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 these spiced winter bowls on a snowy evening when I wanted something both hearty and vibrant. The blend of textures and the hint of sweet maple always make these a favorite at home.
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). In a large bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on a baking sheet lined with parchment paper. Roast for 30&35 minutes, turning once, until golden and tender.
- Prepare the Grain Base:
- While vegetables roast, combine quinoa and water in a saucepan with 1/2 teaspoon 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.
- 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.
- Prepare Pistachio&Maple Crumble:
- Heat a 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 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.
Save These bowls are a staple at our family’s winter gatherings, and everyone loves to choose their favorite toppings for a personal touch.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor
Allergen Information
This bowl contains tree nuts (pistachios) and dairy (feta if using). If gluten-free is needed, always check labels for cross-contamination.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 59 g carbohydrates, 9 g protein
Save Layer the bowls just before serving for best texture and flavor. Enjoy warm on a chilly night!
Recipe FAQ
- → How do I roast the winter vegetables?
Toss squash, sweet potato, and red onion in olive oil and spices. Spread on a baking sheet and roast at 400°F for 30–35 minutes.
- → Can I substitute ube in the purée?
Yes, purple sweet potato works well if ube is unavailable. It gives a similarly vibrant color and creamy texture.
- → What grains can I use as a base?
Quinoa is recommended, but brown rice or other cooked grains like millet are good options for variety.
- → Is the dish vegan or gluten-free?
It’s gluten-free by default. Make it vegan by omitting feta or using a plant-based cheese alternative.
- → How can I add extra protein to the bowl?
Add roasted chickpeas, lentils, or even grilled tofu for a heartier, protein-rich variation.
- → What’s a good wine or drink pairing?
A dry Riesling or spiced chai tea complements the warming flavors and seasonal ingredients beautifully.
- → Are there any allergen concerns?
The dish contains tree nuts and optional dairy. Check all ingredient labels for gluten or cross-contamination.