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A vibrant meal prep bowl featuring sliced sirloin steak, roasted butternut squash cubes, and quinoa over fresh kale.
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Butternut Squash Steak Bowls - Prepper Protein

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 550kcal

Ingredients

  • 1 large butternut squash, peeled and cut into 1-inch cubes
  • 1.5 lbs top sirloin steak
  • 1 cup dry quinoa
  • 2 cups water or beef broth
  • 4 cups baby kale
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 0.25 cup balsamic glaze

Instructions

  • Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper; spread in a single layer on the baking sheet and roast for 25 minutes or until tender.
  • In a medium saucepan, combine quinoa and water; bring to a boil, then cover and reduce heat to low, simmering for 15 minutes until liquid is absorbed.
  • Season steak with garlic powder, salt, and pepper on both sides.
  • Heat remaining olive oil in a cast iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side until desired doneness is reached.
  • Transfer steak to a cutting board and allow to rest for 5 minutes before slicing into thin strips across the grain.
  • Divide the cooked quinoa and baby kale among four bowls.
  • Top each bowl with equal portions of roasted butternut squash and sliced steak.
  • Drizzle with balsamic glaze before serving or storing for meal prep.