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 especially cold evenings, I crave meals that feel both warming and vibrant. These spiced winter bowls always cheer me up, and my friends love coming over to customize their own with extra toppings.
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
- Prepare Vegetables:
- Preheat oven to 400 <f> (200 &lc>). Line a baking sheet with parchment paper. Toss squash, sweet potato, and onion with olive oil, spices, salt, and pepper. Spread on baking sheet. Roast for 30 35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- While vegetables roast, combine quinoa and water with salt in a 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 as needed.
- Make Pistachio Maple Crumble:
- Heat nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir 2 3 minutes until sticky and glossy. Spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, ube coconut purée, pistachio maple crumble, chopped greens, pomegranate seeds, feta if using, and microgreens.
- Serve:
- Serve warm and enjoy.
Save These bowls are now a winter tradition in my family. My kids love sprinkling pomegranate seeds and pistachio on top, and we always end up talking about our favorite creative combinations around the 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). Check all product 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 bowls warm for the best flavor. Let everyone add their favorite toppings for fun and a pop of color.
Recipe FAQs
- → Can I substitute the ube with another ingredient?
Yes, you can swap ube for purple sweet potato to maintain the vibrant color and creamy texture.
- → Is there a way to make these bowls vegan?
Simply omit the feta or use a plant-based cheese alternative to suit a vegan diet.
- → What grains work best for the base?
Quinoa is recommended for its nutty flavor, but brown rice is also a great substitute for a more traditional bowl.
- → Which toppings help add extra protein?
Roasted chickpeas or lentils are excellent options for boosting protein in your bowls.
- → What drinks pair well with this bowl?
A dry Riesling accompanies the warming flavors nicely, or opt for fragrant spiced chai tea.
- → Are these bowls gluten-free?
Yes, as long as all ingredients and toppings used are verified gluten-free including grains and cheese options.