Pin 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 made these spiced winter bowls for a family dinner to brighten up a snowy night. The beautiful colors and blend of textures always draw compliments from everyone at the 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
- 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 baking sheet in a single layer. Roast for 30–35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- While vegetables roast, combine quinoa and water in a 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.
- Prepare Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and pinch of salt until smooth. Adjust sweetness or coconut milk as desired.
- Make 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, 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.
Pin We often make these bowls when gathering with relatives just before the winter holidays. Everyone loves adding their favorite toppings and making their own colorful creations.
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 ingredient labels for gluten or cross-contamination if sensitive.
Nutritional Information (per serving)
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Pin Enjoy your spiced winter bowls right away for maximum flavor and warmth. They make a beautiful centerpiece for a festive weeknight dinner.
Recipe Q&A
- → What vegetables work best for the base?
Butternut squash, sweet potatoes, and red onion provide sweetness and texture, but you can add parsnips or carrots.
- → Can I use a different grain instead of quinoa?
Yes! Brown rice, farro, or millet can be substituted for quinoa according to taste or dietary need.
- → What if I can't find ube?
Swap ube with purple sweet potato for a similar color and mild flavor in the purée topping.
- → How do I make this vegan?
Simply omit the feta or use a plant-based cheese. All other components are naturally vegan-friendly.
- → What nuts can replace pistachios?
Pecans, walnuts, or almonds will work if pistachios aren’t available, just keep the spice blend the same.
- → Are these bowls gluten-free?
Yes, all main ingredients are gluten-free. Always check product labels for cross-contamination.
