Butternut Squash Steak Bowls (Printable)

Sweet roasted squash, smoky steak, and quinoa bowls with vibrant lime-cilantro dressing and creamy avocado.

# What You 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, toasted

→ Steak

08 - 1 pound flank steak or sirloin steak

→ Squash Seasoning

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

# Directions:

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

# Expert Advice:

01 -
  • Every layer tastes distinct but works together, so you never get bored halfway through the bowl.
  • It looks impressive enough for company but comes together with simple roasting and quick searing.
  • Leftovers actually improve overnight when the flavors meld, making lunch the next day something to look forward to.
02 -
  • Slicing the steak against the grain is not optional, it's the difference between tender bites and chewy disappointment.
  • Don't skip resting the steak or all the juices will run out onto your cutting board instead of staying inside the meat.
  • If your squash cubes are crowded on the pan they'll steam and turn mushy, so use two pans if you need to.
03 -
  • Pat the steak dry with paper towels before it hits the pan so you get a real sear instead of a sad gray steam.
  • If your lime cilantro dressing tastes flat, add a tiny pinch of salt, it wakes up the citrus and makes everything sing.
  • Toast extra pumpkin seeds and keep them in a jar, they're perfect on salads, yogurt, or eaten by the handful when you need a salty crunch.
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