Pin it 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 after discovering ube at a local market. The combination of roasted veggies with sweet and nutty toppings created a comfort meal I keep coming back to in colder months.
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 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 the baking sheet. 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 boil, reduce heat, cover, and simmer for 15–18 minutes until water is absorbed. Fluff with fork.
- 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 a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir for 2–3 minutes until pistachios get sticky and glossy. Spread to cool.
- Assemble Bowls:
- Divide quinoa into four bowls. Top each with roasted vegetables, ube-coconut purée, pistachio-maple crumble, greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Enjoy warm.
Pin it Serving these bowls with family brings a burst of color and flavor to our dinner table when the days get cold.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, and blender or food processor for the purée are helpful in prepping this dish.
Allergen Information
Contains tree nuts with pistachios and dairy with feta cheese if included. Always check labels for gluten if you have sensitivities.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 59 g carbohydrates, and 9 g protein.
Pin it Share these spiced bowls with friends for a warm, nutritious meal that feels special every time. Adjust toppings to suit the season or your favorites for extra variety!
Recipe FAQs
- → How do I roast the vegetables for best flavor?
Toss squash, sweet potato, and onion with olive oil and spices. Roast on a lined sheet at 400°F until golden and tender.
- → Can I substitute ube if it isn’t available?
Yes, purple sweet potato works well. Mash and blend with coconut milk and maple syrup for similar flavor and color.
- → Is this bowl gluten-free and vegetarian?
It is naturally gluten-free and vegetarian. Choose plant-based feta for a vegan version and verify ingredient labels.
- → What crunchy topping is included?
Pistachios toasted with maple syrup and cardamom create a nutty, sweet crumble that adds contrasting texture.
- → How do I assemble and serve the bowl?
Layer cooked quinoa, roasted vegetables, dollops of ube-coconut purée, crunch, greens, pomegranate, and feta. Serve warm.
- → What can I pair with this dish?
A dry Riesling or spiced chai tea pairs beautifully, complementing the warming spices and comforting flavors.