Save The first time I made these bowls, I was trying to use up a lonely butternut squash that had been sitting on my counter for days. My apartment smelled incredible as the squash roasted with cumin and garlic, and I remember my roommate poking her head into the kitchen, asking what magic I was creating. We ended up eating standing up at the counter, too impatient to properly plate anything, and that caramelized squash with the smoky steak became an instant regular.
I served these at a dinner party last fall when my friend Sarah announced she was training for a marathon. She ate two bowls and asked for the recipe before she even left, claiming it was exactly the kind of fuel her body was craving. Something about the combination of protein, healthy fats, and satisfying carbs just hits that perfect spot.
Ingredients
- 1 medium butternut squash: Peeled and cut into 1 inch cubes because uniform pieces roast evenly and develop better caramelization
- 1 cup quinoa: Rinsed thoroughly to remove bitter coating that can make the finished grain taste unpleasant
- 2 cups low-sodium chicken or vegetable broth: Using broth instead of water adds depth to the quinoa that water simply cannot provide
- 1 pound flank steak: Sliced against the grain after resting for tenderness that practically melts in your mouth
- 2 tablespoons olive oil for squash: Helps the spices adhere and promotes that golden browning that makes roasted vegetables irresistible
- 1 teaspoon ground cumin: Earthy and warm, this bridges the gap between the sweet squash and smoky steak beautifully
- 1 teaspoon garlic powder: Distributes garlic flavor evenly without any burnt bits that fresh garlic might produce in high heat roasting
- 1 tablespoon soy sauce or tamari: Creates a savory base for the steak marinade that penetrates the meat
- 1 teaspoon smoked paprika: This is what gives the steak that gorgeous smoky flavor without actually firing up a smoker
- 3 tablespoons olive oil for dressing: The base that carries the bright lime and fresh cilantro throughout the whole bowl
- Juice of 1 lime: Fresh is absolutely essential here and nothing compares to that bright acid cutting through rich elements
- 1 tablespoon honey or maple syrup: Just enough to balance the acidity and bring all the dressing flavors together
- 2 cups baby spinach or mixed greens: Adds fresh texture and makes the bowl feel lighter than it actually is
- 1 ripe avocado: Creaminess that contrasts with the crispy squash and tender steak
- 2 tablespoons pumpkin seeds: Toasted until fragrant for a nutty crunch that makes every bite interesting
Instructions
- Get the oven hot and prepare your roasting pan:
- Preheat your oven to 425°F and line a large baking sheet with parchment paper to minimize cleanup later.
- Coat the squash with spices:
- In a large bowl, toss butternut squash cubes with olive oil, cumin, garlic powder, salt, and pepper until every piece is evenly coated.
- Roast until golden and tender:
- Spread squash on the prepared baking sheet in a single layer and roast for 25 to 30 minutes, stirring once halfway through, until edges are caramelized.
- Marinate the steak:
- Whisk together olive oil, soy sauce, garlic, smoked paprika, cumin, salt, and pepper in a shallow dish, add the steak, and let it sit for at least 15 minutes.
- Cook the quinoa:
- Bring quinoa and broth to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed before fluffing with a fork.
- Sear the steak perfectly:
- Heat a cast iron skillet over medium high heat, shake excess marinade off the steak, and cook 4 to 5 minutes per side for medium rare.
- Rest the meat before slicing:
- Transfer steak to a cutting board and let it rest for 5 minutes so the juices redistribute, then slice thinly against the grain.
- Whisk together the dressing:
- Combine lime juice, olive oil, honey, cilantro, salt, and pepper in a small jar and shake vigorously until emulsified.
- Build your beautiful bowls:
- Divide quinoa and greens among four bowls, then top with roasted squash, sliced steak, avocado, red onion, and pumpkin seeds before drizzling with dressing.
Save My mom now makes this recipe weekly and tells everyone it was her idea. I do not have the heart to correct her because seeing how proud she gets when everyone asks for seconds brings me too much joy.
Meal Prep Magic
These bowls are absolute champions for meal prep because almost everything can be prepared ahead and stored separately. The quinoa and roasted squash keep beautifully for days, and the steak actually benefits from being refrigerated and sliced cold since it holds its shape better.
Perfecting The Roast
The key to getting restaurant style caramelization on your squash is making sure the pieces are not touching each other on the baking sheet. I learned this the hard way after years of crowded pans resulting in steamed, sad vegetables, and now I always use two pans if needed.
Make It Your Own
Sometimes I switch up the grains based on what I have in the pantry, and farro adds a lovely chewy texture that holds up well to the bold flavors. The dressing doubles beautifully and keeps in the fridge for up to a week, becoming a go to for quick salads.
- Try adding crumbled feta for a salty tang that cuts through the sweetness
- Swap spinach for massaged kale when you want something heartier
- Add roasted sweet potatoes alongside the squash for extra color and sweetness
Save These bowls have become my go to for nights when I want something that feels special but does not require hours of attention. Hope they become a staple in your kitchen too.
Recipe Guide
- → How do I ensure my butternut squash is tender and caramelized?
For perfectly tender and caramelized butternut squash, ensure your oven is preheated to 425°F (220°C). Toss the cubes evenly with oil and seasonings, then spread them in a single layer on a baking sheet. Roast for 25-30 minutes, stirring once halfway through, until golden and soft.
- → What's the best way to cook the steak for these bowls?
Marinate your flank or sirloin steak for at least 15 minutes to infuse flavor. Then, preheat a cast-iron skillet or grill pan over medium-high heat. Sear the steak for 4-5 minutes per side for a medium-rare doneness, or adjust to your preference. Remember to rest the steak for 5 minutes before slicing against the grain.
- → Can I make this dish gluten-free?
Yes, to make these bowls entirely gluten-free, simply ensure you use tamari instead of regular soy sauce in the steak marinade. All other ingredients are naturally gluten-free, but always double-check product labels for any hidden gluten.
- → How can I customize the grains in this bowl?
While quinoa provides a lovely fluffy base, you can easily substitute it with other grains. Brown rice or farro would be excellent alternatives, offering different textures and nutritional profiles. Just follow the package instructions for cooking your chosen grain.
- → What are some good additions or garnishes for these bowls?
Elevate your bowls with various additions! Toasted pumpkin seeds or pepitas add a nice crunch. For a tangy element, crumbled feta or goat cheese works wonderfully. You can also add extra fresh herbs like parsley or mint for brightness.
- → Can I prepare any parts of this dish in advance?
Absolutely! The steak can be marinated up to 2 hours ahead in the refrigerator. You can also roast the butternut squash in advance and reheat gently before assembling. The lime-cilantro dressing can be whisked together and stored in the fridge for a day or two, ready to drizzle when serving.