Save One Wednesday evening, I was craving something substantial but didn't want to choose between protein and vegetables. I remembered a half-forgotten butternut squash sitting on my counter and a flank steak thawing in the fridge. Instead of making two separate meals, I tossed them into one bowl with quinoa and greens, drizzled everything with a quick lime dressing, and suddenly dinner felt like a small celebration. That's how these bowls were born, not from a plan, but from hunger and a little kitchen improvisation.
I made these bowls for a friend who was convinced she didn't like squash. She took one bite, paused, and asked what I'd done to make it taste so good. The truth is, roasting butternut squash with cumin and garlic powder transforms it from bland to caramelized and slightly smoky. Watching her go back for seconds was more satisfying than eating my own bowl.
Ingredients
- Butternut squash: Peel it completely and cut into even cubes so they roast uniformly and develop crispy, golden edges.
- Quinoa: Rinsing removes the natural bitterness and makes it fluffier, so don't skip that step even if you're in a hurry.
- Flank steak: This cut is affordable and flavorful, but slice it thinly against the grain or it will be chewy.
- Soy sauce: It adds umami depth to the marinade, swap for tamari if you need gluten-free.
- Avocado: Use a ripe one that yields slightly when pressed, it should be creamy but not mushy.
- Lime juice: Fresh lime brightens everything and balances the richness of the steak and avocado.
- Cilantro: Some people love it, some hate it, if you're in the latter camp, try fresh parsley instead.
- Pumpkin seeds: Toasting them for a few minutes in a dry skillet releases their nutty flavor and adds crunch.
Instructions
- Roast the squash:
- Toss cubes with olive oil, cumin, garlic powder, salt, and pepper, then spread them out on a lined baking sheet. Give them space so they caramelize instead of steaming, and stir once halfway through.
- Marinate the steak:
- Combine olive oil, soy sauce, minced garlic, smoked paprika, cumin, salt, and pepper in a dish or bag. Let the steak sit in this mixture for at least 15 minutes while the oven works on the squash.
- Cook the quinoa:
- Bring quinoa and broth to a boil, then reduce heat, cover, and simmer for 15 minutes. Once the liquid is absorbed, fluff it with a fork and let it sit covered off the heat.
- Sear the steak:
- Heat a cast-iron skillet or grill pan over medium-high, then cook the steak 4 to 5 minutes per side for medium-rare. Let it rest on a cutting board 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 sweetness or acidity to your preference.
- Assemble the bowls:
- Divide quinoa and greens among four bowls, then layer on roasted squash, sliced steak, avocado, red onion, and toasted pumpkin seeds. Drizzle generously with the lime cilantro dressing and serve right away.
Save One Sunday, I meal-prepped four of these bowls and stored them in the fridge without the avocado or dressing. All week, I had lunches that felt intentional and nourishing instead of thrown together. By Thursday, I was looking forward to lunch more than I ever had at my desk.
Choosing Your Steak
Flank steak is my go-to because it's lean, takes marinade well, and slices beautifully when you cut against the grain. Sirloin works too if you want something a little more tender, but it can be pricier. If you're using a thicker cut, adjust your cooking time and use a meat thermometer to hit your preferred doneness. I aim for 130°F internal temperature for medium-rare, then let carryover heat bring it up a few degrees while it rests.
Making It Your Own
I've swapped quinoa for farro when I want something chewier, and brown rice works great if that's what you have on hand. Sometimes I add crumbled feta or goat cheese on top for a tangy contrast to the sweet squash. If you're not a cilantro fan, basil or parsley in the dressing still tastes fresh and bright. One time I added roasted chickpeas for extra protein and crunch, and it turned into a completely different but equally satisfying bowl.
Storage and Meal Prep
These bowls hold up well in the fridge for up to four days if you store components separately. Keep the dressing in a small jar, the steak and squash in one container, and the quinoa and greens in another. Add avocado and pumpkin seeds fresh when you're ready to eat so they don't get soggy or stale.
- Reheat steak and squash gently in the microwave or eat them cold over warm quinoa.
- If quinoa dries out, sprinkle a teaspoon of water over it before reheating.
- Double the squash and steak if you want leftovers for the week, they're the stars of the bowl.
Save This bowl has become my answer to the question, what's for dinner when I want something good but don't want to think too hard. It's flexible, forgiving, and always feels like I did something right in the kitchen.
Common Recipe Questions
- → Can I make the components ahead?
Yes! Roast the squash and cook the quinoa up to 3 days ahead. Marinate the steak for up to 2 hours before cooking. Assemble bowls just before serving.
- → What cut of steak works best?
Flank steak or sirloin are ideal for quick cooking and slicing against the grain. Both stay tender and absorb the smoky paprika-cumin marinade beautifully.
- → How do I know when the squash is done?
The squash should be golden brown with caramelized edges and fork-tender. It typically takes 25–30 minutes at 425°F, with one stir halfway through roasting.
- → Can I use a different grain?
Absolutely! Brown rice, farro, or even cauliflower rice work well. Adjust cooking time accordingly and ensure the grain is fluffy before assembling bowls.
- → What can I substitute for the dressing?
Try a tahini-lemon dressing, chipotle crema, or even a simple balsamic vinaigrette. The key is balancing the sweet squash and savory steak with acidity.
- → Are these bowls good for meal prep?
Excellent! Store components separately in airtight containers for up to 4 days. Keep dressing aside and add fresh when ready to eat.