Pin It 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 day when comfort was essential. Between the creamy ube&coconut purée and crunchy pistachio topping, every bite felt uniquely nourishing and comforting.
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 400F (200C). Line baking sheet with parchment paper. Toss squash, sweet potato, red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on baking sheet. Roast 30&35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- Combine quinoa and water in saucepan with salt. Bring to boil, reduce heat, cover, and simmer 15&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.
- Pistachio&Maple Crumble:
- Heat nonstick skillet over medium. Add pistachios, maple syrup, cardamom, salt. Stir constantly 2&3 minutes until sticky and glossy. Spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, generous dollop of purée, sprinkle of pistachio crumble, chopped greens, pomegranate seeds, feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Pin It On family weekends, we gather with steaming bowls and share toppings like roasted chickpeas, microgreens, and feta, letting everyone customize theirs just how they like.
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
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g per serving
Pin It Savor these vibrant winter bowls fresh from the oven. Their bold colors and flavors will lift your spirits all season long.
Recipe Questions & Answers
- → Can I use a different grain base instead of quinoa?
Yes, brown rice or farro are excellent alternatives that pair well with the veggies and toppings.
- → How do I make this dish vegan?
Simply omit feta cheese or substitute with a plant-based cheese for a fully vegan bowl.
- → What if ube is not available?
Purple sweet potato is a great swap and offers similar texture and color for the purée.
- → Can I prepare components ahead of time?
Most components, like roasted vegetables and purées, store well in the fridge for up to three days.
- → Are there nut-free alternatives for the pistachio crumble?
Try pumpkin seeds or sunflower seeds instead for a similar crunch and flavor profile.