Spiced Winter Bowls Fusion (Print)
Cozy bowls of roasted veggies, grains, vibrant ube-coconut purée, and crunchy pistachio-maple crumble.
# Components:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
03 - 1 medium red onion, cut into wedges
04 - 2 tablespoons olive oil
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
→ Grain Base
10 - 1 cup quinoa, rinsed
11 - 2 cups water
12 - 1/2 teaspoon salt
→ Ube-Coconut Purée
13 - 1 cup cooked ube (purple yam), mashed
14 - 1/3 cup coconut milk
15 - 1 tablespoon maple syrup
16 - Pinch of salt
→ Pistachio-Maple Crumble
17 - 1/2 cup shelled pistachios, roughly chopped
18 - 1 tablespoon maple syrup
19 - 1/4 teaspoon ground cardamom
20 - Pinch of salt
→ Fresh Toppings
21 - 1 cup baby spinach or kale, chopped
22 - Seeds from 1 small pomegranate
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper. Spread evenly on the prepared baking sheet and roast for 30 to 35 minutes, turning once, until vegetables are golden and tender.
03 - While the vegetables roast, combine quinoa and water in a medium saucepan. Add 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer for 15 to 18 minutes until water is absorbed. Fluff the quinoa with a fork.
04 - Blend mashed ube with coconut milk, maple syrup, and a pinch of salt in a blender or food processor until smooth. Adjust sweetness or coconut milk as needed for desired consistency.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, ground cardamom, and salt. Stir constantly for 2 to 3 minutes until pistachios are sticky and glossy. Spread mixture on parchment paper to cool.
06 - Divide cooked quinoa evenly among four bowls. Top each with roasted vegetables, a generous spoonful of ube-coconut purée, pistachio-maple crumble, chopped spinach or kale, pomegranate seeds, and feta cheese if using. Garnish with microgreens as desired.
07 - Present bowls warm for optimal flavor and texture.
# Expert Advice:
01 -
- Customizable for the season
- Nutritious and hearty bowl for cold weather
02 -
- Contains tree nuts (pistachios) and dairy (feta, optional)
- Choose certified gluten-free grains if needed
03 -
- Swap ube for purple sweet potato if unavailable
- Add roasted chickpeas or lentils for extra protein