Pin It The kitchen smelled like autumn even though it was July. I had just roasted butternut squash for the first time with cumin and garlic powder, and the warm, sweet scent reminded me of fall dinners I wasn't ready to wait for. My roommate walked in and asked what I was making, and I honestly didn't know yet. I had steak marinating, quinoa simmering, and a hunch that if I threw it all into a bowl with lime and cilantro, something good would happen. It did.
I made this for my brother after he finished a half marathon, and he ate two bowls without saying a word. When he finally looked up, he just pointed at the empty dish and nodded. That's when I knew this recipe wasn't just dinner. It was the kind of meal that fills you up in more ways than one.
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Ingredients
- Butternut squash: Roasting it with cumin turns it sweet and smoky, almost like candy with a savory edge.
- Quinoa: Cooking it in broth instead of water gives it a deeper flavor that doesn't need much help.
- Flank steak: Thin slices against the grain keep it tender, and the marinade soaks in fast.
- Avocado: Adds creaminess that balances the tangy lime dressing without feeling heavy.
- Lime cilantro dressing: Bright and zingy, it wakes up every other ingredient in the bowl.
- Pumpkin seeds: Toasting them for just a minute or two adds a nutty crunch that ties everything together.
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Instructions
- Roast the squash:
- Preheat your oven to 425°F and toss those squash cubes with olive oil, cumin, garlic powder, salt, and pepper. Spread them out so they caramelize instead of steam, and roast for 25 to 30 minutes, stirring once halfway through.
- Marinate the steak:
- Mix olive oil, soy sauce, minced garlic, smoked paprika, cumin, salt, and pepper in a shallow dish. Coat the steak well and let it sit for at least 15 minutes while the squash roasts.
- Cook the quinoa:
- Bring quinoa and broth to a boil in a medium saucepan, then cover and simmer on low for 15 minutes. Remove from heat, fluff with a fork, and let it breathe.
- Sear the steak:
- Heat a cast-iron skillet or grill pan until it's almost smoking, then cook the steak for 4 to 5 minutes per side. Let it rest for 5 minutes before slicing thinly against the grain.
- Make the dressing:
- Whisk lime juice, olive oil, honey, chopped cilantro, salt, and pepper together in a small bowl. Taste it and adjust if it needs more brightness or sweetness.
- Assemble the bowls:
- Divide quinoa and greens among four bowls, then layer on the roasted squash, sliced steak, avocado, red onion, and toasted pumpkin seeds. Drizzle generously with the lime cilantro dressing and serve right away.
Pin It One Sunday, I packed these bowls into containers for my friend who had just moved and was living out of boxes. She texted me later that night saying it was the first meal that made her new apartment feel like home. I think about that every time I make this now.
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Choosing Your Steak
Flank steak is my go-to because it soaks up marinade quickly and slices beautifully, but sirloin works if you want something a little more tender. Look for a steak with some marbling and avoid anything too thick, or it won't cook evenly in a hot pan. If you're grilling, both cuts handle high heat well and develop those charred edges that make everything taste better.
Swapping the Grains
Quinoa is light and fluffy, but brown rice gives the bowl a chewier, heartier base that holds up to reheating. Farro is another favorite, it has a nutty flavor and stays firm even when dressed. Whatever you choose, cook it in broth instead of water for a richer foundation that doesn't need extra seasoning.
Storing and Reheating
These bowls are perfect for meal prep because the components store separately and reheat beautifully. Keep the dressing in a small jar, the steak and squash in one container, and the quinoa and greens in another. When you're ready to eat, warm the steak and squash gently in a skillet or microwave, assemble your bowl, and drizzle fresh dressing over the top.
- Store assembled bowls in the fridge for up to three days.
- Reheat steak and squash separately to avoid overcooking.
- Add fresh avocado and greens right before serving for the best texture.
Pin It This bowl has become my answer to the question of what to make when I want something nourishing without fuss. It never lets me down.
Recipe Questions & Answers
- → Can I use a different cut of beef?
Yes, skirt steak, hanger steak, or even ribeye work well. Just adjust cooking time based on thickness—thinner cuts cook faster while thicker cuts need more time.
- → How do I store leftovers?
Store components separately in airtight containers for up to 4 days. Keep dressing on the side and add fresh greens when serving to maintain texture.
- → Can I make this vegetarian?
Replace steak with marinated portobello mushrooms, grilled tofu, or roasted chickpeas. Use vegetable broth instead of chicken broth for the quinoa.
- → What can I substitute for quinoa?
Brown rice, farro, bulgur, or cauliflower rice work well. Adjust cooking time according to grain instructions before assembling bowls.
- → How do I know when the squash is done roasting?
The squash should be golden brown on edges and tender when pierced with a fork. It typically takes 25-30 minutes at 425°F, stirring halfway through.
