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 tried crafting these spiced winter bowls during a snowy evening looking for comfort food that didn't weigh me down. The combination of creamy ube-coconut and crunchy pistachio-maple topping quickly became my go-to for weeknight dinners.
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 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 on baking sheet. Roast 30–35 minutes, turning once, until golden and tender.
- Prepare Grain Base:
- While vegetables roast, combine quinoa and water in a saucepan with 1/2 teaspoon salt. Bring to boil, reduce heat, cover and simmer 15–18 minutes until water is absorbed. Fluff 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 if desired.
- Prepare Pistachio&Maple Crumble:
- Heat nonstick skillet over medium. Add pistachios, maple syrup, cardamom and salt. Stir constantly 2–3 minutes until pistachios are sticky and glossy. Spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, generous dollop of ube&coconut purée, sprinkle pistachio&maple crumble, chopped greens, pomegranate seeds and feta if using. Garnish with microgreens.
- Serve:
- Serve bowls warm.
Save Sharing this bowl with family on a frosty weekend became our new tradition. Even picky eaters loved choosing their own toppings and mixing everything together.
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 verify ingredient labels for gluten or possible cross contamination.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 59 g carbohydrates, 9 g protein.
Save Let everyone build their own bowl and add a drizzle more maple for sweetness. Enjoy immediately for best texture and flavor.
Kitchen Guide
- → What vegetables are best for the base?
Winter favorites like butternut squash, sweet potato, and red onion deliver both flavor and texture. Feel free to mix with carrots or parsnips for variety.
- → Can I substitute the quinoa with other grains?
Brown rice, farro, or millet work well. Choose your favorite gluten-free or whole grain option for the base.
- → Is there a vegan option for the bowl?
Omit feta or use plant-based cheese for a fully vegan bowl. Consider adding roasted chickpeas for extra protein.
- → What can replace ube in the purée?
Purple sweet potato is an excellent substitute if ube isn’t available. The sweetness and color are similarly vibrant.
- → How do I make the pistachio-maple crumble?
Roast pistachios with maple syrup, cardamom, and salt in a skillet until glossy and sticky, then cool and crumble.
- → Are there allergens to consider?
Bowls contain tree nuts (pistachios) and optional dairy (feta). Check ingredients for gluten contamination if needed.