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 evening when the market had gorgeous root vegetables and a stash of purple yams. The mingling aromas of cinnamon and roasting squash always bring out winter comfort.
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
- Prepare Roasted Vegetables:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread in a single layer. Roast 30–35 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 15–18 minutes until water is absorbed. Fluff with a fork and set aside.
- Make Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness or coconut milk as desired.
- Make Pistachio&Maple Crumble:
- Heat a nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir constantly 2–3 minutes until sticky and glossy. Spread on parchment to cool.
- Assemble & Serve:
- Divide quinoa into four bowls. Top with roasted vegetables, a dollop of ube&coconut purée, sprinkle pistachio&maple crumble, greens, pomegranate seeds, and feta if using. Garnish with microgreens. Serve warm.
Save This recipe brought everyone to the table, especially when topping their bowls with pomegranate seeds and warm pistachios. Even picky eaters found colors and textures they loved.
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)
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Save These bowls bring together bold flavors and vibrant winter produce, ready in about an hour. Enjoy the warmth and comfort at every bite.
Recipe Questions & Answers
- → How can I customize the grain base?
You can use quinoa, brown rice, or even farro for the base—adjust cooking times according to the grain.
- → Is there a substitute for ube?
Purple sweet potato works well in place of ube, offering similar flavor and color for the purée.
- → Can I make this dish vegan?
Omit feta cheese or replace with a plant-based alternative for a fully vegan option.
- → What toppings add extra texture?
Pistachio-maple crumble, fresh greens, pomegranate seeds, and microgreens all provide crunch and freshness.
- → How do I boost protein in the bowls?
Add roasted chickpeas, lentils, or tofu to increase protein while keeping the dish vegetarian.
- → What wine pairs well?
A dry Riesling complements the spices, or try spiced chai tea for a non-alcoholic pairing.