Save to Pinterest 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 these Spiced Winter Bowls on a frosty evening when I wanted something both hearty and fresh. Each component brings its own texture and color, making it a joy to create—and eat!
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 the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss the squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on the baking sheet in a single layer. Roast for 30–35 minutes, turning once, until golden and tender.
- Cook the Grain Base:
- While vegetables roast, combine quinoa and water in a saucepan with 1/2 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes until water is absorbed. Fluff with a fork and set aside.
- Make the Ube-Coconut Purée:
- For the ube-coconut purée, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness or coconut milk as desired.
- Prepare Pistachio-Maple Crumble:
- For the pistachio-maple crumble, heat a nonstick skillet over medium heat. Add the pistachios, maple syrup, cardamom, and salt. Stir constantly for 2–3 minutes until pistachios are sticky and glossy. Spread on parchment to cool.
- Assemble Your Bowl:
- To assemble, divide quinoa into four bowls. Top with roasted vegetables, a generous dollop of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens. Serve warm.
Save to Pinterest These bowls have become a family weekend favorite. My kids love adding extra pomegranate seeds for a burst of sweetness, and sometimes we let everyone build their own bowl.
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 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 to Pinterest Enjoy this bowl warm for maximum comfort. Feel free to experiment with toppings and grains to suit your mood and pantry.
Recipe FAQs
- → Can I substitute ube in the purée?
Yes, purple sweet potato is a great alternative if ube isn’t available, offering a similar color and texture.
- → How do I make this vegan?
Simply omit feta cheese or use a plant-based alternative for a wholly vegan bowl.
- → What grains can I use for the base?
Quinoa or brown rice are ideal for this bowl, but other grains like farro or millet can work well too.
- → Can I add protein to these bowls?
Roasted chickpeas or lentils make excellent protein additions and blend well with the other flavors.
- → How do I ensure the vegetables are evenly roasted?
Spread vegetables in a single layer on the baking sheet and turn them halfway during roasting for best results.
- → What pairs well as a drink?
A dry Riesling or spiced chai tea complements the warming spices and sweet notes in these bowls.