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.
On brisk days, these spiced winter bowls became my go-to comfort food. The vibrant colors and dynamic flavors always spark joy at our dinner table, and it's a hearty way to enjoy leftovers for lunch the next 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 & Vegetables:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Toss squash, sweet potato, and onion with olive oil, cinnamon, cumin, paprika, salt, pepper. Spread on sheet. Roast 30&35 minutes, turning once, until tender and golden.
- Cook Grain Base:
- While vegetables roast, combine quinoa (or rice) and water plus salt in saucepan. Bring to boil, reduce heat, cover, simmer 15&18 minutes until water is absorbed. Fluff and set aside.
- Make Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and pinch salt until smooth. Adjust sweetness or coconut milk as desired.
- Prepare Pistachio&Maple Crumble:
- Heat nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir 2&3 minutes until sticky. Spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa (or rice) in four bowls. Top with roasted veggies, dollop ube purée, sprinkle pistachio crumble, chopped greens, pomegranate, feta (optional), microgreens.
- Serve:
- Enjoy warm.
Pin At family gatherings, assembling each bowl is part of the tradition. Kids love adding their favorite toppings, and every bowl ends up unique at our festive winter 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). Check all labels for gluten or cross&contamination if necessary.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 59 g carbohydrates, 9 g protein
Pin Garnish with microgreens for a fresh finish and serve immediately for the coziest winter meal. Each bowl brings warmth and plenty of nourishment to your table.
Recipe FAQ
- → How do I roast the vegetables for this bowl?
Toss squash, sweet potato, and onion with oil and spices. Spread on a baking sheet, roast at 400°F for 30–35 minutes.
- → Can I substitute ube in the purée?
Yes, use purple sweet potato if ube is unavailable. Both provide vibrant color and creamy texture.
- → Is this bowl suitable for vegans?
Simply omit or replace the feta with a plant-based cheese for a vegan-friendly dish.
- → What grains work best as a base?
Quinoa adds protein and texture, but brown rice is a great alternative for a heartier option.
- → How can I add more protein?
Add roasted chickpeas or lentils for an extra protein boost without changing the flavors significantly.
- → What wine or drink pairs well?
Try a dry Riesling for a crisp balance, or enjoy with a spiced chai tea for a warming touch.