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.
This bowl became a favorite in my kitchen during the cold months. I love mixing and matching toppings based on what's fresh and watching everyone discover their perfect combo.
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 (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
- Prep and Roast Vegetables:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 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 a single layer and roast for 30 to 35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- While vegetables roast, combine quinoa and water in a saucepan with salt. Bring to a boil, reduce heat, cover, and simmer for 15 to 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 to 3 minutes until sticky and glossy. Spread on parchment to cool.
- Assemble the Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, a generous dollop of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Pin I remember making this with my family after a day of sledding. Everyone warmed up with their own bowl, loaded with all the colorful toppings, and it was a hit around the table.
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). For strict gluten-free needs, verify labels and potential cross-contamination.
Nutritional Information (per serving)
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Pin Enjoy these spiced winter bowls as a vibrant main dish or hearty lunch. Every bite is warming and full of seasonal flavor!
Recipe Q&A
- → How do I substitute ube if unavailable?
Use purple sweet potato to create a similarly colored and textured purée for the bowl.
- → Can I make this bowl vegan?
Absolutely! Omit feta or replace with plant-based cheese for a dairy-free version.
- → What grains work best for the base?
Quinoa offers a nutty flavor and protein, while brown rice is a hearty, classic alternative.
- → How can I increase protein in the bowl?
Add roasted chickpeas or lentils to boost protein and add texture without changing the flavor profile.
- → What wine or beverage pairs well?
Pair with a dry Riesling for brightness or enjoy with spiced chai tea for a warming touch.
