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 created these spiced winter bowls when craving something both hearty and colorful during a cold snap. Roasting the vegetables transforms them sweet and soft, and all the toppings add a festive touch.
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 butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on the baking sheet in a single layer. 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 chopped pistachios, maple syrup, cardamom, and salt. Stir constantly for 2–3 minutes until pistachios are sticky and glossy. Spread on parchment to cool.
- Assemble:
- Divide cooked quinoa into four bowls. Top with roasted vegetables, a generous dollop of ube&coconut purée, sprinkle pistachio&maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Pin It My family loves building their own bowls and picking the toppings they like best. These are always a hit on weeknights or cozy weekends.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, and a blender or food processor for the purée
Allergen Information
Contains tree nuts (pistachios) and dairy (feta cheese, optional). Be sure to check all product labels for gluten or cross-contamination if required.
Nutritional Information
Per serving: Calories 410, Total Fat 16 g, Carbohydrates 59 g, Protein 9 g
Pin It With each bite, you get warmth, color, and a burst of flavor. It's a dish that brings friends and family together all season long.
Recipe Questions & Answers
- → Can I substitute ube for another ingredient?
Yes, purple sweet potato works well if ube is unavailable and provides a similar texture and color.
- → How do I make this dairy-free?
Simply omit the feta cheese or use a plant-based cheese alternative to keep the bowls dairy-free.
- → Which grains are best for the base?
Quinoa or brown rice both work well, offering hearty texture and absorbing the spices nicely.
- → What are the main spices used?
Cinnamon, cumin, smoked paprika, and cardamom add depth and warmth to the roasted vegetables and crumble.
- → Are there suggested protein add-ins?
Roasted chickpeas or lentils make excellent additions for extra protein and a more filling bowl.
- → What toppings enhance the flavor?
Pomegranate seeds, chopped greens, and microgreens add freshness, crunch, and color to each serving.