Save The first time I made these bowls, it was a Tuesday evening and I was craving something that felt like a restaurant meal but used up what I had in the pantry. The squash had been sitting on my counter for days, and somehow roasting it with cumin transformed it into something caramelized and sweet that made the whole house smell incredible. My roommate wandered into the kitchen, asking what I was making, and ended up staying for dinner.
I served these at a small dinner party last fall when friends were visiting from out of town. Everyone went quiet for the first few minutes, just eating, and then someone asked why this bowl worked so well together. It is the contrast of warm and cold, creamy and crisp, sweet and savory that makes it feel like something you would order at that trendy place downtown but somehow better.
Ingredients
- Butternut squash: Peeling this takes some patience but roasting it transforms into something caramelized and tender that becomes the sweet heart of the bowl
- Quinoa: Rinse it well to remove any bitterness and cook in broth instead of water for extra flavor that makes the base worth eating on its own
- Flank steak: Slice against the grain after resting to keep it tender, and do not skip the smoked paprika in the marinade because it adds that subtle smoky depth
- Lime cilantro dressing: Whisk this right before serving because the bright acid cuts through the rich steak and creamy avocado and ties everything together
Instructions
- Roast the squash:
- Toss the cubes with olive oil, cumin, garlic powder, salt, and pepper until coated, then spread in a single layer on a lined baking sheet and roast at 425°F for 25 to 30 minutes, stirring once halfway, until golden and tender.
- Marinate the steak:
- Combine the olive oil, soy sauce, minced garlic, smoked paprika, cumin, salt, and pepper in a shallow dish, add the steak, and let it sit for at least 15 minutes while you prep everything else.
- Cook the quinoa:
- Bring the quinoa and broth to a boil, then cover, reduce heat, and simmer for 15 minutes until the liquid is absorbed, then remove from heat and fluff with a fork.
- Sear the steak:
- Heat a cast-iron skillet over medium-high heat, shake excess marinade off the steak, and cook 4 to 5 minutes per side for medium-rare before letting it rest for 5 minutes and slicing thinly against the grain.
- Make the dressing:
- Whisk together the olive oil, lime juice, honey, chopped cilantro, salt, and pepper until smooth and emulsified.
- Assemble the bowls:
- Divide the quinoa and greens among four bowls, then top with roasted squash, sliced steak, avocado, red onion, and toasted pumpkin seeds before drizzling with the dressing.
Save These bowls became my go-to meal prep after I realized they actually taste better the next day when the flavors have time to mingle. There is something satisfying about opening the fridge at lunch and seeing these colorful components ready to be mixed together.
Make It Your Own
Swap the quinoa for brown rice or farro if you want a chewier texture, and do not be afraid to throw in whatever vegetables you have in the crisper drawer. Roasted sweet potatoes work beautifully in place of squash, and grilled chicken makes a lighter alternative to steak.
Timing Is Everything
Start the squash first, then get the quinoa going, and marinate the steak while both cook. The dressing comes together in seconds, so make it last while the steak rests so it stays bright and emulsified.
Serving Suggestions
Serve these bowls warm while the steak is still slightly hot, because the contrast with the cool avocado and crisp greens is part of what makes each bite interesting.
- Crumble feta or goat cheese on top for a tangy finish
- Add a dollop of Greek yogurt or sour cream if you want extra creaminess
- Squeeze extra lime over everything right before eating
Save Hope these bowls become a regular in your rotation like they have in mine.
Recipe FAQs
- → Can I prepare components of these bowls in advance?
Yes, you can roast the butternut squash and cook the quinoa a day or two ahead. The steak marinade can be prepped, and the dressing can be made in advance and stored in the refrigerator. Assemble just before serving for best results.
- → What other proteins can I use instead of steak?
Grilled chicken, shrimp, or even pan-seared tofu would make excellent substitutions. Adjust cooking times accordingly to ensure proper doneness.
- → How do I ensure my butternut squash caramelizes well?
Spread the squash in a single layer on the baking sheet without overcrowding, allowing steam to escape and direct heat to brown the edges. A high oven temperature (425°F/220°C) is key.
- → Can I make this dish vegetarian or vegan?
Absolutely! Omit the steak and use a plant-based protein like pan-seared chickpeas, black beans, or grilled halloumi. Ensure you use vegetable broth for the quinoa and maple syrup instead of honey in the dressing.
- → What can I substitute for cilantro in the dressing?
If you're not a fan of cilantro, fresh parsley or mint would be good alternatives for a different flavor profile. You could also try a simple lime vinaigrette without fresh herbs.
- → How long can I store leftovers?
Leftover bowls can be stored in an airtight container in the refrigerator for up to 3-4 days. It's best to store the dressing separately and add it just before eating.