Save The first bowl I built this way happened on a Tuesday night when I had a squash staring at me from the counter and no plan in sight. I roasted it with cumin just to use it up, then realized I had steak marinating from the night before and leftover quinoa in the fridge. What started as scraps turned into something I now crave weekly. The sweetness of the squash against the smoky, salty steak felt like a discovery I had to write down immediately.
I made this for my sister when she visited last fall, and she kept saying it tasted like something she would order at a bowl place but better because the steak was actually seasoned. She took photos of her bowl from three angles before eating, which I took as the highest compliment. Now every time she comes over, she asks if we are having the squash bowls, and I have learned to just say yes and buy extra steak.
Ingredients
- Butternut squash: Peeling it is the hardest part, but once you get past that, the cubes roast into candy-sweet bites with crispy edges that anchor the whole bowl.
- Quinoa: Cooking it in broth instead of water adds a layer of flavor you will actually notice, and rinsing it first keeps it from tasting bitter or soapy.
- Flank steak or sirloin: Flank is my favorite because it soaks up marinade like a sponge and slices beautifully against the grain, but sirloin works if you want something a little more tender.
- Soy sauce: This adds the salty umami backbone to the marinade, and swapping in tamari keeps it gluten free without losing any depth.
- Cumin and smoked paprika: These two spices do all the heavy lifting, giving both the squash and the steak a warm, smoky flavor that ties everything together.
- Avocado: Use a ripe one that yields slightly when you press it, because a hard avocado in a bowl like this is just sad.
- Lime cilantro dressing: The honey balances the lime, and fresh cilantro makes it taste bright and alive, not bottled.
- Pumpkin seeds: Toasting them for a few minutes in a dry skillet makes them nutty and crunchy, and they add a satisfying pop to every bite.
Instructions
- Roast the squash:
- Toss the cubes with olive oil, cumin, garlic powder, salt, and pepper, then spread them out so they have space to caramelize instead of steam. Stir them halfway through so every side gets golden and a little crispy at the edges.
- Marinate the steak:
- Combine olive oil, soy sauce, minced garlic, smoked paprika, cumin, salt, and pepper in a dish, then coat the steak and let it sit while the squash roasts. Even 15 minutes makes a difference, but if you have time, let it go for an hour or two in the fridge.
- Cook the quinoa:
- Bring the rinsed quinoa and broth to a boil, then cover, lower the heat, and let it simmer until the liquid disappears and the grains look fluffy. Fluff it with a fork and leave the lid off so it does not get mushy.
- Sear the steak:
- Heat your skillet until it is really hot, shake the excess marinade off the steak, then lay it down and do not touch it for 4 to 5 minutes per side. Let it rest after cooking so the juices redistribute, then slice it thin against the grain.
- Make the dressing:
- Whisk lime juice, olive oil, honey, chopped cilantro, salt, and pepper in a small bowl until it emulsifies into a tangy, slightly sweet drizzle.
- Assemble the bowls:
- Start with a base of quinoa and greens, then layer on the roasted squash, sliced steak, avocado, red onion, and pumpkin seeds. Drizzle the dressing over everything and serve right away while the steak is still warm.
Save One night I made this after a long day and ate it standing at the counter because I could not wait to sit down. The lime dressing hit my tongue first, then the sweetness of the squash, then the smoky steak, and I remember thinking this is exactly what I needed. It was not fancy or plated beautifully, but it felt like the kind of meal that fixes a hard day without any fuss.
How to Prep Ahead
I roast the squash and cook the quinoa up to two days ahead, then store them in separate containers in the fridge. When I am ready to eat, I just reheat the squash and quinoa, sear the steak fresh, and assemble everything in minutes. The dressing also keeps for three days in a jar, and I shake it up right before drizzling. Marinating the steak the night before deepens the flavor, and it makes the actual cooking feel almost effortless.
Swaps and Substitutions
If you do not have butternut squash, sweet potato cubes work just as well and roast in about the same time. Chicken thighs can replace the steak if you prefer poultry, and they soak up the marinade beautifully. Brown rice or farro can stand in for quinoa, though they take longer to cook, so plan accordingly. I have also used arugula instead of spinach when I wanted a peppery bite, and it added a nice sharpness that balanced the sweet squash.
Serving and Storage
These bowls are best served immediately while the steak is warm and the greens are still crisp, but they also pack up beautifully for lunch the next day. Store each component separately if you can: quinoa and squash together, steak sliced in another container, and greens and toppings in a third. The dressing goes in a small jar, and you pour it on right before eating so nothing gets soggy. Leftover steak can be reheated gently in a skillet or eaten cold, and honestly, cold steak in a bowl with lime dressing is not a bad thing at all.
- Reheat squash and quinoa together in the microwave for about a minute, stirring halfway through.
- Store dressing separately and shake it well before drizzling, because the oil and lime juice will separate as it sits.
- If meal prepping, wait to slice the avocado until you are ready to eat so it does not brown.
Save This bowl has become my answer to the question of what to make when I want something filling, colorful, and satisfying without a lot of fuss. It is the kind of dinner that makes you feel like you have your life together, even if you are eating it in sweatpants on the couch.
Recipe Questions & Answers
- → What cut of steak works best?
Flank steak or sirloin both work beautifully. Flank offers great beefy flavor and tender slices when cut against the grain. Sirloin provides a slightly more tender bite if preferred.
- → Can I prepare components ahead?
Absolutely. Roast the squash and cook the quinoa up to 3 days ahead. Marinate the steak overnight for deeper flavor. Assemble bowls just before serving for best texture.
- → How do I get the squash perfectly tender?
Cut into uniform 1-inch cubes for even cooking. Roast at 425°F until golden and tender, about 25-30 minutes. Stir halfway through to ensure all sides caramelize nicely.
- → What other grains can I use?
Brown rice, farro, or even cauliflower rice for a lighter option. Cook according to package directions and adjust liquid ratios as needed for your chosen grain.
- → Is the dressing adjustable?
Yes. Add more honey for sweetness, extra lime juice for brightness, or a pinch of cayenne for heat. The dressing balance should complement your personal taste preferences.
- → How long should the steak rest?
Let the steak rest for at least 5 minutes after cooking. This allows juices to redistribute throughout the meat, ensuring each slice stays tender and flavorful.