Spiced Winter Bowls Fusion (Print View)
Enjoy a vibrant winter bowl filled with roasted veggies, grains, and unique savory-sweet toppings. Great for chilly nights.
# 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 substitute brown rice)
11 - 2 cups water
12 - 1/2 teaspoon salt
→ Ube-Coconut Purée
13 - 1 cup cooked purple yam (ube), 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 - Toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper in a large mixing bowl. Spread evenly on the prepared baking sheet. Roast for 30 to 35 minutes, turning once, until tender and caramelized.
03 - While vegetables roast, combine quinoa and water with 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 15 to 18 minutes until water is absorbed. Fluff gently with a fork and set aside.
04 - Blend mashed purple yam with coconut milk, maple syrup, and a pinch of salt in a blender or food processor until completely smooth. Adjust sweetness or coconut milk as needed to achieve desired consistency.
05 - Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and a pinch of salt. Stir constantly for 2 to 3 minutes until pistachios become sticky and glossy. Transfer to parchment to cool and crisp.
06 - Divide warm quinoa among four bowls. Top each with roasted vegetables, a generous spoonful of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and feta cheese if preferred. Garnish with microgreens as desired.
07 - Present bowls warm and enjoy immediately.
# Expert Advice:
01 -
- Easy to customize for seasonal vegetables
- Packed with warming spices and nutrient-dense toppings
02 -
- Swap ube for purple sweet potato if unavailable
- Contains tree nuts and dairy (feta, optional)
Check all labels for gluten or cross-contamination
03 -
- Roast vegetables in a single layer for maximum golden edges
- Prep toppings ahead for speedy weeknight assembly