Save A cozy, nutrient-rich bowl featuring roasted winter vegetables, warming spices, and creative toppings like pistachio&ndashmaple and ube&ndashcoconut. Perfect for chilly days and customizable for the season.
I first made these spiced winter bowls on a frosty evening when I craved comfort and color. The blend of warming spices and vibrant toppings quickly became a family favorite.
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&ndashCoconut Purée: 1 cup cooked ube (purple yam), mashed, 1/3 cup coconut milk, 1 tablespoon maple syrup, Pinch of salt
- Pistachio&ndashMaple 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 the 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&ndash35 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&ndash18 minutes until water is absorbed. Fluff with a fork and set aside.
- Make the ube&ndashcoconut purée:
- Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness or coconut milk as desired.
- Prepare the pistachio&ndashmaple crumble:
- Heat a nonstick skillet over medium heat. Add the pistachios, maple syrup, cardamom, and salt. Stir constantly for 2&ndash3 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&ndashcoconut purée, a sprinkle of pistachio&ndashmaple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Save Gathering around a big pot of roasted vegetables with my family during winter feels like a celebration. Everyone loves building their own bowl, and it's a great way to sneak in extra veggies.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Nutritional Information (per serving)
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Recipe Notes
Swap ube for purple sweet potato if unavailable. Make vegan by omitting feta or using plant&ndashbased cheese. Add roasted chickpeas or lentils for extra protein. Wine pairing: Try a dry Riesling or spiced chai tea.
Save Assemble, serve immediately, and enjoy a warming bowl that brings winter veggies to the spotlight.
Recipe Questions
- → Can I substitute ube if unavailable?
Yes, purple sweet potato is an excellent swap for ube. It offers similar color and texture with mild sweetness.
- → Is this dish gluten-free?
Yes, using quinoa or gluten-free grains keeps it gluten-free. Always check ingredient labels for cross-contamination.
- → Can I make this vegan?
Absolutely! Simply omit the feta cheese or use a plant-based alternative for a vegan-friendly bowl.
- → What protein can I add?
Roasted chickpeas or lentils are great choices to boost protein while maintaining texture and flavor balance.
- → What wine pairs best?
A dry Riesling complements the spices and vegetables, while spiced chai tea is a warming nonalcoholic option.
- → What equipment do I need?
You’ll need a baking sheet, parchment paper, saucepan, mixing bowls, skillet, and a blender or food processor.