Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 lb steak (sirloin or ribeye), cut into cubes
- 1 cup quinoa, rinsed
- 2 cups water
- 3 garlic cloves, sautéed
- 1/2 cup heavy cream or Greek yogurt
- 1 tbsp chopped fresh parsley
- 1/2 tsp chopped thyme
- 1/2 tsp chopped rosemary
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced butternut squash with 1 tbsp olive oil, salt, pepper, and herbs. Roast 25–30 minutes until golden and tender.
- Cook quinoa in 2 cups water until fluffy, set aside.
- Season steak with salt and pepper. Sear in 1 tbsp olive oil for 2–3 minutes per side; let rest.
- Blend sautéed garlic, cream or yogurt, and herbs into a smooth sauce.
- Assemble bowls: quinoa on bottom, roasted squash, steak bites, and drizzle with garlic herb sauce.
- Garnish with extra parsley and serve warm.
Notes
- Marinate steak with garlic and herbs 30 minutes before searing for extra flavor.
- Use a food processor if an immersion blender is unavailable.
- Meal prep by storing components separately for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner Bowls
- Method: Roasting & Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3
- Sodium: 420
- Fat: 26
- Saturated Fat: 10
- Unsaturated Fat: 14
- Trans Fat: 0 g
- Carbohydrates: 28
- Fiber: 4
- Protein: 34
- Cholesterol: 70