Save 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.
On my first icy evening of the season, I made these spiced bowls for my family. The mix of roasted veggies and sweet ube&coconut was such a hit, everyone asked for seconds.
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 (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
- Preheat & Prepare:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season & Roast:
- Toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on the baking sheet. Roast for 30–35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- Combine quinoa and water in a saucepan with salt. Bring to a boil, 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 salt until smooth. Adjust to taste if needed.
- Prepare Crumble:
- Heat a nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir 2–3 minutes until sticky and glossy. Cool on parchment.
- Assemble Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, ube&coconut purée, pistachio&maple crumble, greens, pomegranate seeds, feta if using, and microgreens.
- Serve:
- Serve warm.
Save The first time I served this, my kids loved how each topping made their bowl unique. These bowls are now a winter weekend tradition at our table.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Allergen Information
Contains tree nuts (pistachios) and dairy (feta, optional). Readers should check all ingredient labels for gluten or cross-contamination if necessary.
Nutritional Information (per serving)
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Save Serve these colorful bowls with spiced chai tea for a nourishing, cozy meal. Double the batch for easy weekday lunches!
Recipe FAQ
- → Which vegetables work best for roasting in this bowl?
Butternut squash, sweet potato, and red onion roast well, offering both sweetness and savory depth. You can also use carrots, parsnips, or other seasonal winter vegetables for variety.
- → Can quinoa be substituted for another grain?
Yes, brown rice, farro, or millet are great alternatives. Adjust cooking times as needed based on the grain chosen for optimal texture.
- → Is ube easy to find, and can it be replaced?
If ube is unavailable, substitute with purple sweet potato for a similarly vibrant color and sweet flavor. Both blend well with coconut milk and maple syrup.
- → How do you make this bowl vegan?
Omit feta cheese or replace it with a plant-based cheese. Ensure all toppings and condiments are vegan-friendly to maintain a plant-based profile.
- → Do you have any topping recommendations?
Fresh baby spinach, kale, pomegranate seeds, and microgreens add crunch and brightness. Roasted chickpeas or lentils can boost protein and heartiness.
- → What type of wine or beverage pairs well?
Try pairing with a dry Riesling to balance the spices, or sip spiced chai tea for a warming, non-alcoholic option on cold days.