Beef and Roasted Squash Bowls

Instructions

1. 1

   Preheat the oven to 220°C/425°F with racks in the upper and lower thirds. While it heats, prepare 1000 g of peeled, deseeded squash flesh and cut it into 1.5 cm cubes. Cut the broccoli into bite-size florets, slicing any tender stalk thinly. Set out two 43 × 33 cm rimmed baking trays.

2. 2

   On one tray, toss the squash with 2 tsp olive oil, 1 tsp smoked paprika, 1 tsp oregano, 0.5 tsp salt and 0.25 tsp black pepper. Spread into a single layer. On the second tray, toss the broccoli with the remaining 1 tsp oil, 0.25 tsp salt and 0.25 tsp black pepper.

3. 3

   Roast the squash on the upper rack for 12 minutes. Turn the cubes, move that tray to the lower rack and put the broccoli on the upper rack. Roast both for another 15–18 minutes, turning the broccoli halfway through, until the squash is tender and both vegetables have browned edges.

4. 4

   While the vegetables roast, heat a 28 cm nonstick skillet over medium-high heat. Add the raw beef and cook for 7–9 minutes, breaking it into small pieces. Reduce the heat to medium and add the onion powder, garlic powder, remaining 2 tsp paprika, remaining 1 tsp oregano and remaining 0.25 tsp salt. Cook for 1–2 minutes more, until the beef reaches 71°C/160°F on an instant-read thermometer. Transfer the beef and its juices to a heatproof bowl and cover.

5. 5

   Reduce the skillet heat to low. Add the honey, sriracha, rice vinegar and soy sauce. Stir for 1–2 minutes, scraping up the browned seasoning, until the sauce is hot and just beginning to bubble; remove from the heat.

6. 6

   While the sauce warms, dice the avocado flesh and stir the yogurt until smooth.

7. 7

   Divide the roasted squash, broccoli and cooked beef evenly among four bowls. Top each with one-quarter of the avocado and 45 g yogurt, then spoon the warm sauce over the bowls and serve.