 cups baby spinach or mixed greens: The warmth from the quinoa and steak slightly wilts the greens just enough
- 1 ripe avocado: Wait until the very end to slice this so it does not brown
- ½ small red onion: Thin slices bring this sharp bite that cuts through all the rich elements
- 2 tablespoons pumpkin seeds: Toast these in a dry pan until they start popping, that extra crunch makes the whole bowl
- 1 pound flank steak or sirloin steak: Flank has great flavor but needs to be sliced against the grain or it will be tough
- 2 tablespoons olive oil: For roasting, helps the squash get those golden edges that taste like candy
- 1 teaspoon ground cumin: This earthy spice pairs so beautifully with the natural sweetness of squash
- 1 teaspoon garlic powder: Distributes more evenly than fresh garlic on the squash cubes
- Salt and freshly ground black pepper: Season generously, squash can handle a lot of salt
- 2 tablespoons olive oil: For the steak marinade, helps the spices cling and adds richness
- 1 tablespoon soy sauce: Use tamari if you need this to be gluten free
- 2 cloves garlic: Minced fresh garlic works best here for the marinade
- 1 teaspoon smoked paprika: This is what gives the steak that incredible smoky flavor without a grill
- ½ teaspoon ground cumin: Ties the steak seasoning back to the squash for harmony
- Pinch of salt and pepper: The steak needs seasoning but the soy sauce adds salt too, go easy
- 3 tablespoons olive oil: For the dressing, creates that silky texture
- Juice of 1 lime: Fresh is absolutely essential here, bottled juice will not give you that bright pop
- 1 tablespoon honey or maple syrup: Just enough to balance the acid and bring everything together
- 2 tablespoons fresh cilantro: Some people love it, some people do not, but it makes this dressing sing
- Salt and pepper: Adjust the dressing until it tastes perfect to you
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment, the cleanup later will thank you
- Season the squash:
- Toss those cubes with olive oil, cumin, garlic powder, salt, and pepper until every piece is coated
- Roast until golden:
- Spread in one layer and roast for 25 to 30 minutes, stirring halfway so nothing burns
- Marinate the steak:
- Mix olive oil, soy sauce, garlic, smoked paprika, cumin, salt, and pepper, then coat the steak and let it sit
- Cook the quinoa:
- Bring quinoa and broth to a boil, then cover and simmer for 15 minutes until fluffy
- Sear the steak:
- Cook in a hot skillet 4 to 5 minutes per side for medium rare, then let it rest before slicing
- Whisk the dressing:
- Combine olive oil, lime juice, honey, cilantro, salt, and pepper until emulsified
- Build your bowls:
- Layer quinoa, greens, squash, steak, avocado, onion, and pumpkin seeds, then drizzle with dressing
Pin This recipe became my go to for Sunday meal prep after I realized how much better my week felt when I had these bowls waiting in the fridge. Something about having such a complete, beautiful meal ready makes even the busiest Tuesday feel manageable.
Making It Your Own
Sometimes I swap in sweet potatoes when butternut feels like too much work to peel, or use brown rice instead of quinoa when I want something nuttier. The beauty of these bowls is how forgiving they are.
Perfecting The Steak
I learned that letting the meat come to room temperature before cooking helps it sear more evenly. Also, do not be tempted to move the steak around in the pan, let it develop that crust.
Meal Prep Magic
These bowls actually get better after a day in the fridge as the flavors meld together. Store the dressing separately and add it right before serving.
- Keep the avocado sliced and stored with a squeeze of lime to prevent browning
- Toast extra pumpkin seeds and keep them in an airtight container for the week
- The quinoa and squash reheat beautifully in the microwave
Pin There is something deeply satisfying about a meal that looks this impressive and tastes this complex, yet comes together with such straightforward techniques. Hope these bowls bring you as much comfort as they have brought me.
Recipe Q&A
- → How can I ensure my butternut squash caramelizes nicely?
To achieve good caramelization, spread the squash cubes in a single layer on the baking sheet without overcrowding. This allows them to roast rather than steam. Also, ensure your oven is preheated to the specified temperature of 425°F (220°C).
- → What's the best way to cook the steak for optimal flavor and tenderness?
Marinating the flank steak for at least 15 minutes, or up to 2 hours, enhances its flavor. Sear it in a hot cast-iron skillet or grill pan for 4–5 minutes per side for a medium-rare finish. Always allow the steak to rest for at least 5 minutes after cooking before slicing against the grain; this keeps it tender and juicy.
- → Can I make this dish ahead of time for meal prep?
Yes, this dish is excellent for meal prep. You can roast the squash, cook the quinoa, and prepare the dressing in advance. Store each component separately in airtight containers. Assemble the bowls just before serving, or portion them out for convenient lunches, adding the dressing right before eating.
- → Are there any substitutions for quinoa or flank steak?
Certainly! For quinoa, brown rice or farro are great alternatives. If flank steak isn't available, sirloin or skirt steak can be used. For a vegetarian option, consider using pan-fried halloumi or grilled portobello mushrooms in place of the steak.
- → How can I adjust the dressing to my taste?
The lime-cilantro dressing is highly adaptable. If you prefer more tang, add extra lime juice. For a sweeter profile, increase the honey or maple syrup. You can also add a pinch of red pepper flakes for a subtle heat, or experiment with other fresh herbs like parsley or mint.
- → Is this dish suitable for those with dietary restrictions?
The dish is naturally gluten-free if you use tamari instead of regular soy sauce for the steak marinade. It's also dairy-free. For a vegetarian or vegan version, omit the steak and use vegetable broth, then replace the steak with a plant-based protein like black beans or grilled tofu.