Save The smell of cumin and roasting squash filling my apartment on a rainy Tuesday evening is one of those kitchen moments that just works. I stumbled into this combination accidentally, hungry after a long day, with a squash Id bought on impulse and steak thawing in the fridge. Now its the bowl I make when I want dinner to feel like a hug from someone who knows exactly what you need.
My friend Sarah came over during one of those hectic weeks when life felt overwhelming, and I set these bowls down without much fanfare. She took one bite, put her fork down, and asked me to write down exactly what Id done because she needed this in her regular rotation. Since then, its become the meal I make for people who need feeding, but also need to feel taken care of.
Ingredients
- 1 medium butternut squash: Cutting those 1-inch cubes takes patience, but the caramelization you get from evenly sized pieces is worth every minute
- 1 cup quinoa, rinsed: I learned the hard way that unwashed quinoa tastes bitter so give it a good rinse under cold water
- 2 cups low-sodium broth: Chicken broth adds depth but vegetable broth keeps it vegetarian friendly
- 1 pound flank steak: Slice against the grain after resting it keeps the meat tender instead of chewy
- 2 tablespoons olive oil: Youll split this between the squash and the steak for even roasting
- 1 teaspoon smoked paprika: This little addition is what gives the steak that crave worthy smoky depth
- 1 ripe avocado: Wait until the last minute to slice it so it stays fresh and creamy
- 3 tablespoons olive oil: This is for the dressing and creating that silky consistency that coats everything
Instructions
- Roast the squash until golden:
- Toss those squash cubes with olive oil, cumin, garlic powder, salt and pepper until every piece is coated. Spread them on a lined baking sheet and roast at 425°F for 25 to 30 minutes, flipping once halfway through, until theyre tender and starting to caramelize at the edges.
- Marinate the steak:
- Whisk together olive oil, soy sauce, minced garlic, smoked paprika, cumin, salt and pepper in a shallow dish. Add the steak, turn it to coat, and let it sit at room temperature for at least 15 minutes while you prep everything else.
- Cook the quinoa:
- Bring the quinoa and broth to a boil, then reduce heat, cover and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Sear the steak to perfection:
- Heat a cast iron skillet over medium high heat, shake excess marinade off the steak, and cook for 4 to 5 minutes per side for medium rare. Let it rest for 5 minutes before slicing thinly against the grain.
- Whisk the dressing:
- Combine olive oil, lime juice, honey, chopped cilantro, salt and pepper in a small jar. Shake it until emulsified and taste it to adjust the acid or sweetness to your liking.
- Assemble your bowls:
- Start with a base of quinoa and greens, then arrange the roasted squash, sliced steak, avocado, red onion and toasted pumpkin seeds on top. Drizzle with that bright lime dressing and serve immediately.
Save Last autumn, my brother asked me to make these for his birthday dinner instead of going out to a restaurant. We sat around the table, forks clinking against bowls, and he said this was exactly the kind of meal that makes you feel grounded and nourished in a way restaurant food rarely does.
Make It Your Own
Sometimes I swap the quinoa for brown rice when I want something nuttier, or use farro for that chewy texture that holds up beautifully under the dressing. The bowl concept is forgiving, so use what you love or what needs using up in your fridge.
Meal Prep Magic
This recipe was made for Sunday prep. Roast the squash, cook the quinoa, slice the veggies, and store everything in separate containers. The steak is best cooked fresh, but the assembled bowls keep well for 3 days in the fridge if you store the dressing separately.
Serving It Up
I like to set out little bowls of extra toppings so everyone can customize their own. Some people want more avocado, others go heavy on the pumpkin seeds for crunch. It turns dinner into something interactive and fun.
- Warm the quinoa slightly before assembling if youve meal prepped it
- Extra lime wedges on the side let people adjust the brightness
- A crumble of feta or goat cheese adds a tangy creamy finish
Save These bowls have become my answer to the question whats for dinner on busy weeknights, but theyre special enough for company. Theres something about the balance of warm and cool, sweet and savory that just works every single time.
Recipe Questions
- → Can I make these bowls gluten-free?
Absolutely! To ensure the dish is gluten-free, simply use tamari instead of regular soy sauce for the steak marinade. All other core ingredients are naturally gluten-free.
- → What cut of steak is best for this preparation?
Flank steak or sirloin steak are excellent choices. They both offer great flavor and tenderness when cooked to medium-rare and thinly sliced against the grain, which is ideal for bowls.
- → How can I speed up the preparation time?
For quicker assembly, you can marinate the steak the night before. Additionally, the butternut squash can be pre-cut and the quinoa cooked in advance, storing them separately until you're ready to combine everything.
- → Can I substitute the butternut squash with another vegetable?
Certainly! If butternut squash isn't available, sweet potatoes, acorn squash, or even carrots can be roasted in a similar manner to provide a delightful sweetness and texture to the bowls.
- → Are these bowls suitable for meal prepping?
Yes, they are fantastic for meal prep! To maintain freshness, store the cooked components (quinoa, squash, steak) and the dressing in separate containers. Assemble your bowl just before serving to keep the greens crisp.
- → How can I add more spice to the dish?
If you prefer a spicier kick, consider adding a pinch of cayenne pepper to the butternut squash seasoning before roasting or a dash of your favorite hot sauce to the lime-cilantro dressing. You could also include finely diced jalapeño in the fresh toppings.