Save I threw this together on a Sunday when I had a squash sitting on my counter for three days and zero plan for dinner. The steak was thawing, the quinoa was staring at me from the pantry, and I thought, why not just pile it all into a bowl? That first bite—sweet roasted squash against smoky, pink-centered steak and that bright lime kick—made me stop mid-chew and text my sister a photo.
I made this for a friend who swore she didnt like squash, and I watched her go quiet after the first forkful, then reach for seconds without a word. Sometimes a dish works not because its fancy, but because the textures and temperatures hit all at once: warm quinoa, cool avocado, caramelized edges on the squash, and steak with a little char. She left with the recipe on her phone and a container of leftover dressing.
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Ingredients
- Butternut squash: Peeling it is the worst part, but once its roasted with cumin and garlic powder, those golden edges turn sweet and almost candy-like.
- Quinoa: Rinse it well or it can taste bitter, and cook it in broth instead of water if you want it to actually have flavor on its own.
- Flank or sirloin steak: Flank is my go-to because it stays tender if you slice it thin against the grain, and it soaks up the marinade like a sponge.
- Baby spinach or mixed greens: Use whatever greens you have, they wilt slightly under the warm squash and steak, which is exactly what you want.
- Avocado: It cools everything down and adds creaminess without any dairy, plus it makes the bowl feel like a treat.
- Red onion: Slice it thin so it adds bite without overpowering, and if you soak it in cold water for five minutes it mellows out.
- Pumpkin seeds: Toast them in a dry skillet for two minutes and they go from boring to nutty and crunchy.
- Olive oil: Used three times here, for roasting, marinating, and dressing, so dont skimp on quality.
- Soy sauce or tamari: Tamari keeps it gluten-free and tastes just as good, maybe even a little richer.
- Lime and cilantro: This dressing is what ties the whole bowl together, bright and herby and just sweet enough from the honey.
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Instructions
- Prep and roast the squash:
- Preheat your oven to 425°F and toss those squash cubes with olive oil, cumin, garlic powder, salt, and pepper until theyre all glistening. Spread them on a parchment-lined sheet in one layer, no crowding, and roast for 25 to 30 minutes, stirring halfway so the edges get golden and caramelized.
- Marinate the steak:
- While the squash roasts, whisk together olive oil, soy sauce, minced garlic, smoked paprika, cumin, salt, and pepper in a shallow dish. Add the steak, flip it a few times to coat, and let it sit at room temp for at least 15 minutes, or up to 2 hours in the fridge if you planned ahead.
- Cook the quinoa:
- Rinse your quinoa under cold water, then bring it to a boil with broth in a medium saucepan. Cover, drop the heat to low, and simmer for 15 minutes until the liquid disappears and the grains look fluffy and spiraled.
- Sear the steak:
- Get a cast-iron skillet or grill pan screaming hot over medium-high heat, shake the excess marinade off the steak, and lay it down without moving it for 4 to 5 minutes per side for medium-rare. Let it rest on a cutting board for 5 minutes, then slice it thin against the grain so every piece stays tender.
- Make the dressing:
- Whisk together lime juice, olive oil, honey, chopped cilantro, salt, and pepper in a small bowl until it emulsifies and smells like summer.
- Assemble the bowls:
- Divide quinoa and greens among four bowls, then layer on the roasted squash, sliced steak, avocado, red onion, and toasted pumpkin seeds. Drizzle that lime cilantro dressing over everything and serve it while the steak is still warm.
Save The first time I packed this for lunch, a coworker leaned over and asked what smelled so good, and I realized it was just my Tupperware. By Thursday I was making double batches and eating it cold straight from the fridge at midnight, standing in my kitchen with a fork, feeling like I had my life together even though I absolutely did not.
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How to Prep Ahead
You can roast the squash and cook the quinoa up to three days ahead, then store them separately in the fridge. The steak marinade can sit on the meat for up to two hours before cooking, but if you go longer the texture starts to turn mushy from the acid. The dressing keeps in a jar for a week and actually tastes better after a day when the cilantro has time to steep into the lime and oil.
Swaps and Substitutions
If you dont have quinoa, brown rice or farro work just as well, though farro adds a nice chew. Chicken thighs can replace the steak if you want something less expensive, just marinate and grill them the same way. No butternut squash? Sweet potatoes roast beautifully with the same spices, or even chunks of delicata if you want to skip the peeling altogether.
Serving and Storage
Serve these bowls warm, with the dressing on the side so everyone can drizzle their own amount. Leftovers last up to four days in the fridge, and I actually prefer them cold for lunch because all the flavors have married and the quinoa soaks up the dressing. If youre meal-prepping, pack the avocado and dressing separately so nothing gets brown or soggy.
- Top with crumbled feta or goat cheese if you want a tangy, creamy finish.
- Add a spoonful of Greek yogurt on the side for extra richness and protein.
- If you like heat, drizzle on some hot sauce or sprinkle red pepper flakes over the steak before serving.
Save This bowl has become my answer to the question, whats for dinner when I want something that feels special but doesnt require a plan. Its proof that you dont need a dozen ingredients or fancy techniques to make something that tastes like it matters.
Recipe Questions
- → What cut of steak works best for these bowls?
Flank steak or sirloin steak both work beautifully. Flank steak offers great flavor and should be sliced thinly against the grain for tenderness. Sirloin provides a leaner option that cooks quickly and stays tender when cooked to medium-rare.
- → Can I make the components ahead of time?
Absolutely. Roast the squash and cook the quinoa up to 3 days in advance. Marinate the steak for up to 2 hours before cooking, or overnight for deeper flavor. The dressing keeps well in the refrigerator for 5-7 days.
- → What can I substitute for quinoa?
Brown rice, farro, or even cauliflower rice make excellent alternatives. Brown rice will require a longer cooking time, while cauliflower rice needs only a quick sauté. Choose based on your preference and dietary needs.
- → How do I know when the squash is properly roasted?
Look for golden-brown edges and tender flesh that yields easily when pierced with a fork. The natural sugars should have caramelized, creating slightly crispy exteriors while the inside remains soft and creamy.
- → Is this dish gluten-free?
Yes, when prepared with tamari instead of soy sauce. All other ingredients naturally contain no gluten, making it suitable for those avoiding gluten. Always check your seasoning labels to confirm.
