Spiced Winter Bowls (Print Version)
Indulge in roasted winter vegetables, quinoa, and colorful toppings for a cozy, nourishing bowl.
# What You’ll Need:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
03 - 1 medium red onion, cut into wedges
04 - 2 tablespoons olive oil
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
→ Grain Base
10 - 1 cup quinoa or brown rice, rinsed
11 - 2 cups water
12 - 1/2 teaspoon salt
→ Ube-Coconut Purée
13 - 1 cup cooked ube, mashed
14 - 1/3 cup coconut milk
15 - 1 tablespoon maple syrup
16 - Pinch of salt
→ Pistachio-Maple Crumble
17 - 1/2 cup shelled pistachios, roughly chopped
18 - 1 tablespoon maple syrup
19 - 1/4 teaspoon ground cardamom
20 - Pinch of salt
→ Fresh Toppings
21 - 1 cup baby spinach or kale, chopped
22 - Seeds from 1 small pomegranate
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# How to Make It:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and pepper in a large mixing bowl. Arrange vegetables in a single layer on the lined baking sheet. Roast for 30 to 35 minutes, turning halfway, until vegetables are tender and golden.
03 - Combine quinoa or brown rice, water, and salt in a medium saucepan. Bring to a boil, then reduce to low heat, cover, and simmer for 15 to 18 minutes until water is absorbed. Fluff grains with a fork and set aside.
04 - Blend mashed ube, coconut milk, maple syrup, and a pinch of salt in a blender or food processor until smooth. Adjust sweetness or coconut milk to taste.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and a pinch of salt. Stir continuously for 2 to 3 minutes until pistachios become sticky and glossy. Transfer to parchment paper and allow to cool.
06 - Divide cooked grains evenly among four bowls. Top each with roasted vegetables, a dollop of ube-coconut purée, pistachio-maple crumble, chopped baby greens, pomegranate seeds, and crumbled feta if desired. Garnish with microgreens.
07 - Serve warm and enjoy.
# Additional Tips::
01 -
- Nutrient-rich and satisfying
- Easily customizable for different vegetables and toppings
02 -
- Swap ube for purple sweet potato if unavailable
- This bowl is easily made vegan by omitting feta or using plant-based cheese
03 -
- Add roasted chickpeas or lentils for more protein
- Pair with dry Riesling or spiced chai tea for a cozy meal