Save to Pins My housemate walked into the kitchen one October evening and asked what smelled like brown sugar and smoke. I pointed at the oven, where cubes of butternut squash were turning deep amber at the edges, and at the skillet, where a flank steak sizzled in a smoked paprika marinade. We ended up eating standing at the counter, forks clinking against wide bowls piled with quinoa, greens, creamy avocado, and steak so tender it barely needed chewing. That night taught me that grain bowls dont have to be virtuous and boring, they can be full-on satisfying and layered with real flavor.
I started making these bowls on Sundays for the week ahead, lining up glass containers on the counter like edible insurance against bad takeout decisions. My coworker noticed I stopped ordering sad desk salads and asked for the recipe. Now she texts me photos every few weeks, her version loaded with extra pumpkin seeds and sometimes a crumble of feta I never thought to add but absolutely should have.
Ingredients
- Butternut squash: Choose one that feels heavy for its size and has a firm, matte skin; the cubes caramelize beautifully when roasted with cumin and garlic powder.
- Quinoa: Rinse it well under cold water to remove the natural bitter coating, then cook it in broth instead of water for a richer, savory base.
- Flank steak or sirloin: Flank is my go-to because it soaks up marinade quickly and slices into tender ribbons when cut against the grain after a short rest.
- Soy sauce or tamari: This adds umami depth to the marinade; tamari keeps the dish gluten-free and tastes nearly identical.
- Smoked paprika: A small amount brings a campfire warmth to the steak without overpowering the other spices.
- Avocado: Use a ripe one that yields gently when pressed; it adds cool creaminess that balances the heat from the skillet and oven.
- Lime and cilantro: The dressing comes alive with fresh lime juice and chopped cilantro, brightening every bite with citrus and herbal notes.
- Pumpkin seeds: Toast them in a dry pan for two minutes until they start to pop; they add crunch and a nutty finish.
Instructions
- Prep and roast the squash:
- Preheat your oven to 425 degrees F and toss the cubed squash with olive oil, cumin, garlic powder, salt, and pepper until every piece glistens. Spread them in a single layer on a lined baking sheet and roast for 25 to 30 minutes, stirring halfway so the edges turn golden and caramelized.
- 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 it to coat, and let it sit at room temperature for at least 15 minutes or up to two hours in the fridge if you have time.
- Cook the quinoa:
- Bring the rinsed quinoa and broth to a boil in a medium saucepan, then lower the heat, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff it with a fork and let it sit off the heat while you finish the steak.
- Sear the steak:
- Heat a cast-iron skillet or grill pan over medium-high until it just starts to smoke, then add the steak and cook for four to five minutes per side for medium-rare. Transfer it to a cutting board and let it rest for five 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 until smooth and emulsified. Taste and adjust the sweetness or acidity to your liking.
- Assemble the bowls:
- Divide the fluffy quinoa and fresh greens among four bowls, then top each with roasted squash, sliced steak, avocado, red onion, and toasted pumpkin seeds. Drizzle the lime cilantro dressing over everything and serve right away.
Save to Pins One rainy Thursday I made these bowls for a small dinner with friends who usually ordered pizza. They went quiet after the first few bites, then someone said this is the kind of thing I wish I could make but never do. I promised them it was easier than it looked, and two weeks later one of them sent me a photo of her own version with brown rice and crumbled goat cheese on top.
Choosing Your Steak
Flank steak is lean and takes to marinades quickly, which makes it ideal when you only have 15 minutes before cooking. Sirloin works just as well and tends to be a little more tender if you prefer a thicker cut. Either way, aim for a steak thats about one inch thick so it cooks evenly in the skillet without drying out or staying raw in the center.
Roasting the Squash Right
Butternut squash needs high heat and a little space to develop those caramelized edges that taste like candy with a savory backbone. If your oven runs cool, bump the temperature to 450 degrees F and keep an eye on the cubes after 20 minutes. Stir them once halfway through so all sides get a chance to touch the hot pan and turn golden.
Storing and Reheating
These bowls keep beautifully in the fridge for up to four days if you store the components separately and add the avocado and dressing just before eating. Reheat the quinoa and squash together in the microwave for about 90 seconds, and warm the steak gently for 30 seconds so it doesnt turn tough. If you want to meal-prep, double the recipe and pack everything into glass containers with tight lids.
- Keep the dressing in a small jar and shake it before drizzling; it settles as it sits.
- Toast extra pumpkin seeds and store them in an airtight container for quick toppings all week.
- Swap the greens for arugula or kale if thats what you have on hand; both hold up well overnight.
Save to Pins Now these bowls show up on my table whenever I want something that feels like a celebration but doesnt require a special occasion. They remind me that good food doesnt have to be complicated, just thoughtful and made with ingredients that actually taste like something.
Frequently Asked Questions
- → Can I prepare components ahead of time?
Yes, you can roast the butternut squash and cook the quinoa up to 2 days in advance. Store them separately in the refrigerator and reheat before assembling. The steak can marinate for up to 2 hours before cooking for deeper flavor.
- → What cuts of steak work best for these bowls?
Flank steak and sirloin are ideal because they're flavorful and cook quickly. Skirt steak is also a great option. Always slice against the grain after resting to ensure tender, easy-to-chew pieces.
- → How do I know when the butternut squash is perfectly roasted?
The squash should be golden brown on the edges and tender when pierced with a fork, typically after 25-30 minutes at 425°F. Stirring halfway through ensures even caramelization on all sides.
- → Can I substitute the quinoa with another grain?
Absolutely. Brown rice, farro, cauliflower rice, or couscous all work well as a base. Adjust cooking times according to the grain you choose, and use the same liquid ratio for best results.
- → What can I use instead of steak for a vegetarian version?
Try marinated and grilled portobello mushrooms, seasoned tempeh, or crispy chickpeas. You can also add extra roasted vegetables like Brussels sprouts or sweet potatoes for added heartiness.
- → How should I store and reheat leftovers?
Store components separately in airtight containers for up to 3 days. Keep the dressing separate to prevent soggy greens. Reheat the quinoa and squash gently in the microwave, and enjoy the steak cold or at room temperature for best texture.