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 started making spiced winter bowls on weekends when I wanted a comforting main dish but also something fun and vibrant. It became a household favorite, especially with creative garnishes and bold flavors.
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 in a single layer. Roast for 30&35 minutes, turning once, until golden and tender.
- Cook the Grains:
- 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.
- 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 the 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, ube&coconut purée, pistachio&maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Save My kids love sprinkling their own toppings, especially the pomegranate seeds and pistachio crumble. It remains a favorite comfort meal after a cozy family day indoors.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor
Allergen Information
Pistachios and optional feta cheese are allergens. Always check labels if gluten is a concern.
Nutritional Information
Per serving: Calories 410, Total Fat 16 g, Carbohydrates 59 g, Protein 9 g
Save Try adapting the bowl with your favorite grains or greens for added variety. Enjoy this cozy dish on chilly days for vibrant comfort.
Recipe Questions
- → Can I use different grains instead of quinoa?
Yes, brown rice or other grains work perfectly as the bowl base. Adjust cooking times as needed.
- → What if I can't find ube?
Substitute with purple sweet potatoes, which offer a similar color and texture for the purée.
- → How do I make this dish vegan?
Omit feta cheese or choose a plant-based alternative for a fully vegan option.
- → Is this suitable for gluten-free diets?
Yes, if you use certified gluten-free grains and ensure toppings are free from cross-contamination.
- → Can this bowl be prepared ahead?
Roast vegetables and prepare purée in advance, then assemble with fresh toppings when serving.
- → How can I enhance protein content?
Add roasted chickpeas, lentils, or tempeh for a nutritious boost.