Save to Pinterest My roommate once came home to find me cross-legged on the kitchen floor, cradling a roasted butternut squash like a treasure. The caramelized edges were so perfect I couldn't bear to plate it yet. That night we built these bowls together, layering quinoa and greens and thin ribbons of steak, laughing at how something so simple could feel like a celebration. I've never looked at a weeknight dinner the same way since.
I made this for a friend who swore she didn't like squash. She ate two bowls and texted me the next morning asking for the recipe. Watching her pile on extra pumpkin seeds, drizzle more dressing, and scrape her bowl clean taught me that people don't dislike ingredients, they just haven't met them in the right company. Now every time I roast squash, I think of her surprised face and the way she kept saying it tastes like fall but feels like summer.
Ingredients
- Butternut squash: Choose one that feels heavy for its size with a matte skin, and don't skip peeling it well or those fibrous bits will haunt your bowl.
- Quinoa: Rinsing removes the bitter coating that can make it taste soapy, a step I skipped exactly once before learning my lesson.
- Low-sodium broth: Using broth instead of water gives the quinoa a subtle savory backbone that makes it taste intentional, not bland.
- Baby spinach or mixed greens: They wilt slightly under the warm toppings, creating little pockets of tenderness without turning mushy.
- Avocado: Ripe but firm avocado slices hold their shape and add that creamy contrast every forkful needs.
- Red onion: Slicing it thin and soaking it in cold water for five minutes takes the harsh edge off and leaves only a sweet crunch.
- Pumpkin seeds: Toasting them in a dry pan for two minutes transforms them from forgettable to nutty and addictive.
- Flank steak or sirloin: Flank has more chew and flavor, sirloin is a bit more tender, both slice beautifully against the grain.
- Olive oil: Use it generously, it carries the spices and helps everything caramelize without sticking.
- Ground cumin: It adds warmth without heat, a smoky undertone that makes the squash taste deeper.
- Garlic powder: Fresh garlic can burn on the high heat needed for roasting, powder gives you that flavor without the risk.
- Soy sauce or tamari: A little goes a long way in the marinade, adding umami that makes the steak taste meatier.
- Smoked paprika: This is the secret to that faint campfire taste that makes people ask what you did differently.
- Lime juice: Fresh lime juice is brighter and more vibrant than bottled, it wakes up the whole bowl.
- Honey or maple syrup: Just enough sweetness to balance the lime's tartness without making the dressing sugary.
- Fresh cilantro: If you're one of those people who tastes soap, swap it for parsley or leave it out, the dressing still works.
Instructions
- Preheat and prep:
- Heat your oven to 425°F and line a baking sheet with parchment so cleanup is as easy as crumpling paper. The high heat is what gives the squash those crispy caramelized edges.
- Season the squash:
- Toss the cubes with olive oil, cumin, garlic powder, salt, and pepper until every piece glistens. Spread them in a single layer so they roast instead of steam, don't crowd the pan or they'll turn mushy.
- Roast until golden:
- Let the squash cook for 25 to 30 minutes, stirring once halfway through so all sides get that burnished color. You'll know it's ready when the edges are dark gold and a fork slides through like butter.
- Marinate the steak:
- Mix olive oil, soy sauce, garlic, smoked paprika, cumin, salt, and pepper, then coat the steak and let it sit at least 15 minutes. If you have time, two hours in the fridge deepens the flavor and makes every bite smoky and rich.
- Cook the quinoa:
- Bring broth and rinsed quinoa to a boil, then cover and simmer for 15 minutes until the liquid disappears and little tails sprout from each grain. Fluff it with a fork so it stays light and fluffy, not clumpy.
- Sear the steak:
- Heat a cast-iron skillet until it's almost smoking, then cook the steak 4 to 5 minutes per side for medium-rare. Let it rest for 5 minutes before slicing against the grain so every piece is tender, not chewy.
- Make the dressing:
- Whisk lime juice, olive oil, honey, cilantro, salt, and pepper until it emulsifies into a tangy, herbaceous drizzle. Taste it and adjust, sometimes you need an extra squeeze of lime or pinch of salt to make it sing.
- Build the bowls:
- Divide quinoa and greens among four bowls, then layer on squash, steak, avocado, red onion, and pumpkin seeds. Drizzle with dressing and serve right away while everything is still warm and the textures are distinct.
Save to Pinterest The first time I packed these bowls for lunch, a coworker leaned over and said it smelled like a restaurant in my corner of the break room. We ended up sitting together, her asking questions between bites, me realizing that food this colorful and layered makes people curious instead of envious. It's the kind of meal that starts conversations, the kind that makes Monday feel less like Monday.
Swaps and Substitutions
Quinoa can be replaced with brown rice, farro, or even cauliflower rice if you want to keep it lower carb. I've used chicken thighs instead of steak when I had them on hand, and the bowls were just as satisfying, only a little less smoky. If butternut squash isn't in season, sweet potato cubes work beautifully with the same spice mix. For a vegetarian version, swap the steak for roasted chickpeas tossed in the same marinade and crisped in the oven.
Storage and Meal Prep
These bowls are meal prep gold because every component stores separately and tastes better after a night in the fridge. Keep the quinoa, squash, and steak in airtight containers for up to four days, and slice the avocado fresh each time so it doesn't brown. The dressing stays bright for three days in a small jar, just shake it before drizzling. I like to portion everything into glass containers on Sunday so grabbing lunch is as easy as microwaving the quinoa and squash, then piling on the cold steak and greens.
Finishing Touches
A handful of crumbled feta or goat cheese adds a tangy creaminess that plays beautifully against the sweet squash. Sometimes I add a pinch of red pepper flakes to the dressing for a subtle kick that sneaks up on you. If you want more crunch, try adding thinly sliced radishes or a handful of crispy tortilla strips on top.
- Serve with a wedge of lime on the side so everyone can add extra brightness to taste.
- Double the dressing recipe and keep extra in the fridge, it's perfect on salads or drizzled over roasted vegetables all week.
- Toast extra pumpkin seeds with a pinch of salt and cumin, they make an addictive snack while you're cooking.
Save to Pinterest Every time I make these bowls, I'm reminded that dinner doesn't have to be complicated to feel special. You'll taste the lime, catch the smokiness, and wonder why you ever settled for anything less vibrant.
Questions & Answers About This Recipe
- → What cut of steak works best for these bowls?
Flank steak or sirloin steak both work beautifully. Flank steak offers great beefy flavor and slices nicely against the grain. Sirloin provides tenderness and cooks quickly on high heat. Let the steak rest before slicing to keep juices intact.
- → Can I make these bowls ahead of time?
Yes, these bowls meal prep exceptionally well. Store quinoa, roasted squash, sliced steak, and vegetables separately in airtight containers. Keep the dressing in a small jar. Assemble bowls when ready to eat and drizzle with dressing just before serving.
- → What can I substitute for quinoa?
Brown rice, farro, or even cauliflower rice make excellent substitutes. Brown rice needs about 45 minutes to cook, while farro takes 25-30 minutes. Adjust cooking times accordingly and use broth for extra flavor.
- → How do I know when the butternut squash is done roasting?
The squash should be golden brown on edges and fork-tender. A paring knife should slide through cubes easily with no resistance. This typically takes 25-30 minutes at 425°F, stirring once halfway through for even caramelization.
- → Is the lime-cilantro dressing spicy?
No, the dressing offers bright, fresh flavors without heat. Fresh lime juice provides acidity while honey or maple syrup adds subtle sweetness. Cilantro contributes herbal notes. Adjust salt and pepper to taste, or add a pinch of red pepper flakes if you prefer some spice.
- → Can I grill the steak instead of using a skillet?
Absolutely. Preheat your grill to medium-high and cook the marinated steak 4-5 minutes per side for medium-rare. Grill marks add appealing charred flavor. Let the steak rest for 5 minutes before slicing thinly across the grain.