Butternut Squash Steak Bowls (Printable Version)

Sweet roasted squash, seasoned steak, avocado, and quinoa create a satisfying bowl with tangy lime-cilantro dressing.

# What You'll Need:

→ Vegetables and Grains

01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, cut into 1-inch cubes
02 - 1 cup quinoa, rinsed
03 - 2 cups low-sodium chicken or vegetable broth
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, toasted

→ Steak

08 - 1 pound flank steak or sirloin steak

→ Squash Roasting

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 tamari or gluten-free soy sauce
15 - 2 cloves garlic, minced
16 - 1 teaspoon smoked paprika
17 - ½ teaspoon ground cumin
18 - Salt and pepper to taste

→ Lime Cilantro Dressing

19 - 3 tablespoons olive oil
20 - Juice of 1 lime (approximately 2 tablespoons)
21 - 1 tablespoon honey or maple syrup
22 - 2 tablespoons fresh cilantro, chopped
23 - Salt and pepper to taste

# Step-by-Step Directions:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - Toss butternut squash cubes with 2 tablespoons olive oil, ground cumin, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast squash for 25 to 30 minutes, stirring once halfway through, until golden and tender.
04 - Combine marinade ingredients in a shallow dish. Add steak, coat thoroughly, and marinate at room temperature for at least 15 minutes or refrigerate up to 2 hours.
05 - Bring quinoa and broth to a boil in a medium saucepan. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
06 - Heat cast-iron skillet or grill pan over medium-high heat. Remove steak from marinade, shake off excess, and cook 4 to 5 minutes per side for medium-rare. Transfer to cutting board and rest 5 minutes before slicing thinly against the grain.
07 - Whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper until combined.
08 - Divide quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado slices, red onion, and toasted pumpkin seeds.
09 - Drizzle each bowl with lime cilantro dressing and serve immediately.

# Expert Advice:

01 -
  • Every ingredient pulls its weight: nothing here is filler, and each flavor shines without fighting the others.
  • It looks like something youd pay eighteen dollars for at a lunch spot, but you made it in your own kitchen wearing sweatpants.
  • Leftovers dont get sad and soggy, they actually taste better the next day when the quinoa soaks up all that dressing.
02 -
  • Let the steak rest after cooking or all the juices run out onto your cutting board and the meat turns dry and sad.
  • Dont skip toasting the pumpkin seeds, those two minutes in a dry pan make them taste ten times better and add the crunch this bowl needs.
03 -
  • Always slice steak against the grain, look for the direction of the muscle fibers and cut perpendicular to them so each bite stays tender.
  • If your squash isnt caramelizing, your oven isnt hot enough or the pieces are too crowded, give them space and crank up the heat.
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