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.
I first created these bowls when craving something hearty but vibrant. The blend of spiced vegetables and creamy ube-coconut always brings comfort on cold evenings.
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 & Roast Vegetables:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on baking sheet in single layer. Roast 30–35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- While vegetables roast, combine quinoa and water in saucepan with salt. Bring to boil, reduce heat, cover, and simmer for 15–18 minutes until water is absorbed and quinoa is fluffy. Set aside.
- Make Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and pinch salt until smooth. Adjust sweetness and coconut milk if desired.
- Prepare Pistachio&Maple Crumble:
- Heat nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir constantly 2–3 minutes until sticky and glossy. Spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa into bowls. Top with roasted vegetables, dollop of ube&coconut purée, sprinkle of pistachio&maple crumble, greens, pomegranate seeds, feta if using, and microgreens.
- Serve:
- Enjoy warm.
Save Sharing these bowls at family gatherings always brings smiles. Everyone loves adding their own favorite toppings and it’s now a winter tradition.
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). Always check labels for gluten or cross-contamination.
Nutritional Information
Per serving: 410 calories, 16 g fat, 59 g carbohydrates, 9 g protein
Save Try these bowls with a dry Riesling or spiced chai. The cozy flavors and textures will brighten any chilly evening.
Kitchen Guide
- → Can the grain base be substituted?
Yes, quinoa may be swapped for brown rice or other favorite grains to suit taste or dietary preferences.
- → What if ube is unavailable?
Purple sweet potato is an excellent substitute, providing similar color and texture for the purée.
- → Are there vegan alternatives?
Omit feta or use plant-based cheese to keep the bowl vegan while retaining creaminess and flavor depth.
- → How can protein be boosted?
Roasted chickpeas or lentils can be added for extra protein and texture without altering the dish's harmony.
- → What wine pairs well?
A dry Riesling complements the warming spices, while spiced chai tea suits non-alcoholic pairings.
- → Is this bowl gluten-free?
Yes, all components are naturally gluten-free but check all packaged ingredients for cross-contamination.