Pin Recipe 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.
On the coldest days, I crave something hearty yet vibrant, and these spiced winter bowls have become my go-to. They are simple to make, full of flavor, and endlessly adaptable depending on what I have in my pantry.
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 baking sheet with parchment paper. Toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread in single layer and roast for 30–35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- While vegetables roast, combine quinoa and water with 1/2 teaspoon salt in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15–18 minutes until water is absorbed. Fluff with fork and set aside.
- Prepare Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and pinch of salt until smooth. Adjust sweetness or coconut milk if needed.
- Make Pistachio&Maple Crumble:
- Heat nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 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, ube&coconut purée, pistachio&maple crumble, greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Enjoy warm.
Pin Recipe This recipe quickly became a family favorite, especially on snow days when everyone wants a bowl of something colorful and satisfying. We love building our own bowls and adding extra toppings together.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Nutritional Information
Per serving: Calories 410, Total Fat 16 g, Carbohydrates 59 g, Protein 9 g
Recipe Notes
Swap ube for purple sweet potato if unavailable, make vegan by omitting feta or using plant-based cheese, and add roasted chickpeas or lentils for extra protein. Try with dry Riesling or spiced chai tea for a cozy pairing.
Pin Recipe Enjoy these vibrant winter bowls as a comforting dinner or hearty lunch. The variety of flavors and textures will make cold days something to look forward to.
Recipe FAQs
- → Can I replace the quinoa with another grain?
Yes, brown rice or millet work well and maintain the bowl's hearty texture.
- → What can I use instead of ube?
Purple sweet potato makes an excellent substitute if ube is unavailable.
- → How do I make the dish vegan?
Omit feta cheese or use a plant-based alternative for a fully vegan meal.
- → Is the bowl gluten-free?
This bowl uses gluten-free grains and ingredients, but always double-check packaging for safety.
- → What toppings add extra protein?
Roasted chickpeas or cooked lentils boost protein and pair deliciously with other elements.
- → Can I prepare components ahead?
Yes, roast vegetables and cook grains in advance for quick assembly when serving.