Save to Pinterest 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 crafted these spiced winter bowls on a frosty weekend, inspired by seasonal produce and my love for vibrant flavors. They have become a regular request in my house whenever everyone wants something cozy but exciting.
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
- Prep Oven and Vegetables:
- Preheat 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 Vegetables:
- 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 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 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 to Pinterest My kids love customizing their bowls with extra crumble and pomegranate seeds. It&s always a happy, colorful moment around the table on winter nights.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Allergen Information
Contains tree nuts (from pistachios) and dairy (feta, optional). Always check ingredient labels if you need to avoid gluten or cross-contamination.
Nutritional Information
Per serving: Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Save to Pinterest Bright colors and bold flavors make this bowl special for both weeknights and gatherings. Enjoy every bite and the warmth it brings.
Common Recipe Questions
- → Which vegetables are best for roasting in this bowl?
Butternut squash, sweet potato, and red onion are ideal, but you can swap in other winter vegetables as desired.
- → Is quinoa necessary or can I use a different grain?
Quinoa is recommended for its texture, but brown rice or other grains work well too.
- → What if I can't find ube?
Purple sweet potato is a great substitute for ube and will give similar color and flavor.
- → How can I make this bowl vegan?
Simply omit the feta cheese or use a plant-based alternative for a fully vegan dish.
- → Are there options for added protein?
Add roasted chickpeas or lentils for an extra protein boost, making the meal more filling.