Pin 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 craving something heartening yet colorful in the colder months. Roasting brings out sweet&savory notes and the creative toppings are always a hit at dinner.
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. Toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on the baking sheet and 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 the 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 the 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 the 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.
Pin My family loves building their own bowls, each picking their favorite components. It brings a little color and fun to the winter table.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Nutrition Information
Per serving: Calories 410, Total Fat 16 g, Carbohydrates 59 g, Protein 9 g
Dietary Notes
Make vegan by omitting feta or using plant-based cheese. Swap ube for purple sweet potato if desired. Add roasted chickpeas or lentils for extra protein.
Pin Finish with extra microgreens and a drizzle of maple syrup if desired. These bowls are nourishing, beautiful, and perfect for gathering.
Recipe Q&A
- → Can I use a different grain base?
Absolutely! Substitute quinoa with brown rice, millet, or even farro for a personalized twist.
- → What if I can't find ube?
Replace ube with purple sweet potato for a similar texture and color in the coconut purée.
- → How can I make these bowls vegan?
Omit feta or use a plant-based cheese alternative to keep the dish entirely plant-based.
- → Are there nut-free options?
Skip the pistachio-maple crumble or use toasted sunflower seeds for a nut-free topping.
- → Can I prepare components ahead?
Yes, roast vegetables and cook grains in advance for easy assembly and time-saving during busy evenings.
- → What wine pairs well?
Try a dry Riesling or spiced chai tea to complement the warm spices and vegetables.