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 made these spiced winter bowls for my family on the first snowy evening of the year. Everyone loved piling on their own favorite toppings and the warm, comforting flavors made for a memorable dinner.
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 400°F (200°C) and line baking sheet with parchment paper. Toss squash, sweet potato, and onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread in single layer and roast for 30–35 minutes, turning once, until golden and tender.
- Prepare Grain Base:
- Combine quinoa and water with salt in saucepan. Bring to boil, reduce heat, cover, and simmer for 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 and consistency as desired.
- Pistachio&Maple Crumble:
- Heat nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir for 2–3 minutes until sticky and glossy. Spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa among four bowls. Top with roasted vegetables, dollop of ube&coconut purée, sprinkle pistachio&maple crumble, chopped greens, pomegranate seeds, feta, and microgreens as desired.
- Serve:
- Serve bowls warm and enjoy immediately.
Save One of my daughter's friends with a nut allergy tried the bowl with pumpkin seeds instead of pistachio, and it was just as crunchy and delicious. Pomegranate seeds were a surprise favorite for everyone at the table.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, and a blender or food processor for the purée will make preparation smooth and easy.
Allergen Information
This dish contains tree nuts (pistachios) and dairy (feta, optional). Always check labels if you require gluten-free options or wish to avoid cross-contamination.
Nutritional Information
Each serving provides about 410 calories, 16 g total fat, 59 g carbohydrates, and 9 g protein, making these bowls satisfying yet balanced.
Save Customize with whatever greens and grains you have for endless variety. These colorful bowls are a stunning and healthy centerpiece for winter meals.
Recipe FAQs
- → Can I substitute ube in the purée?
Yes, purple sweet potato works well if ube isn't available. Adjust coconut milk for consistency.
- → How can I make this dairy-free?
Simply omit the feta or use a plant-based cheese alternative for a dairy-free version of the dish.
- → What grains can I use instead of quinoa?
Brown rice or other whole grains such as farro or millet make excellent substitutes for quinoa.
- → Is this dish suitable for meal prep?
Yes, components like roasted vegetables and quinoa can be made ahead and assembled just before serving.
- → What proteins pair well with this bowl?
Roasted chickpeas, lentils, or grilled tofu add extra protein and complement the seasonal flavors.