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 Steak Salad for Two (Steakhouse Style in 30 Minutes)

An easy 5-ingredient steak salad for two made with a shortcut salad kit, juicy seared steak, and fresh toppings. Steakhouse flavor at home in just 30 minutes.

5-Ingredient Steak Salad for Two (Steakhouse Style, 30 Minutes)

This recipe is part of my 5-Ingredient Meal Series—quick, flavorful meals designed to come together in about 30 minutes with minimal effort. I shared a few of these last fall, and this one fits right in with that same easy, shortcut-friendly approach. 

This is the kind of dinner I make when I want something that feels a little elevated, but don’t want to spend a lot of time getting there.

It has all the flavors of a classic steakhouse salad—crisp greens, juicy steak, creamy dressing, and plenty of texture—but it comes together with a few smart shortcuts that make it completely doable on a weeknight.

And because it’s made for two, it’s perfect for a simple date night at home or a dinner that feels just a little more special without any extra effort.

Ingredients

• Taylor Farms Steakhouse Wedge Chopped Salad Kit - This is where most of the flavor comes from—crisp greens, toppings, and a creamy dressing all in one, making this recipe quick and easy.
• Cherry tomatoes - Add a fresh, juicy contrast that balances the richness of the steak and dressing.
• Baby spinach - Extends the salad and adds a softer texture while keeping everything fresh and light.
• Top sirloin steak - A great balance of flavor and tenderness. It cooks quickly and gives you that classic steakhouse feel without needing anything fancy.
• Croutons - Bring the crunch—don’t skip them. They help round out the texture and make the salad feel complete.

Equipment

You only need a few simple tools to pull this together:

• Large salad bowl - I love using this one.
• Cutting board
• Sharp knife
• Cast iron skillet (or heavy skillet) - This is the skillet I use and it gives the best sear.
• Tongs or spatula

-- Let’s Make It Together

In a large bowl, add the salad kit greens (reserve the dressing and toppings) along with the baby spinach. Toss to combine.

Add the halved cherry tomatoes and set aside.

Pat the steak dry and cut into bite-sized pieces. Season with salt and pepper or your favorite steak seasoning.

Heat a skillet over medium heat with a drizzle of oil. Add the steak and cook, letting it sear on the first side before stirring, until cooked to your preferred doneness. Remove from heat.

Add the warm steak to the salad. Top with the salad kit toppings and croutons.

Serve with the dressing on the side and toss just before eating.

-- Perfecting the Cooking Process

For the best flavor, let the steak sear undisturbed for the first few minutes. This creates a deep, flavorful crust that gives the salad that true steakhouse feel.

-- Add Your Touch

You can easily adjust this based on what you have or what you’re in the mood for.

Add sliced avocado for extra richness, swap in a different protein, or sprinkle in a little extra cheese if you want to lean into that steakhouse feel. You can also drizzle the dressing lightly or serve it on the side to keep everything crisp.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

     5-Ingredient Meal Series     

Looking for quick, flavorful meals with minimal effort? Here’s the lineup of 5-Ingredient Meals in this series—each designed to be ready in 20–30 minutes, packed with flavor, and perfect for busy weeknights:

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 (FAQs)

Can I use a different cut of steak?
Yes—ribeye, strip steak, or even leftover steak will work.

Can I make this ahead of time?
You can prep the components ahead, but wait to add the dressing and steak until just before serving.

Do I have to use a salad kit?
No, but it keeps things quick and easy. You can build your own version if you prefer.

How do I keep the salad from getting soggy?
Serve the dressing on the side and toss just before eating.

What’s the best doneness for the steak?
Medium (about 145°F) works well, but cook it to your preference.

 

 

 

Sheet Pan Steak, Green Beans & Golden Potatoes (Easy One-Pan Dinner for Two)

Sheet pan steak, green beans, and golden potatoes come together in this easy one-pan dinner for two. A simple, flavorful weeknight meal with minimal prep and cleanup.

Sheet Pan Steak, Green Beans & Golden Potatoes (Easy One-Pan Dinner for Two)

Sheet pan meals are one of my favorite ways to get dinner on the table, especially on busy weeknights. This sheet pan steak, green beans, and golden potatoes dinner is an easy one-pan meal for two that delivers big flavor with minimal prep and cleanup — exactly what I want at the end of a long day.

Tender sirloin steaks roast alongside creamy baby gold potatoes and crisp-tender green beans, all seasoned simply and thoughtfully. A touch of smoked paprika adds warmth to the potatoes, while a squeeze of fresh lemon at the end brightens both the steak and vegetables. It’s cozy, unfussy food that feels just special enough for a quiet date night at home.

If you love simple one-pan dinners like this, be sure to check out my other sheet pan meals, including Sheet Pan Beef Fajitas and Lemon Garlic Chicken Bites with Asparagus, which are both on regular rotation in my kitchen.

Enjoy!

Ingredients

This sheet pan dinner uses simple, familiar ingredients that come together beautifully in the oven. Exact measurements can be found in the recipe card below.

• Sirloin steaks
• Baby gold potatoes
• Haricot verts (French green beans)
• Olive oil
• Montreal steak seasoning
• Garlic powder
• Smoked paprika
• Salt & black pepper
• Fresh lemon juice

How to Make This Dinner

This dinner comes together easily on one pan with just a bit of timing.

• Start with the potatoes. Toss them with olive oil, garlic powder, smoked paprika, salt, and pepper, then roast until they’re just beginning to soften.

• Season the steak. Rub with olive oil and Montreal steak seasoning while the potatoes roast.

• Add the steak and green beans. Toss the green beans lightly with olive oil, garlic powder, salt, and pepper, then add everything to the pan.

• Roast until done. Flip the steak once so it cooks evenly and the green beans blister slightly.

• Finish with lemon. A squeeze of fresh lemon juice brightens both the steak and vegetables right before serving.

-- Perfecting the Cooking Process

Spacing matters more than you think here. Giving everything a little room on the pan allows it to roast instead of steam, which is where all that golden flavor comes from. If the pan looks crowded, it probably is — and the results will be better if you split things up.

Substitutions & Variations

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

• Different steak cuts: Ribeye or strip steak both work well here.

• Vegetable swaps: Broccoli florets or asparagus can replace the green beans.

• Seasoning options: Swap Montreal seasoning for a simple blend of salt, pepper, garlic powder, and paprika.

• Add heat: A pinch of red pepper flakes on the potatoes adds subtle warmth.

Kitchen Tips & Notes

• Roast potatoes whole only if they are very small. Larger baby potatoes should be halved.

• Let the steak rest for a few minutes after roasting so the juices redistribute.

• Lemon matters. Even a small squeeze adds balance and keeps the dish from feeling heavy.

• Best pan choice: A large rimmed sheet pan gives everything room to roast instead of steam.

• Store leftovers in an airtight container for up to 3 days.

Set the Mood

Want to create a cozy atmosphere when serving this dinner for two?  Follow my tips below.

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Before You Start

A little prep goes a long way with sheet pan meals. Here are a few helpful notes to make sure everything cooks evenly and finishes at the same time.

• Use very small baby potatoes and keep them whole. This helps them stay creamy inside without drying out.

• Pat the steaks dry before seasoning so they roast rather than steam.

• Don’t overcrowd the pan. Everything should have a bit of space to roast properly.

• Have your lemon ready so you can finish the dish while everything is still hot.

 

 

 

The 10 Recipes Readers Loved Most on Slice of Southern in 2025

 

A look back at the 10 recipes readers loved most on A Slice of Southern in 2025—from easy weeknight dinners and fresh salads to comforting classics you cooked again and again.

The 10 Recipes Readers Loved Most on Slice of Southern in 2025

As 2025 comes to a close, I found myself looking back through the recipes you spent the most time with this year—the ones you searched for, cooked, and came back to again and again. From cozy one-pot dinners to fresh seasonal salads and a surprise breakfast favorite that truly ran away with the year, these dishes quietly tell the story of how we cooked in real life: practical, comforting, and full of flavor. These are the recipes that stood out not because they were flashy, but because they worked—and because you welcomed them into your kitchens.

Most Loved Recipe of 2025

Tomato-Mozzarella Scrambled Eggs – A Savory Morning Upgrade

Why readers loved it: Simple ingredients and big flavor made this an easy, elevated breakfast readers kept coming back to.

Best Weeknight Dinner

One-Pot Ground Beef & Orzo in 30 Minutes

Why readers loved it: This weeknight-friendly, one-pot meal delivered comfort and convenience without sacrificing flavor.

Southern Comfort Classic

Southern Skillet Cornbread: Buttery, Golden, & Irresistible

Why readers loved it: A classic Southern staple with crisp edges and a tender crumb that fits just as well on a weeknight table as a holiday spread.

Most Popular Salad

Late Summer Fig Salad with Cucumbers & Feta

Why readers loved it: Sweet figs, crisp cucumbers, and salty feta struck the perfect balance of fresh and satisfying.

Most Impressive (But Approachable)

Rustic Tomato Galette with Gruyère & Thyme

Why readers loved it: This savory galette felt special enough for entertaining but approachable enough for home cooks.

Sleeper Hit of the Year

Leftovers Transformed: Pearl Couscous Risotto with Chicken & Greens

Why readers loved it: A creative, resourceful way to turn leftovers into something comforting and completely new.

Bold Weeknight Favorite

Summer Cajun Chicken Skillet – Light, Bold, and Low-Carb

Why readers loved it: Bold Cajun flavor and a quick skillet method made this a standout for easy, flavor-packed dinners.

Best Protein-Packed Salad

The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri

Why readers loved it: Hearty enough for dinner, fresh enough for warm weather, this salad checked all the boxes.

Best Seasonal Recipe

Summer Stone Fruit Salad with Two Dressings to Love

Why readers loved it: The option of two dressings gave readers flexibility while letting peak-season fruit shine.

Comfort Pasta Favorite 

Creamy Lemon Herb Pasta Primavera

Why readers loved it: Bright lemon, fresh herbs, and creamy pasta came together in a comforting dish that still felt light.

Can’t wait to see what we’ll be cooking together in 2026! Save your favorites and get ready for more cozy, flavorful recipes.