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 made these spiced winter bowls on a snowy afternoon, inspired by a surplus of winter squash. The vibrant colors and comforting aroma always remind me of that cozy day.
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
- Prep Oven and 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 in a bowl. Spread on prepared baking sheet. Roast for 30–35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- In a saucepan, combine quinoa and water with 1/2 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer 15–18 minutes until water is absorbed. Fluff with a fork and set aside.
- Prepare Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness or coconut milk if desired.
- Make Pistachio&Maple Crumble:
- Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir constantly 2–3 minutes until pistachios are sticky and glossy. Spread on parchment to cool.
- Assemble Bowls:
- Divide cooked quinoa into four bowls. Top with roasted vegetables, a dollop of ube&coconut purée, sprinkle with pistachio&maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Enjoy bowls warm.
Save Our family loved making these on Sunday nights, each person choosing their favorite toppings. Setting up the assembly bowls always feels festive.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor.
Allergen Information
Recipe contains tree nuts (pistachios) and optional dairy (feta cheese). Read all package labels to avoid gluten or cross-contamination.
Nutritional Information
Per serving: Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Save These bowls bring warmth and color to the table. Adjust the toppings based on what&s fresh or suits your taste.
Common Questions
- → How to roast winter vegetables evenly?
Spread vegetables in a single layer and turn halfway through to ensure golden, tender results.
- → Can I substitute quinoa in the bowl?
Yes, brown rice or other gluten-free grains work well for a hearty base.
- → Is this dish suitable for vegans?
Omit feta cheese or use a plant-based alternative to keep the dish vegan-friendly.
- → What can I use instead of ube?
Purple sweet potato is a perfect substitute if ube isn't available in your area.
- → What wine pairs best with this bowl?
Dry Riesling complements the spices and seasonal vegetables, or opt for spiced chai tea.
- → How to store leftovers?
Keep components separate in airtight containers; reheat gently to preserve textures and flavors.