Save to Pinterest The first time I made these bowls, it was a Tuesday night when I wanted something that felt fancy but used what I had in the pantry. The combination of sweet roasted squash and perfectly seasoned steak seemed unlikely, but that first bite convinced me sometimes the best discoveries happen when you stop overthinking and just start cooking.
I served these to my brother who usually turns his nose up at anything with quinoa, and he went back for seconds. That is the moment I knew this recipe was not just another healthy bowl pretending to be exciting.
Ingredients
- 1 medium butternut squash: Peel and cube into 1-inch pieces for even roasting and maximum caramelization
- 1 cup quinoa: Rinse thoroughly before cooking to remove any bitter coating
- 2 cups low-sodium chicken or vegetable broth: This infuses the quinoa with deep flavor as it cooks
- 2 cups baby spinach or mixed greens: Choose sturdy greens that will not wilt immediately under warm ingredients
- 1 ripe avocado: Wait to slice until just before serving so it stays fresh and vibrant
- ½ small red onion: Thinly slice for a pop of sharpness that cuts through the rich elements
- 2 tablespoons pumpkin seeds: Toast them in a dry pan for 2-3 minutes until fragrant and golden
- 1 pound flank steak: Flank has great beefy flavor and stays tender when sliced against the grain
- 2 tablespoons olive oil: Toss squash with oil and spices to ensure it roasts rather than steams
- 1 teaspoon ground cumin: Earthy and warm, this bridges the squash and steak flavors beautifully
- 1 teaspoon garlic powder: Distributes evenly better than fresh garlic for the squash coating
- 2 tablespoons olive oil: Forms the base of the steak marinade and helps the spices cling
- 1 tablespoon soy sauce: Use tamari if you need this to be gluten-free
- 2 cloves garlic: Minced finely so it distributes through the marinade
- 1 teaspoon smoked paprika: This is what gives the steak that irresistible smoky depth
- 3 tablespoons olive oil: Creates a silky dressing that coats every component evenly
- Juice of 1 lime: Fresh lime juice cuts through the richness and brightens the entire bowl
- 1 tablespoon honey or maple syrup: Just enough to balance the acid and tie the dressing together
- 2 tablespoons fresh cilantro: Chop it right before making the dressing for the brightest flavor
Instructions
- Get your oven going and prep the squash:
- Preheat to 425°F and line a baking sheet while you toss cubed squash with olive oil, cumin, garlic powder, salt, and pepper until every piece is coated.
- Roast until golden and tender:
- Spread squash in a single layer and roast for 25 to 30 minutes, stirring halfway through so all sides get that beautiful caramelized edge.
- Marinate the steak:
- Whisk together olive oil, soy sauce, garlic, smoked paprika, cumin, salt, and pepper, then coat the steak and let it sit for at least 15 minutes while you work on everything else.
- Cook the quinoa:
- Bring the rinsed quinoa and broth to a boil, then cover and simmer for 15 minutes until the liquid is absorbed before fluffing gently with a fork.
- Sear the steak:
- Get a cast-iron skillet ripping hot over medium-high heat, shake excess marinade off the steak, and cook 4 to 5 minutes per side for medium-rare.
- Rest and slice:
- Let the steak rest on a cutting board for 5 minutes so the juices redistribute, then slice thinly against the grain for maximum tenderness.
- Whisk the dressing:
- Combine olive oil, lime juice, honey, cilantro, salt, and pepper in a small bowl until emulsified and silky smooth.
- Assemble the bowls:
- Start with quinoa and greens, then arrange roasted squash, sliced steak, avocado, red onion, and pumpkin seeds on top before drizzling with dressing.
Save to Pinterest These bowls have become my go-to when friends come over for dinner because everyone can customize their own toppings but the overall effect still feels cohesive and thoughtful.
Make Ahead Magic
The roasted squash and quinoa both reheat beautifully, so I often make those components on Sunday and keep them in the fridge. Come weeknight, I just reheat and sear the steak fresh for a dinner that tastes like it took way more effort than it actually did.
Steak Doneness Guide
I have learned through many overcooked steaks that using an instant-read thermometer takes the guesswork out of achieving your preferred doneness. For reference, 130°F is medium-rare, 140°F is medium, and anything beyond 150°F will start to lose that juicy quality that makes these bowls so satisfying.
Serving Suggestions
Sometimes I swap the steak for grilled chicken or even roasted chickpeas for a vegetarian version. The lime-cilantro dressing works with practically anything, and the bowl format is forgiving enough that you can adapt based on what is in season or what you have on hand.
- Try feta or goat cheese sprinkled on top for a creamy tangy element
- Add roasted sweet potatoes alongside the squash for even more sweetness
- Extra lime wedges on the side let everyone adjust the brightness to their taste
Save to Pinterest There is something deeply satisfying about a bowl that hits every flavor and texture note in one go. Hope these become a regular in your rotation like they have in mine.
Ask About This Recipe
- → How do I achieve perfectly tender squash?
Roast the butternut squash at 425°F (220°C) for 25-30 minutes, stirring halfway, until it's golden and easily pierced with a fork. Ensure cubes are uniform for even cooking.
- → Can I prepare components in advance?
Yes, you can roast the squash, cook the quinoa, and make the dressing a day ahead. The steak can be marinated for up to 2 hours in the fridge. This makes assembly quick.
- → What cut of steak works best for this preparation?
Flank steak or sirloin steak are ideal choices. They cook quickly and can be sliced thinly against the grain for tender pieces that integrate well into the bowls.
- → Are there any substitutions for quinoa?
Absolutely! Brown rice or farro are excellent alternatives if you prefer a different grain. Just adjust cooking times according to the grain you choose.
- → How can I make this dish gluten-free?
To ensure it's gluten-free, use tamari instead of regular soy sauce in the steak marinade. All other ingredients are naturally gluten-free.
- → Can I add other vegetables?
Certainly! Feel free to add roasted bell peppers, zucchini, or even some sautéed mushrooms to the bowls for extra flavor and nutrients.