Pin It A friend once told me that the best dinners happen when you stop trying so hard, and this bowl proved her right. I was clearing out my fridge on a Sunday afternoon, staring at a butternut squash that had been sitting on the counter for a week, when I decided to pair it with steak and whatever greens I had left. The lime-cilantro dressing was a last-minute idea, whisked together while the quinoa steamed, and it brought everything together in a way I didn't expect. Now this bowl shows up on my table at least twice a month, sometimes with feta crumbled on top, sometimes without, always satisfying.
The first time I made this for my partner, he wandered into the kitchen halfway through and asked if we were having company. The smell of cumin-roasted squash and sizzling steak filled the whole apartment, and I realized this dish has a presence that makes any weeknight feel a little more special. We ate it on the couch, bowls balanced on our knees, and he went back for seconds before I even finished my first serving. That is when I knew this recipe was a keeper.
Ingredients
- Butternut squash: The star of the bowl, it roasts up sweet and caramelized; look for squash that feels heavy for its size and has smooth, unblemished skin.
- Quinoa: Fluffy and nutty, it soaks up the dressing beautifully; always rinse it first to remove any bitter coating.
- Flank steak or sirloin: A lean, flavorful cut that marinates quickly and slices thin; let it come to room temperature before cooking for even searing.
- Lime cilantro dressing: Fresh lime juice, honey, and cilantro create a tangy, herbaceous drizzle that brightens every bite.
- Avocado: Creamy and rich, it balances the smoky steak and sweet squash; choose one that yields slightly to gentle pressure.
- Pumpkin seeds: Toasted pepitas add a nutty crunch that contrasts with the soft squash and tender greens.
Instructions
- Prep and roast the squash:
- Preheat your oven to 425°F and toss the butternut cubes with olive oil, cumin, garlic powder, salt, and pepper. Spread them in a single layer on a lined baking sheet and roast for 25 to 30 minutes, stirring once, until golden and fork-tender.
- Marinate the steak:
- While the squash roasts, whisk together olive oil, soy sauce, minced garlic, smoked paprika, cumin, salt, and pepper in a shallow dish. Add the steak, turn to coat, and let it sit for at least 15 minutes at room temperature.
- Cook the quinoa:
- Bring quinoa and broth to a boil in a medium saucepan, then reduce heat, cover, and simmer for 15 minutes. Remove from heat, let it steam for a few minutes, then fluff with a fork.
- Sear the steak:
- Heat a cast-iron skillet or grill pan over medium-high until very hot. Shake excess marinade off the steak and cook for 4 to 5 minutes per side for medium-rare, or longer if you prefer. Transfer to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
- Make the dressing:
- Whisk together lime juice, olive oil, honey, chopped cilantro, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
- Assemble the bowls:
- Divide the quinoa and greens among four bowls. Top each with roasted squash, sliced steak, avocado, red onion, and toasted pumpkin seeds, then drizzle generously with the lime cilantro dressing.
Pin It One evening, I brought this bowl to a potluck, and a friend who swore she didn't like squash went back for thirds. She admitted later that she had only tried it because the colors looked so good together, but the sweetness of the squash against the smoky steak won her over. That moment reminded me that sometimes the best way to change someone's mind about an ingredient is just to cook it well and let the flavors speak for themselves.
Storing and Reheating
Store the components separately in airtight containers in the fridge for up to four days. Keep the dressing in a small jar and shake it before drizzling. Reheat the quinoa and squash gently in the microwave or on the stovetop, and slice fresh avocado just before serving. The steak is delicious cold or at room temperature, so you can skip reheating it if you prefer.
Swaps and Substitutions
If you don't have butternut squash, try sweet potato or even delicata squash cut into half-moons. Brown rice or farro work beautifully in place of quinoa, though they will take a bit longer to cook. For a vegetarian version, swap the steak for marinated tempeh or grilled portobello mushrooms, and use vegetable broth for the quinoa. Goat cheese or crumbled feta add a tangy creaminess that pairs wonderfully with the lime dressing.
Serving Suggestions
This bowl is a complete meal on its own, but if you want to round it out, serve it with warm pita or naan on the side. A crisp white wine or a light beer complements the smoky, sweet flavors without overpowering them. For a heartier spread, add a simple cucumber salad or a handful of pickled red onions for extra tang.
- Drizzle extra dressing on the side for those who like it saucier.
- Toast the pumpkin seeds in a dry skillet for a deeper, nuttier flavor.
- Double the quinoa if you are meal-prepping for the week ahead.
Pin It This bowl has become my answer to the question, what should I make for dinner when I want something that feels nourishing and a little special. It is the kind of meal that makes you slow down, savor each bite, and feel good about what you are eating.
Recipe FAQ
- → Can I use a different cut of steak?
Yes, flank steak or sirloin work beautifully. You can also use skirt steak, ribeye, or even tri-tip. Just adjust cooking time based on thickness and aim for medium-rare to prevent toughness.
- → What grain alternatives work instead of quinoa?
Brown rice, farro, couscous, or even cauliflower rice for a lighter option. Just adjust cooking liquid and time according to your chosen grain's package directions.
- → How do I store leftovers for meal prep?
Store components separately in airtight containers. Keep the quinoa, squash, and steak in one container, greens in another, and dressing in a small jar. Assemble when ready to eat, ideally within 4 days.
- → Can I make this vegetarian?
Absolutely. Replace the steak with grilled portobello mushrooms, roasted chickpeas, or extra squash. Use a vegetarian marinade without soy sauce, or substitute with coconut aminos.
- → What if I don't like cilantro?
Try fresh basil, parsley, or a combination of mint and parsley in the dressing. The lime and honey still provide plenty of brightness without the cilantro flavor.
- → Can I roast the squash ahead of time?
Yes, roast the squash up to 3 days in advance and store in the refrigerator. Reheat at 375°F for 10-15 minutes before assembling bowls to restore that caramelized texture.