Pin 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.
The first time I made these spiced winter bowls was after a snowy afternoon, using extra sweet potato and experimenting with ube for a pop of color. Our kitchen smelled amazing, and everyone built their own bowl with favorite 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
- Roast Vegetables:
- Preheat the 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 the baking sheet. Roast for 30–35 minutes, turning once, until golden and tender.
- Cook Grain:
- While vegetables roast, combine quinoa and water with 1/2 teaspoon salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes until water is absorbed. Fluff with a fork.
- Prepare Ube-Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness or coconut milk as desired.
- Make Pistachio-Maple Crumble:
- Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir for 2–3 minutes until pistachios are sticky and glossy. Spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa into bowls. Top with roasted vegetables, ube-coconut purée, pistachio-maple crumble, chopped greens, pomegranate seeds, and feta. Garnish with microgreens.
- Serve:
- Serve warm.
Pin We always share these bowls on Sunday evenings, everyone picking their favorite extras. The bowls become an easy way to celebrate together and use up winter vegetables from our garden.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Nutritional Information
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g per serving
Allergen Information
Contains pistachios (tree nuts) and feta cheese (dairy, optional). Check all labels for hidden gluten if necessary.
Pin Finish your bowls with a squeeze of lemon or extra microgreens for a fresh twist. Enjoy every colorful spoonful!
Recipe Q&A
- → Which vegetables work best in these bowls?
Butternut squash, sweet potatoes, and red onion bring sweetness and earthiness. You can also use carrots or parsnips for variety.
- → Can I substitute purple yam (ube) for another ingredient?
If ube is unavailable, try purple sweet potato or regular sweet potato for a similar creamy texture and vibrant color.
- → How do I make the bowls vegan?
Omit the feta cheese or replace it with your favorite plant-based cheese option.
- → What grains can I use as a base?
Quinoa provides a gluten-free base, but brown rice, wild rice, or farro also work well for different textures.
- → How do I enhance protein content?
Add roasted chickpeas, lentils, or additional nuts and seeds for a protein boost.
- → Are there wine pairings for this dish?
A dry Riesling complements the warming spices, or enjoy with spiced chai tea for a non-alcoholic option.