Butternut Squash Steak Bowls (Printable version)

Roasted squash, seared steak, quinoa, greens, avocado, and tangy lime cilantro dressing create a satisfying bowl.

# What You'll Need:

→ Vegetables & 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 or pepitas, 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 soy sauce or tamari
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 - 2 tablespoons fresh lime juice
21 - 1 tablespoon honey or maple syrup
22 - 2 tablespoons fresh cilantro, chopped
23 - Salt and pepper to taste

# How to Make:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - In a large bowl, 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 all steak marinade ingredients in a shallow dish or zip-top bag. Add steak, coat thoroughly, and marinate at room temperature for at least 15 minutes or up to 2 hours refrigerated for deeper flavor.
05 - In a medium saucepan, bring quinoa and broth to a boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
06 - Preheat a 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 or to desired doneness. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
07 - Whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper until well combined.
08 - Divide quinoa and greens equally 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 component tastes good on its own, but together they create a balance of sweet, smoky, creamy, and tangy that keeps your fork moving.
  • It looks impressive enough for guests but is forgiving enough for a weeknight when you're tired and need real food.
  • Leftovers pack beautifully for lunch and somehow taste even better the next day when the flavors have mingled.
02 -
  • Slice the steak against the grain or it will be chewy no matter how perfectly you cooked it.
  • Let the squash roast undisturbed for the first 15 minutes so the cut sides can caramelize before you stir.
  • Rinse the quinoa well or it can taste bitter from the natural coating called saponin.
03 -
  • Toast the pumpkin seeds in a dry skillet over medium heat until they start to pop, it only takes a minute and transforms their flavor.
  • Use a cast iron skillet for the steak if you have one, it holds heat better and gives you a restaurant quality crust.
  • Make extra dressing and keep it in the fridge, it's perfect on salads, grain bowls, or drizzled over roasted vegetables all week long.
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