Grilled Steak Quinoa Bowls with Roasted Butternut Squash & Burst Tomatoes

 

Turn one batch of weekend-prepped quinoa into another easy meal with these Grilled Steak Quinoa Bowls featuring roasted butternut squash, burst tomatoes, and fresh spinach. A hearty, flavor-packed dinner that's perfect for busy weeknights.

Grilled Steak Quinoa Bowls with Roasted Butternut Squash & Burst Tomatoes

A couple of weeks ago, I shared my Weekend Prep. Weeknight Easy. philosophy with my Harissa Chicken Quinoa Bowls—a simple reminder that spending a little time prepping one ingredient over the weekend can make weeknight dinners come together with very little effort. This Grilled Steak Quinoa Bowl is another perfect example of that idea in action.

Instead of cooking quinoa from scratch after a busy day, all that's left to do is roast a pan of butternut squash, grill your favorite steak, and quickly sauté a handful of cherry tomatoes until they're just beginning to burst. Toss everything together with the pre-cooked quinoa, fresh spinach, and a drizzle of olive oil, and dinner is ready before you know it.

What I love most about this recipe is how completely different it feels from the Harissa Chicken Bowl, even though they both start with the same batch of quinoa. The steak brings hearty, classic flavors, while the roasted squash adds a touch of sweetness and the burst tomatoes create little pockets of bright, juicy flavor throughout the bowl. The warm quinoa gently wilts the spinach, tying everything together into a satisfying meal that's both fresh and comforting.

It's exactly the kind of recipe that reminds me why I love meal prep—not because every dinner tastes the same, but because one simple head start makes it easier to put wholesome, homemade meals on the table all week long.

Enjoy!

-- Ingredients

Every ingredient in this bowl brings something different to the table. Together they create a hearty meal that's balanced, colorful, and a perfect example of how one simple prep ingredient can become an entirely new dinner.

Steak - A grilled sirloin adds hearty, savory flavor and makes these bowls satisfying enough for dinner. Use your favorite grilling steak and season it simply so the fresh vegetables can shine.

Quinoa - This bowl starts with quinoa that was cooked ahead over the weekend. It's fluffy, nutty, and the perfect base for soaking up all the delicious juices from the vegetables and steak.

Butternut Squash - Roasting brings out the squash's natural sweetness and adds wonderful caramelized edges that balance the savory steak.

Cherry Tomatoes - Cooking the tomatoes just until they begin to burst creates little pockets of juicy flavor that brighten every bite.

Baby Spinach - The warm quinoa gently wilts the spinach without needing any extra cooking, keeping it fresh while adding color and nutrition.

Olive Oil - A few simple drizzles of good olive oil tie all the ingredients together and add richness without weighing the bowl down.

Red Wine Vinegar - Just a splash wakes up the tomatoes and balances the richness of the steak.

Steak Seasoning - Use your favorite blend to create a flavorful crust while keeping the preparation simple.

-- Equipment 

• Outdoor grill or grill pan
• Baking sheet
• Large skillet
• Mixing bowl
• Chef's knife
• Cutting board
• Measuring cups and spoons

My Go-To's

• Grill pan - I have several grill pans this hard anodized non-stick pan and this square cast iron ridged pan.
• Chef's knife - can't be without this one.
• Mixing bowls - these have lids and serve as double duty bowls by acting as food storage containers as well.

-- Let's Make It Together

One of my favorite things about this recipe is how quickly it comes together once the quinoa is already waiting in the refrigerator. While the butternut squash roasts, grill the steak and let it rest while the tomatoes soften and begin to burst in the skillet.

Once everything is ready, simply warm the quinoa and toss it with the roasted squash, tomatoes, and fresh spinach. The warmth from the quinoa gently wilts the spinach, creating a fresh, colorful base without any extra effort. Top each bowl with slices of grilled steak and dinner is ready.

It's proof that a little weekend prep doesn't mean eating the same meal over and over—it simply gives you a head start.

-- Perfecting the Cooking Process

Roast the butternut squash until it's nicely caramelized around the edges. Those golden bits add sweetness and depth to every bowl. Let the steak rest before slicing so the juices stay where they belong, and don't overcook the tomatoes—they should soften and burst while still holding their shape. Finally, warm the quinoa just enough to take the chill off so it gently wilts the spinach without cooking it completely.

-- Add Your Touch

One of the best things about grain bowls is how easy they are to customize. Use what you have on hand and make this recipe work for your family's tastes or whatever is in season.

• Swap the steak for grilled chicken or shrimp.
• Add crumbled feta or goat cheese.
• Toss in avocado slices before serving.
• Substitute roasted sweet potatoes for the butternut squash.
• Finish with toasted pumpkin seeds or chopped pecans for extra crunch.

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

Weekend Prep. Weeknight Easy.

One batch of quinoa can become so much more than a single meal. If you missed the first recipe in this series, be sure to check out my Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta, where this simple weekend prep first began. More recipes using the same batch of quinoa are on the way, proving that a little planning can make weeknight cooking feel effortless.

Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta

More Bowl Recipes

Looking for more hearty bowls filled with fresh ingredients? Browse these reader favorites for more easy lunches and weeknight dinners.

Easy Cajun Chicken Bowl for Two

Easy Beef Fajita Bowls

How I Turned Convenience Foods into a Beef Barbacoa Bowl Worth Craving

Guilt Free Cheeseburger Bowls

From My Kitchen to Yours

Some of my favorite recipes aren't the ones that take the longest—they're the ones that make everyday cooking feel a little easier. That's exactly why I started my Weekend Prep. Weeknight Easy. series. A little planning on the weekend gives you more time to enjoy dinner during the week, without sacrificing fresh ingredients or homemade flavor. I hope this bowl inspires you to give weekend prep a try and discover just how satisfying it can be.

Before You Start 

Can I cook the quinoa the same day?
Absolutely! The recipe works either way. Preparing it ahead simply makes dinner come together much faster.

What cut of steak works best?
Top sirloin is a great choice, but flank steak, New York strip, ribeye, or flat iron steak all work beautifully.

Can I use frozen butternut squash?
Yes. Roast it directly from frozen, adding a few extra minutes to the cooking time until it's tender and lightly browned.

Can I make this recipe ahead?
Yes. Roast the squash, grill the steak, and cook the quinoa in advance. Store everything separately, then warm and assemble the bowls just before serving.

What else can I use the leftover quinoa for?
That's the beauty of this recipe! Use it in salads, grain bowls, soups, stuffed vegetables, or another Weekend Prep. Weeknight Easy. recipe later in the week.

5-Ingredient Grilled Halloumi Spinach Salad (Ready in 20 Minutes)

 

Make this 5-Ingredient Grilled Halloumi Spinach Salad in just 20 minutes! The seventh recipe in my 5-Ingredient Meal Series features grilled halloumi, fresh spinach, cucumber, olives, and Greek vinaigrette for an easy lunch or flavorful side dish.

5-Ingredient Grilled Halloumi Spinach Salad (Ready in 20 Minutes)

Some of my favorite recipes are the ones that prove you don't need a long ingredient list to make something fresh, satisfying, and full of flavor. This 5-Ingredient Grilled Halloumi Spinach Salad (Ready in 20 Minutes) is one of those recipes. With golden grilled halloumi, fresh baby spinach, crisp English cucumber, briny Kalamata olives, and a bottled Greek vinaigrette, you can have a beautiful salad on the table with very little effort.

I'm excited to share that this recipe is the seventh installment in my 5-Ingredient Meal Series, where every recipe is built around just a handful of easy-to-find ingredients and comes together in 30 minutes or less. Whether you're looking for a light lunch, an easy side dish for grilled meats, or a simple way to add more fresh flavors to your week, this salad is a wonderful reminder that less really can be more.

The grilled halloumi is the star of the show, developing a warm, golden crust while staying deliciously soft inside. Paired with crisp vegetables and a tangy Greek vinaigrette, every bite is packed with texture and bold flavor, making this an easy recipe you'll find yourself coming back to again and again.

Enjoy!

Ingredients

• Baby Spinach - Fresh baby spinach creates the perfect crisp, tender base for this simple salad.

• Halloumi Cheese - Use a block of halloumi and slice it into ½-inch strips before grilling.

• English Cucumber - Adds fresh crunch and balances the richness of the grilled cheese.

• Kalamata Olives - Their briny flavor complements the halloumi and Greek vinaigrette beautifully.

• Greek Vinaigrette - A good bottled Greek vinaigrette keeps this recipe quick while adding plenty of tangy flavor.

-- Equipment

You only need a handful of items to make this salad.  Here are my favorites.

(My Go-To's)

• Non-stick skillet
• Cutting board
• Chef's knife
• Large salad bowl
• Tongs

-- Let's Make It Together

1. Slice the halloumi.
2. Grill until golden on both sides.
3. Add spinach, cucumber, and olives to a large bowl.
4. Top with grilled halloumi.
5. Season with pepper and drizzle with vinaigrette.

-- Perfecting the Cooking Process

Halloumi browns best in a hot, dry non-stick skillet, so there's no need to add oil. Resist moving the cheese too soon—letting it cook undisturbed for several minutes creates that delicious golden crust while keeping the inside soft and chewy.

-- Add Your Touch

A great thing about salad is that you can make them your own.  Add in what you like.  Here are some ideas:

• Add cherry tomatoes.
• Toss in chickpeas.
• Sprinkle with toasted pine nuts.
• Add fresh dill or parsley.
• Finish with a squeeze of lemon.

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

More Fresh Salads to Enjoy

If this grilled halloumi spinach salad hit the spot, I've got plenty more fresh and flavorful salads waiting for you. Whether you're looking for a light lunch, an easy side dish, or a salad hearty enough for dinner, these recipes are perfect for adding more fresh ingredients to your table.

Chicken Quinoa Salad with Spicy Cashews & Ginger Lime Dressing

Easy Taco Salad

Warm Roasted Sweet Potato & White Bean Salad

Country Chophouse Chicken Salad with Garden-Fresh Buttermilk Dressing

Nectarine & Feta Salad with Toasted Almonds

Explore the 5-Ingredient Meal Series

One of my favorite ways to simplify cooking is by proving that you don't need a long shopping list to make something delicious. This Grilled Halloumi Spinach Salad is the seventh recipe in my 5-Ingredient Meal Series, where every recipe uses just five simple ingredients and comes together in 30 minutes or less.

If you've enjoyed this recipe, I'd love for you to explore the rest of the series. You might just discover your next favorite easy meal!

     5-Ingredient Meal Series     

5-Ingredient Steak Salad with Avocado (Ready in 30 Minutes!) - Juicy grilled steak paired with Southwestern-style salad kit, black beans, avocado, and bell peppers.

5-Ingredient Caesar Pasta Salad (Ready in 30 Minutes!) - Mini farfalle pasta tossed with Caesar salad kit, salami, pepperoncini, red onion, and Parmesan-crouton topping.

5-Ingredient Asian-Inspired Kohlrabi & Cabbage Slaw (Ready in 30 Minutes!) - Crisp kohlrabi and cabbage with a zesty chili-peanut dressing, lime, and cilantro — perfect for a refreshing side.

5-Ingredient Zucchini Ribbon Salad (Ready in 20 Minutes!) -Fresh zucchini ribbons with cherry tomatoes, olives, and feta tossed in a za’atar vinaigrette.

Easy Teriyaki Chicken Mandarin Orange Salad (5 Ingredients, 30 Minutes) — A quick, flavor-packed salad with crunchy ramen noodles, edamame, and a bright Asian-style dressing.

5-Ingredient Steak Salad for Two (Steakhouse Style in 30 Minutes) — A shortcut steakhouse-inspired salad with juicy seared steak, crisp greens, and bold flavor.

Before You Start

Can I make this salad ahead of time?
Yes! You can wash the spinach, slice the cucumber, and cook the halloumi ahead of time. For the freshest texture, store the ingredients separately and drizzle the Greek vinaigrette over the salad just before serving.

What is halloumi cheese?
Halloumi is a semi-firm cheese traditionally made in Cyprus. Its high melting point allows it to develop a delicious golden crust when grilled while staying soft and chewy inside, making it perfect for salads like this one.

Do I need to use a non-stick skillet?
A non-stick skillet works best because it helps the halloumi brown evenly and release easily once it's ready to flip. There's no need to add oil to the pan.

Can I serve this as a main dish?
Absolutely! This salad makes a satisfying light lunch on its own. To make it a heartier dinner, pair it with warm pita bread or add grilled chicken or chickpeas for extra protein.

Can I substitute another cheese?
Halloumi is what makes this recipe unique because it holds its shape when cooked. If you can't find it, grilled paneer is the closest substitute, although the flavor and texture will be slightly different.

Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta

Make weeknight dinners easy with these Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta. Roasted sweet potatoes, juicy harissa chicken, fluffy quinoa, spinach, and feta come together in a colorful, flavor-packed meal that starts with a batch of weekend-cooked quinoa.

Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta

Weekend Prep. Weeknight Easy. It's become one of my favorite ways to make fresh, homemade dinners feel completely doable during a busy week. Instead of starting from scratch every night, I spend a little time on the weekend cooking a batch of quinoa that becomes the foundation for several different meals in the days ahead.

These Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta are one of the first recipes I reach for. Roasted sweet potatoes add natural sweetness, the harissa yogurt coating keeps the chicken tender with just the right amount of warmth, and fresh spinach and crumbled feta bring everything together over fluffy quinoa. A quick lemon-harissa vinaigrette ties the bowl together with bright, vibrant flavor that's satisfying without feeling heavy.

I love that this bowl feels colorful, fresh, and wholesome while still coming together quickly on a weeknight. Sometimes the simplest bit of weekend planning is all it takes to make dinner feel a little less rushed and a whole lot more enjoyable.

-- Ingredients

For the Quinoa Bowl

• Quinoa - Cooked quinoa is the hearty foundation of this bowl. Preparing it over the weekend makes this recipe come together quickly on busy weeknights.

• Sweet Potato - Roasting brings out its natural sweetness and pairs beautifully with the warmth of the harissa.

• Baby Spinach - Wilts slightly from the warm quinoa while adding freshness and color.

• Feta Cheese - Adds creamy, salty bites that balance the sweet potatoes and spicy harissa.

For the Harissa Chicken

• Greek Yogurt - Keeps the chicken tender while helping the harissa cling during roasting.

• Harissa - Adds smoky warmth without overwhelming heat. Adjust to your preferred spice level.  Note:  You can use either harissa seasoning or harissa paste in this recipe. Adjust to your heat level. 

• Lemon Juice - Brightens both the marinade and the vinaigrette.

• Chicken Breasts - Boneless, skinless breasts roast quickly and stay juicy thanks to the yogurt marinade.

For the Lemon Harissa Vinaigrette

• Olive oil

• Fresh lemon juice

• Harissa - provides a little heat.  See Note above about the use of different types of Harissa.

• Kosher salt

• Freshly cracked black pepper

-- Equipment

• Large rimmed sheet pan
• Large mixing bowl
• Small mixing bowl
• Whisk
• Sharp knife
• Cutting board

My Go-To's

• Heavy-duty rimmed baking sheet
• Fine mesh strainer (for rinsing quinoa)
• Large mixing bowls
• Harissa seasoning (I used this one)

-- Let's Make It Together

Start by roasting the sweet potatoes until they begin to caramelize around the edges.

While they roast, whisk together the Greek yogurt, harissa, and lemon juice, then coat the chicken completely.

Nestle the chicken onto the same sheet pan with the sweet potatoes and continue roasting until the chicken is cooked through and the potatoes are tender. Broil the chicken for a couple of minutes at the end for extra color, then slice.

Meanwhile, whisk together the lemon-harissa vinaigrette. Toss it with the cooked quinoa, then gently fold in the roasted sweet potatoes and fresh spinach so the spinach softens slightly from the warmth.

Divide the quinoa mixture between bowls, top with sliced chicken, and finish with crumbled feta.

-- Perfecting the Cooking Process

Roasting the sweet potatoes first gives them a head start so they're perfectly caramelized by the time the chicken finishes cooking. Using Greek yogurt in the harissa marinade keeps the chicken tender and juicy while creating beautifully browned edges under the broiler. It's a simple combination that delivers big flavor with very little effort.

-- Add Your Touch

This bowl is easy to adapt depending on what you have on hand.

• Swap the spinach for arugula or kale.
• Use roasted butternut squash instead of sweet potatoes.
• Add sliced cucumber or cherry tomatoes for extra freshness.
• Top with toasted pistachios or pepitas for crunch.
• Finish with fresh parsley or mint for another layer of flavor.

Set the Mood 

A good meal deserves a great setting. Here are a few easy ways to set the mood when serving this dish.

If you're anything like me, a little planning on the weekend makes it so much easier to enjoy fresh, homemade meals throughout the week. These Harissa Chicken Quinoa Bowls are proof that a single batch of quinoa can become something completely different with just a handful of fresh ingredients and a flavorful sauce.

If you're looking for more fresh, easy dinners to add to your weeknight rotation, here are a few more favorites from my kitchen:

• Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad
• Chili Lime Chicken Kabobs
• Creamy Spinach & Artichoke Pasta with Lemon & Peas
• Crispy Smash Burgers with American Cheese
• Chicken Quinoa Salad with Spicy Cashews & Ginger Lime Dressing

Before You Start

Can I cook the quinoa ahead of time?
Absolutely. Cook it up to 4 days in advance and refrigerate until you're ready to build your bowls.

Is this recipe spicy?
Harissa adds warmth more than intense heat. Adjust the amount to suit your taste.

Can I use chicken thighs?
Yes. Boneless, skinless thighs work beautifully and stay especially juicy.

Can I make this for meal prep?
Yes. Store the chicken and quinoa mixture separately or together in airtight containers. Add the feta just before serving for the freshest flavor.

Spinach Artichoke Heirloom Tomato Tart with Leeks & Zucchini

This Spinach Artichoke Heirloom Tomato Tart features buttery puff pastry layered with creamy spinach artichoke cheese, sweet leeks, zucchini, and colorful heirloom tomatoes. An easy brunch, lunch, or light dinner that feels elegant enough for entertaining.

Spinach Artichoke Heirloom Tomato Tart with Leeks & Zucchini

As I've worked my way through my 5 Delicious Ways I'm Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl) series, I've loved showing you how versatile this creamy spread can be. From breakfast toast to pasta and appetizers, each recipe has showcased a different side of an ingredient that deserves far more attention than the dip bowl.

This final recipe may be my favorite of the bunch.

A sheet of store-bought puff pastry is the shortcut that makes this tart feel effortlessly elegant. Layered with creamy spinach artichoke cheese, sweet sautéed leeks, colorful heirloom tomatoes, and tender zucchini, it looks like something you might find at a French countryside café or a farmers market luncheon.

What I love most about this tart is that it celebrates beautiful produce without requiring complicated techniques. The buttery puff pastry bakes up golden and crisp while the vegetables become tender and flavorful. Fresh basil and thyme add the finishing touch, creating a tart that feels special enough for entertaining yet simple enough for a relaxed weekend lunch.

Whether you're serving it for brunch, lunch on the patio, or a light dinner with a green salad alongside, this recipe is proof that a handful of quality ingredients can create something truly memorable.

Enjoy!

-- Ingredients

• Puff Pastry - The buttery, flaky foundation of the tart. Store-bought puff pastry creates an impressive result with very little effort.

• Alouette Spinach & Artichoke Soft Spreadable Cheese - Acts as a creamy, flavorful base layer that pairs beautifully with the vegetables.

• Leek - Softened gently in olive oil, leeks bring a subtle sweetness that complements the tomatoes.

• Zucchini - Adds color, texture, and another layer of seasonal produce flavor.

• Heirloom Tomatoes - The star of the tart. Their vibrant colors and rich tomato flavor make this recipe especially beautiful.

• Egg - Used for the egg wash that helps create a golden crust and a moisture barrier beneath the filling.

• Salt & Black Pepper - Salt is used to draw the moisture out of the zucchini & tomatoes before adding them to the tart.  Black Pepper gives seasoning to the finished dish.

• Fresh Basil & Thyme - A simple finishing touch that brightens the entire tart.

• Olive Oil - Used for sautéing the leeks and finishing the tart before serving.

-- Equipment

• Baking sheet
• Parchment paper
• Sharp knife
• Cutting board
• Large skillet
• Small pastry brush
• Paper towels

My Go-To's

• Half Sheet Pan - Provides plenty of room for the puff pastry to expand evenly.

• Parchment Paper - Makes cleanup easy and prevents sticking.

• Pastry Brush - Perfect for applying an even layer of egg wash for a beautifully golden crust.

-- Let's Make It Together

The key to this tart is setting yourself up for success before it goes into the oven. Start by salting the tomatoes and zucchini to draw out excess moisture while the leeks soften in a skillet.

Once the vegetables are ready, prepare the puff pastry by scoring a border and docking the center (see Before You Start below for information on docking). A quick brush of egg wash helps protect the crust from the moisture in the filling.

Spread the spinach artichoke cheese over the pastry, add the leeks and vegetables, then bake until golden and puffed. Finish with fresh herbs and a drizzle of olive oil for a tart that looks impressive but comes together with surprisingly little effort.

-- Perfecting the Cooking Process

The secret to a crisp, beautiful tart comes down to moisture management. Salting the tomatoes and zucchini helps draw out excess water before baking, while docking the pastry and brushing the center with egg wash creates protection against sogginess. These three simple techniques work together to ensure a golden, flaky crust that stays crisp beneath the filling.

-- Add Your Touch

This tart is easy to adapt based on what's looking best at the farmers market or produce stand.

• Add thin slices of yellow squash alongside the zucchini.
• Substitute part of the spinach artichoke spread with herbed ricotta or Boursin cheese.
• Use ripe vine-ripened tomatoes if heirloom tomatoes aren't available.
• Add a light sprinkle of Parmesan before baking for extra savory flavor.
• Top with a handful of arugula after baking for a peppery fresh finish.

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

This Spinach Artichoke Heirloom Tomato Tart with Leeks & Zucchini wraps up my 5 Delicious Ways I'm Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl) series and showcases just how versatile this ingredient can be. From breakfast to dinner and everything in between, each recipe in the series highlights a new way to turn a simple cheese spread into something special.

Be sure to visit the main series roundup where you'll find links to all five recipes, including Spinach Artichoke Breakfast Toast with Soft Eggs, Creamy Spinach Artichoke Pasta with Lemon & Peas, and more creative ways to use this flavorful spread.

If you enjoyed this tart, you may also love my Italian Picnic Sandwich for a Crowd, Chicken Berry Panzanella Salad with Cider Vinaigrette, and Mixed Berry Galette with Lemon & Vanilla for more seasonal entertaining inspiration.

Happy cooking,

Beth 💖

Before You Start

Why Salt the Tomatoes and Zucchini?
Tomatoes and zucchini naturally contain a lot of water. A brief rest with a light sprinkle of salt helps draw out excess moisture, preventing the tart from becoming soggy while concentrating the vegetables' flavor.

What Does Docking Mean?
Docking simply means poking holes in the pastry with a fork. These holes allow steam to escape during baking so the center stays relatively flat while the border rises into a beautiful golden frame.

Why Brush the Center with Egg Wash?
A thin layer of egg wash creates a moisture barrier between the pastry and the filling. This extra step helps keep the bottom crust crisp even under juicy vegetables.

Can I Make This Ahead?
Yes. The tart is delicious warm, at room temperature, or even chilled, making it a wonderful option for entertaining.

What If I Can't Find Heirloom Tomatoes?
Any ripe tomato will work, though heirloom varieties provide the best color and presentation.

Can I Use Another Cheese?
Certainly. While the Spinach & Artichoke spread is the foundation of this recipe, other soft spreadable cheeses can work in a pinch.

Can I assemble the tart ahead of time?
For best results, assemble and bake shortly before serving. The baked tart holds beautifully, but unbaked puff pastry topped with vegetables can become soggy if it sits too long before baking.