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 this bowl on one of the coldest days of winter and loved how the roasted vegetables and bold flavors felt instantly comforting and uplifting.
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 the Vegetables:
- Preheat the 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 baking sheet and roast 30–35 minutes, turning once, until golden and tender.
- Prepare Grain Base:
- Combine quinoa and water in a saucepan with 1/2 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer 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.
- Create Pistachio&Maple Crumble:
- Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir constantly 2–3 minutes until pistachios are sticky and glossy. Spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, a generous dollop of ube&coconut purée, a sprinkle of pistachio&maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Serve warm and enjoy.
Save Gathering around the table to build our own winter bowls became a fun and delicious way for the whole family to stay warm and connected.
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 Customize your bowl with seasonal vegetables or experiment with different grain bases. Each bowl is a new adventure in flavor and warmth!
Kitchen Guide
- → Can I substitute quinoa with another grain?
Absolutely! Brown rice or your favorite whole grain works well as a base for these hearty winter bowls.
- → What if I can't find ube?
Swap ube for purple sweet potato or even regular sweet potato for a similar flavor and texture in the purée.
- → How can I make this vegan?
Simply omit the feta cheese or use a plant-based alternative for a completely vegan bowl.
- → Are there nut-free topping options?
You can skip pistachios or use roasted chickpeas, sunflower seeds, or pumpkin seeds for a nut-free crunch.
- → What sides or drinks pair well?
Try with a dry Riesling, spiced chai tea, or pair with a crisp side salad for a balanced meal.
- → Is this dish gluten-free?
Yes, using gluten-free grains and checking labels for cross-contamination ensures a safe, gluten-free experience.