Spiced Winter Bowls Vegetables (Print)
Cozy, vibrant winter bowls with spiced vegetables, creative grains, and unique, flavorful toppings.
# Components:
→ 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 - Seeds from 1 small pomegranate
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, coat butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper. Spread evenly on the baking sheet and roast for 30–35 minutes, turning once, until golden and tender.
03 - Combine quinoa (or brown rice) and water with salt in a medium saucepan. Bring to boil, reduce heat, cover, and simmer for 15–18 minutes until water is absorbed. Fluff grains with a fork and reserve.
04 - In a blender or food processor, combine mashed ube, coconut milk, maple syrup, and a pinch of salt. Blend until smooth, adjusting sweetness or consistency with maple syrup or coconut milk as desired.
05 - In a nonstick skillet over medium heat, sauté chopped pistachios with maple syrup, ground cardamom, and salt for 2–3 minutes until sticky and glossy. Transfer to parchment paper to cool.
06 - Spoon cooked quinoa into four individual serving bowls. Arrange roasted vegetables on top, add a generous dollop of ube-coconut purée, sprinkle with pistachio-maple crumble, chopped spinach or kale, pomegranate seeds, and feta cheese if preferred. Garnish with microgreens.
07 - Serve bowls warm immediately.
# Expert Advice:
01 -
- Filled with seasonal vegetables and flavorful spices
- Easy to customize for different diets and toppings
02 -
- Pistachios and feta contain allergens&check all labels if sensitive
- You can swap ube for purple sweet potato with similar results
03 -
- Make it vegan by omitting feta or using a plant-based cheese
- Wine pairing works well, but spiced chai tea also complements the warming flavors