Butternut Squash Steak Bowls (Printable)

Roasted squash and marinated steak over fluffy quinoa with fresh avocado, greens, and tangy lime-cilantro dressing.

# 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 or pepitas, 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 for gluten-free
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. In a bowl, toss butternut squash cubes with 2 tablespoons olive oil, ground cumin, garlic powder, salt, and pepper until evenly coated. Spread on prepared baking sheet in single layer.
02 - Roast squash for 25 to 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 well, and let marinate at room temperature for at least 15 minutes or up to 2 hours refrigerated for deeper 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 and shake off excess. Cook 4 to 5 minutes per side for medium-rare or to desired doneness. Transfer to 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 in a small bowl until well combined.
07 - Divide cooked quinoa and fresh greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado slices, red onion, and toasted pumpkin seeds.
08 - Drizzle each bowl generously with lime cilantro dressing and serve immediately.

# Top Tips:

01 -
  • It feels fancy enough for impressing people but comes together faster than you'd think, making you look like a kitchen wizard without the stress.
  • The sweet-savory-spicy balance keeps your taste buds engaged with every single bite, plus it's naturally flexible enough to swap out whatever you have on hand.
02 -
  • Don't skip resting the steak—those five minutes let the muscle fibers relax so every bite is tender instead of chewy, which is the difference between a good bowl and a memorable one.
  • Slice your avocado right before assembling so it doesn't brown and turn that sad greenish-gray color, and if you do have to prep ahead, toss the slices gently in a little lime juice which keeps them bright.
03 -
  • If your avocado is stubborn and underripe, slice it anyway and arrange it on the warm bowl—the heat will soften it just enough to make it creamy without turning it mushy.
  • Make your lime-cilantro dressing in a small mason jar and shake it whenever you need it; it stays fresh for days and the flavors actually get better as they meld.
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