Spiced Winter Bowls Fusion (Print)
A comforting bowl with roasted veggies, grains, and creative seasonal toppings. Nutritious and full of flavor.
# Ingredients:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
03 - 1 red onion, cut into wedges
04 - 2 tablespoons olive oil
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Grain Base
10 - 1 cup quinoa, rinsed (or brown rice)
11 - 2 cups water
12 - 1/2 teaspoon salt
→ Ube-Coconut Purée
13 - 1 cup cooked ube (purple yam), mashed
14 - 1/3 cup coconut milk
15 - 1 tablespoon maple syrup
16 - Pinch of salt
→ Pistachio-Maple Crumble
17 - 1/2 cup shelled pistachios, roughly chopped
18 - 1 tablespoon maple syrup
19 - 1/4 teaspoon ground cardamom
20 - Pinch of salt
→ Fresh Toppings
21 - 1 cup baby spinach or kale, chopped
22 - 1 small pomegranate, seeds extracted
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F and line baking sheet with parchment paper.
02 - In a large mixing bowl, combine butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Spread evenly on prepared baking sheet. Roast for 30 to 35 minutes, turning halfway, until vegetables are golden and tender.
03 - In a medium saucepan, combine rinsed quinoa and water with 1/2 teaspoon salt. Bring to a boil, then lower heat, cover and simmer for 15 to 18 minutes until all liquid is absorbed. Fluff with a fork and keep warm.
04 - In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until velvety smooth. Incrementally adjust coconut milk or maple syrup to taste if desired.
05 - Set a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, ground cardamom, and a pinch of salt. Stir constantly for 2 to 3 minutes until pistachios are sticky and evenly coated. Transfer to parchment and allow to cool.
06 - Divide cooked quinoa among four serving bowls. Top each portion with roasted vegetables, a generous scoop of ube-coconut purée, a sprinkling of pistachio-maple crumble, chopped greens, and pomegranate seeds. Add crumbled feta and microgreens if using.
07 - Serve immediately while warm.
# Expert Tips:
01 -
- Customizable for the season with various vegetables and toppings
- Vegetarian, gluten-free, and packed with nourishing ingredients
02 -
- Swap ube for purple sweet potato if unavailable
- Contains tree nuts and dairy. Omit feta for vegan; check all labels for gluten issues
03 -
- Add roasted chickpeas or lentils for extra protein
- Pair with dry Riesling or spiced chai tea for an enhanced experience