Save The first time I made these bowls, I was trying to impress a dinner guest who swore she hated squash. I watched her face light up when she took that first bite of caramelized cubes alongside the smoky steak, and by the end of the night, she was asking for the recipe. Now it's my go-to when I want something that feels fancy but comes together with honest, simple ingredients.
Last autumn, I made these on a rainy Sunday when the house felt too quiet. The smell of cumin-roasted squash filled the kitchen, and I found myself eating standing up at the counter, too impatient to wait for a proper plate setting. Sometimes the best meals happen when no one is watching.
Ingredients
- Butternut squash: Pick one that feels heavy for its size and has a dull, matte finish, which means it's fully ripe and will caramelize beautifully in the oven.
- Quinoa: Rinse it thoroughly under cold water until the water runs clear to remove the bitter coating called saponin.
- Flank steak: Slice it against the grain after resting to keep each bite tender rather than chewy.
- Red onion: Soak the thin slices in cold water for 10 minutes if you want to mellow their sharp bite before serving.
Instructions
- Get the oven going first:
- Preheat your oven to 425°F and line a baking sheet with parchment paper so cleanup stays easy.
- Season the squash:
- Toss the cubed squash with olive oil, cumin, garlic powder, salt, and pepper until every piece is coated.
- Roast until golden:
- Spread the squash in a single layer and roast for 25 to 30 minutes, stirring once halfway through, until the edges are caramelized and fork-tender.
- 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.
- Cook the quinoa:
- Bring the quinoa and broth to a boil, then reduce heat, cover, and simmer for 15 minutes until fluffy.
- Sear the steak:
- Heat a cast-iron skillet over medium-high heat, cook the steak for 4 to 5 minutes per side, then rest it for 5 minutes before slicing thinly.
- Make the dressing:
- Whisk together lime juice, olive oil, honey, cilantro, salt, and pepper until smooth and emulsified.
- Build your bowls:
- Layer quinoa and greens in each bowl, then top with roasted squash, sliced steak, avocado, red onion, and pumpkin seeds.
- Finish with dressing:
- Drizzle the lime cilantro dressing over everything and serve right away.
Save My roommate walked in while I was plating these bowls once and immediately asked what smelled so incredible. We ate together on the living room floor, watching a movie and going back for seconds, neither of us saying much because the food was doing all the talking.
Make It Your Own
Sometimes I swap in sweet potatoes when butternut squash feels too fussy to peel, or I use brown rice instead of quinoa when I want something more substantial. The beauty here is the formula, not the specifics.
The Steak Secret
I learned the hard way that marinade doesn't penetrate deeply into meat, but it does create a flavorful crust. Let the steak come to room temperature before hitting the hot pan, and you'll get that restaurant-quality sear every time.
Dressing Magic
The lime cilantro dressing ties everything together with brightness and a hint of sweetness. I make extra and keep it in a jar for drizzling over salads or grain bowls throughout the week.
- Double the dressing if you love things extra tangy
- Add crumbled feta or goat cheese for a creamy, salty contrast
- These bowls prep beautifully for weekday lunches
Save Hope these bowls find their way into your regular rotation, just like they did mine. There's something deeply satisfying about a meal that looks this beautiful and tastes even better.
Cooking Questions
- → How can I ensure the squash caramelizes well?
To achieve good caramelization, ensure your oven is preheated to the specified temperature (425°F/220°C) and spread the squash in a single layer on the baking sheet. Overcrowding can steam rather than roast, preventing browning. Stirring halfway through cooking also helps.
- → What's the best way to cook the steak for optimal tenderness?
For tender steak, marinate it for at least 15 minutes, or up to 2 hours for more flavor. Sear it on a preheated cast-iron skillet or grill pan over medium-high heat for 4-5 minutes per side for medium-rare. Crucially, let the steak rest for at least 5 minutes after cooking before slicing against the grain; this keeps the juices locked in.
- → Can I make this dish ahead of time for meal prep?
Yes, this dish is excellent for meal prep. You can cook the quinoa, roast the butternut squash, and cook the steak in advance. Store components separately in airtight containers. Assemble the bowls just before serving, or assemble without the dressing and add it right before eating to prevent greens from wilting.
- → Are there any substitutions for quinoa or the greens?
Absolutely. If you don't have quinoa, brown rice, farro, or even couscous make good alternatives. For greens, feel free to use mixed spring greens, chopped kale, or arugula instead of baby spinach. Each will offer a slightly different texture and flavor profile.
- → How can I adjust the dressing to my taste?
The lime-cilantro dressing is versatile. You can increase the lime juice for more tang, add extra honey or maple syrup for sweetness, or adjust the amount of cilantro based on preference. A pinch of red pepper flakes can add a subtle kick if you enjoy a little heat.
- → How to make this gluten-free?
To ensure this dish is gluten-free, the primary ingredient to watch is soy sauce in the steak marinade. Simply substitute it with tamari, which is a gluten-free alternative. Always double-check ingredient labels for other components like broths or seasonings to confirm their gluten-free status.