Butternut Squash Steak Bowls (Printable)

Sweet roasted squash, smoky steak, and quinoa with fresh avocado and tangy lime-cilantro dressing in hearty, satisfying bowls.

# What You Need:

→ Vegetables and Grains

01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeds removed, 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 - 1/2 small red onion, thinly sliced
07 - 2 tablespoons pumpkin seeds, toasted

→ Steak

08 - 1 pound flank steak or sirloin steak

→ For Roasting Squash

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 - 1/2 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 Steps:

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 prepared baking sheet.
03 - Roast squash for 25 to 30 minutes, stirring once halfway through, until golden and tender.
04 - While squash roasts, combine all steak marinade ingredients in a shallow dish or zip-top bag. Add steak, coat well, and let marinate at room temperature for at least 15 minutes or up to 2 hours refrigerated.
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 over medium-high heat. Remove steak from marinade, shaking off excess. Cook 4 to 5 minutes per side for medium-rare. Transfer to cutting board and rest 5 minutes, then slice thinly against the grain.
07 - While steak rests, whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper.
08 - Divide quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado, red onion, and toasted pumpkin seeds.
09 - Drizzle each bowl with lime cilantro dressing and serve immediately.

# Expert Advice:

01 -
  • Every bite hits a different note, sweet caramelized squash against tangy lime and rich steak, so you never get bored.
  • It looks like something from a restaurant menu but comes together in your own kitchen with pantry staples.
  • Leftovers taste even better the next day, making lunch feel like a treat instead of a chore.
02 -
  • Let the steak rest after cooking or all the juices will run out onto your cutting board instead of staying inside the meat.
  • Don't skip toasting the pumpkin seeds, raw ones taste flat and chewy, but toasted ones add a nutty crunch that changes the whole bowl.
03 -
  • Marinate the steak in the morning before work, and dinner comes together in less than thirty minutes when you get home.
  • Toast extra pumpkin seeds and keep them in a jar, they're perfect for sprinkling on salads, soups, or even oatmeal.
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