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 highly customizable for the season.
The first time I made these spiced winter bowls was on a frosty evening when I craved something hearty and flavorful but also light enough to fuel me through a busy week. The pistachio&maple crumble and ube&coconut purée made every bite unique, and it quickly became a go-to comfort meal for my family.
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
- Prep & Roast Vegetables:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on the baking sheet in a single layer. Roast for 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.
- Prepare 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 nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2–3 minutes until pistachios are sticky and glossy. Spread on parchment paper to cool.
- Assemble Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, ube&coconut purée, pistachio&maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Save Our family loves gathering around the table to layer up their own bowls with all the colorful toppings. Even picky eaters get excited to try the crunchy pistachios and tangy pomegranate seeds.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor for purée
Nutritional Information
Per serving: 410 calories, 16 g total fat, 59 g carbohydrates, 9 g protein
Wine Pairing & Variations
Pair with dry Riesling or spiced chai tea for a warming touch. Make vegan by omitting feta or using plant-based cheese. Add roasted chickpeas or lentils for extra protein boost.
Save Try switching up the grain base or seasonal vegetables for endless combinations. Tuck in and let these vibrant bowls warm you up from the inside out.
Recipe FAQ
- → Can I substitute ube with another ingredient?
Yes, you can use purple sweet potato as an alternative to ube if it’s unavailable. Both provide a similar texture and color for the purée.
- → How do I make this bowl vegan?
To make it vegan, simply omit the feta cheese or replace it with a plant-based alternative that matches your preference.
- → What grains work best for the base?
Quinoa is suggested for a protein-rich option, but brown rice or any cooked grain such as millet or farro can be used based on taste and dietary needs.
- → Is this dish gluten-free?
Yes, as long as you use gluten-free grains like quinoa and check ingredient labels, the bowl remains suitable for gluten-free diets.
- → Can extra protein be added?
Absolutely. Roasted chickpeas or lentils make excellent additions for more protein and texture, keeping the bowl hearty and filling.
- → What wine pairs well with these flavors?
A dry Riesling pairs nicely, complementing both sweet and spicy notes. For a non-alcoholic choice, try spiced chai tea.