Save to Pinterest 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.
The first time I crafted these spiced winter bowls, I loved watching my family build their own creations with the extra toppings. The natural sweetness of roasted roots and the vibrant colors always seem to brighten up the coldest evenings.
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
- Roast Vegetables:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on the baking sheet. Roast for 30–35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- While vegetables roast, combine quinoa and water with 1/2 teaspoon salt in a saucepan. Bring to a boil, then 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 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, a generous dollop of ube&coconut purée, pistachio&maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Save to Pinterest Whenever my family gathers for a winter movie night, these bowls become the star of our cozy spread. Watching everyone personalize their portion adds a fun, creative twist to dinnertime.
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). Make sure all ingredients are gluten-free as necessary.
Nutritional Information
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g (per serving)
Save to Pinterest Finish with plenty of toppings and serve right away for the best texture and flavor. Leftovers can be enjoyed cold, making this recipe versatile for meal prep.
Recipe FAQs
- → What vegetables work best for roasting in this bowl?
Butternut squash, sweet potato, and red onion roast well, but you can swap with carrots, parsnips, or beets for variety.
- → How can I make the bowl vegan?
Simply omit the feta cheese or use a plant-based alternative. All other ingredients are naturally plant-based and gluten-free.
- → Can I use other grains instead of quinoa?
Brown rice, millet, or farro also work nicely, providing different texture and flavor profiles to the base.
- → What if I can't find ube?
Substitute with purple sweet potato for similar color and a slightly different taste, adjusting coconut milk to desired creaminess.
- → Any tips for adding extra protein?
Mix in roasted chickpeas or cooked lentils for a protein boost, keeping the bowl hearty and satisfying.