Save A cozy, nutrient-rich bowl featuring roasted winter vegetables seasoned with warming spices and creative toppings like pistachio-maple and ube-coconut. Perfect for chilly days, these bowls are customizable for the season and work well for vegetarian or gluten-free diets.
I created these spiced winter bowls on a snowy afternoon and my friends loved the sweet and savory layers, especially the pistachio-maple crunch. It's become my go-to for cozy dinners throughout the season.
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 (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) and line a baking sheet with parchment paper. Toss squash, sweet potato, and red onion in olive oil and spices. Spread on baking sheet and roast for 30–35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- While vegetables roast, simmer quinoa and water with salt in a saucepan for 15–18 minutes until water is absorbed. Fluff with fork and set aside.
- Prepare Ube-Coconut Purée:
- Blend cooked ube, coconut milk, maple syrup, and pinch of salt until smooth. Adjust sweetness or coconut milk to taste.
- Make Pistachio-Maple Crumble:
- Heat nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir 2–3 minutes until sticky and glossy. Spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa into four bowls. Top each with roasted vegetables, a dollop of ube-coconut purée, sprinkle with pistachio-maple crumble, chopped greens, pomegranate seeds, feta, and microgreens.
- Serve:
- Serve bowls warm and enjoy.
Save Last winter, my family gathered for a cozy meal and everyone personalized their bowl with extra crumble or greens. It sparked a fun tradition of building creative bowls together.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Allergen Information
This recipe contains tree nuts and optional dairy. Always check labels to avoid gluten or cross-contamination, especially if serving sensitive guests.
Nutritional Information
Per serving: Calories 410, Total Fat 16 g, Carbohydrates 59 g, Protein 9 g.
Save Finish these bowls with a sprinkle of microgreens and enjoy while warm. Keep extra toppings on hand for everyone to customize.
Recipe Help & FAQs
- → Can I substitute butternut squash in this dish?
Yes, you can use pumpkin or acorn squash in place of butternut squash for varied flavor and texture.
- → Is ube necessary for the purée?
No, purple sweet potato is a great substitute if you can't find ube, offering similar color and taste.
- → How do I make this bowl vegan?
Omit feta cheese or choose a plant-based alternative to keep the dish vegan friendly.
- → Can I add extra protein?
Absolutely! Roasted chickpeas or lentils are delicious additions for extra protein and heartiness.
- → What grains can be used as a base?
Quinoa and brown rice both work well; feel free to substitute with your favorite cooked grain.
- → Are nuts required for the crumble?
Pistachios add crunch, but you can swap with sunflower seeds for a nut-free version.