Spiced Winter Bowls Fusion (Printer View)
Roasted vegetables meet quinoa, ube-coconut purée, and pistachio-maple crumble in a comforting winter bowl.
# 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 or brown rice, rinsed
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 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 salt
→ Fresh Toppings
21 - 1 cup baby spinach or kale, chopped
22 - 1 small pomegranate, seeds only
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Method:
01 - Preheat oven to 400°F and line baking sheet with parchment paper.
02 - In a mixing bowl, combine butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread evenly on prepared baking sheet and roast for 30–35 minutes, turning once, until vegetables are caramelized and tender.
03 - Combine quinoa or brown rice with water and salt in a medium saucepan. Bring to a boil, cover, reduce heat, and simmer 15–18 minutes until liquid is absorbed. Fluff with a fork and keep warm.
04 - Blend cooked ube, coconut milk, maple syrup, and a pinch of salt in a blender or food processor until smooth. Adjust coconut milk for consistency if needed.
05 - Heat a nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir continuously for 2–3 minutes until pistachios are sticky and glossy, then transfer to parchment paper to cool.
06 - Divide cooked grains into four bowls. Layer roasted vegetables, a generous spoonful of ube-coconut purée, and a sprinkle of pistachio-maple crumble. Top with chopped greens, pomegranate seeds, feta cheese if desired, and garnish with microgreens.
07 - Serve warm and enjoy immediately.
# Expert Advice:
01 -
- Nutrient-rich fusion of seasonal vegetables and warming spices
- Highly customizable, vegetarian, and naturally gluten&free
02 -
- Swap ube for purple sweet potato if unavailable
- Make vegan by omitting feta or using plant&based cheese
03 -
- Add roasted chickpeas or lentils for extra protein
- Pair with a dry Riesling or spiced chai tea