Save to Pinterest A cozy, nutrient-rich bowl featuring roasted winter vegetables, warming spices, and creative toppings such as pistachio-maple and ube-coconut. Perfect for chilly days and customizable for the season.
I first made these spiced winter bowls on a snowy weekend when I wanted both comfort and creative flavor. The layered toppings and colorful purée made this dish a favorite at our family 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 Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast Vegetables:
- In a large bowl, toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on baking sheet in single layer. Roast for 30–35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- While vegetables roast, combine quinoa and water in saucepan with 1/2 teaspoon salt. Bring to boil, reduce heat, cover, and simmer for 15–18 minutes until water is absorbed. Fluff with fork and set aside.
- Make Ube-Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and pinch of salt until smooth. Adjust sweetness or coconut milk as desired.
- Prepare Pistachio-Maple Crumble:
- Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2–3 minutes until pistachios are sticky and glossy. Spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, generous dollop of ube-coconut purée, sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Save to Pinterest One cozy evening, my family gathered around the table each with a bowl piled high and decorated with pomegranate seeds. The kids loved making their own combinations and the meal turned into a colorful celebration.
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). Check all 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 to Pinterest Serve these bowls right away for ultimate comfort or meal prep for the week. The leftovers are just as flavorful and vibrant the next day.
Answers to Recipe Questions
- → Can I substitute ube if it's not available?
Yes, you can replace ube with purple sweet potato or standard sweet potato for a similar color and texture.
- → What grains work best as the base?
Quinoa is recommended, but brown rice also works well for a hearty and customizable foundation.
- → How do I make this dish vegan?
Simply omit the feta cheese or use a plant-based alternative to keep it dairy-free and vegan-friendly.
- → What proteins can I add?
Roasted chickpeas or lentils are great choices for boosting plant-based protein and adding texture.
- → Are there any notable allergens?
This bowl contains tree nuts (pistachios) and dairy if using feta. Always check labels for gluten cross-contamination.
- → Can I prepare components ahead?
Yes, roast the vegetables and cook quinoa in advance. Store separately, then assemble just before serving.