# Ingredients:
→ Vegetables & Grains
01 - 1 medium butternut squash (about 2 pounds), peeled, seeds removed, cut into 1-inch cubes
02 - 1 cup quinoa, rinsed
03 - 2 cups low-sodium chicken or vegetable broth (or water)
04 - 2 cups baby spinach or mixed greens
05 - 1 ripe avocado, sliced
06 - ½ small red onion, thinly sliced
07 - 2 tablespoons pumpkin seeds or pepitas, toasted
→ Steak
08 - 1 pound flank steak or sirloin steak
→ For Roasting Squash
09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon garlic powder
12 - Salt and freshly ground black pepper, to taste
→ Steak Marinade
13 - 2 tablespoons olive oil
14 - 1 tablespoon soy sauce (use tamari for gluten-free)
15 - 2 cloves garlic, minced
16 - 1 teaspoon smoked paprika
17 - ½ teaspoon ground cumin
18 - Pinch of salt and pepper
→ Lime Cilantro Dressing
19 - 3 tablespoons olive oil
20 - Juice of 1 lime (about 2 tablespoons)
21 - 1 tablespoon honey or maple syrup
22 - 2 tablespoons fresh cilantro, chopped
23 - Salt and pepper, to taste
# Instructions:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss the butternut squash cubes with 2 tablespoons olive oil, ground cumin, garlic powder, salt, and pepper until evenly coated. Spread on the prepared baking sheet in a single layer.
03 - Roast the squash for 25–30 minutes, stirring once halfway, until golden and tender.
04 - While the squash roasts, combine all steak marinade ingredients in a shallow dish or zip-top bag. Add the steak, coat well, and let marinate at room temperature for at least 15 minutes (up to 2 hours in the fridge for more flavor).
05 - In a medium saucepan, bring quinoa and broth (or water) to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
06 - Preheat a cast-iron skillet or grill pan over medium-high heat. Remove steak from marinade, shaking off excess. Cook 4–5 minutes per side for medium-rare or to desired doneness. Transfer steak to a cutting board, rest 5 minutes, then slice thinly against the grain.
07 - While steak rests, whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper to make the dressing.
08 - To assemble, divide quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado, red onion, and toasted pumpkin seeds.
09 - Drizzle with lime cilantro dressing and serve immediately.
