Save A cozy, nutrient-rich bowl featuring roasted winter vegetables, warming spices, and creative toppings like pistachio&maple and ube&coconut. Perfect for chilly days and customizable for the season.
I first tried making these bowls on a cold evening when my family craved something hearty but full of vibrant color. The roasting aromas and the beautiful toppings turned a regular night into a little celebration at our dinner table.
Ingredients
- Roasted Vegetables: 2 cups butternut squash, peeled and cubed, 2 cups sweet potato, peeled and cubed, 1 red onion, cut into wedges, 2 tablespoons olive oil, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Grain Base: 1 cup quinoa (or brown rice), rinsed, 2 cups water, 1/2 teaspoon salt
- Ube&Coconut Purée: 1 cup cooked ube (purple yam), mashed, 1/3 cup coconut milk, 1 tablespoon maple syrup, pinch of salt
- Pistachio&Maple Crumble: 1/2 cup shelled pistachios, roughly chopped, 1 tablespoon maple syrup, 1/4 teaspoon ground cardamom, pinch of salt
- Fresh Toppings: 1 cup baby spinach or kale, chopped, 1 small pomegranate, seeds only, 1/3 cup feta cheese, crumbled (optional), microgreens, for garnish (optional)
Instructions
- Prepare Roasted Vegetables:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss squash, sweet potato, and onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread in a single layer and roast for 30–35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- Combine quinoa and water with salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer 15–18 minutes until water is absorbed. Fluff with a fork.
- Make Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust coconut milk or sweetness to taste.
- Prepare Pistachio&Maple Crumble:
- Heat a nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2–3 minutes until sticky and glossy, then spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa into bowls. Top with roasted vegetables, ube&coconut purée, pistachio&maple crumble, greens, pomegranate seeds, feta (if using), and microgreens.
- Serve:
- Serve warm.
Save Everyone loves to pick their favorite toppings at the table, so assembling these bowls is always a little family event. My kids especially go for the pistachio&maple crumble!
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Allergen Information
Contains tree nuts (pistachios) and dairy (feta, optional). Always check labels for gluten or cross-contamination if necessary.
Nutritional Information
Per serving: calories 410, total fat 16 g, carbohydrates 59 g, protein 9 g.
Save Serve these spiced winter bowls warm and let everyone customize with toppings. Enjoy the cozy flavors and bright colors with every bite.
Recipe Guide
- → Can I substitute ube in the purée?
Yes, purple sweet potato makes an excellent substitute for ube, offering similar color and texture.
- → Is the dish suitable for a vegan diet?
Absolutely! Simply omit the feta or opt for plant-based cheese to keep the bowls fully vegan.
- → How do I add more protein to the bowls?
Add roasted chickpeas or lentils as a topping for an extra boost of plant-based protein.
- → Will these bowls work with brown rice instead of quinoa?
Brown rice is an excellent alternative to quinoa and adds a different texture to the grain base.
- → What wine pairs well with this dish?
Try a dry Riesling or enjoy spiced chai tea for a delightful beverage pairing.
- → What allergens should I be aware of?
The bowls contain pistachios and optional dairy. Always check ingredient labels for gluten risks.