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 made this bowl on a snowy winter evening when my family craved something colorful and nourishing. We loved how the creamy ube-coconut swirl brightened up the roasted vegetables, and every bite felt like a cozy treat.
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
- Roast the Vegetables:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. In a bowl, toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on baking sheet in a single layer. Roast 30–35 minutes, turning once, until golden and tender.
- Cook the Grain Base:
- While vegetables roast, combine quinoa and water with salt in saucepan. Bring to boil, reduce heat, cover, and simmer 15–18 minutes until water is absorbed. Fluff with fork and set aside.
- Make Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and pinch of salt until smooth. Adjust sweetness or coconut milk to taste.
- Prepare Pistachio&Maple Crumble:
- Heat nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir 2–3 minutes until pistachios are sticky and glossy. Spread on parchment to cool.
- Assemble the Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, ube&coconut purée, pistachio&maple crumble, chopped greens, pomegranate seeds, and feta (if using). Garnish with microgreens.
- Serve:
- Serve warm.
Save One chilly Sunday, we gathered in the kitchen to build these bowls together. My kids loved sprinkling the pomegranate seeds, and it quickly became our favorite winter comfort food.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor
Allergen Information
Contains tree nuts (pistachios) and dairy (feta, optional). Always check ingredient labels for gluten or cross-contamination risk.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 59 g carbohydrates, 9 g protein.
Save Serve these spiced winter bowls warm and enjoy a flavorful, nutritious meal in every bite. Let everyone build their own bowl for maximum fun.
Recipe FAQ
- → Can I use a different grain base?
Yes, brown rice, farro, or millet can replace quinoa for varied texture and flavor.
- → What alternatives are there for ube?
Purple sweet potato works well if ube is unavailable, maintaining color and taste.
- → How do I make it vegan?
Skip feta cheese or use a plant-based substitute; all other components are fully vegan-friendly.
- → Is the pistachio-maple crumble essential?
It adds crunch and flavor, but can be omitted or replaced with roasted sunflower or pumpkin seeds for allergy-friendly options.
- → Can I prepare components ahead of time?
Yes, roast vegetables, cook quinoa, and make purée and crumble a day ahead for easy assembly later.