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 snowy weekend of the year, I served these spiced winter bowls to friends and family and it instantly became our go-to comfort food. The colorful layers and bold flavors make every chilly night feel special.
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 a baking sheet with parchment paper. Toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread evenly and roast for 30 to 35 minutes, turning once, until golden and tender.
- Cook the Grain Base:
- Combine quinoa and water with salt in a saucepan. Bring to boil, reduce heat, cover, and simmer 15 to 18 minutes until water is absorbed. Fluff and set aside.
- Prepare Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and salt until smooth. Adjust sweetness or coconut milk if desired.
- Make Pistachio&Maple Crumble:
- Heat nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir 2 to 3 minutes until 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. Garnish with microgreens.
- Serve:
- Serve warm.
Save I love making these bowls with my kids on weekends. They each pick their favorite toppings and we bond over trying new flavor combinations together.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, and a blender for making the purée are needed for this recipe.
Allergen Information
Contains tree nuts (pistachios) and dairy (feta, optional). Check all product labels to ensure gluten-free and prevent cross-contamination if it&s a concern.
Nutritional Information
Each serving has approximately 410 calories, 16 g total fat, 59 g carbohydrates, and 9 g protein, making this a balanced and hearty vegetarian meal.
Save Enjoy these vibrant winter bowls straight from the oven, or meal-prep them for nutritious lunches all week long.
Recipe FAQs
- → Can I substitute ube in the purée?
Yes, you may use purple sweet potato as an alternative to ube for a similar taste and color.
- → What grains work best as a base?
Quinoa is recommended, but brown rice or even millet can be used for a hearty foundation.
- → How do I make this dairy-free?
Simply omit the feta cheese or use a plant-based cheese substitute to make it dairy-free.
- → Is this dish suitable for meal prep?
Absolutely! Prepare the components ahead and assemble bowls just before serving for easy meals.
- → Which topping adds crunch and flavor?
The pistachio-maple crumble provides both crunchy texture and a subtle, sweet spiced note.
- → What beverage pairs well?
A dry Riesling or spiced chai tea complements the warming flavors and spices in the bowl.