Save 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 snowy evening when all I wanted was something warm and hearty. Each colorful layer brings its own flavor and texture, making it a go-to during the colder months.
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 (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 squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread in a single layer. Roast for 30–35 minutes, turning once, until golden and tender.
- Prepare 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 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 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, chopped greens, pomegranate seeds, feta if using, and microgreens.
- Serve:
- Serve warm.
Save My family loves assembling these bowls together, each choosing their favorite toppings and watching the colors come together at the dinner table.
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). Always check labels for gluten or cross-contamination if needed.
Nutritional Information
Per serving: Calories 410, Total Fat 16 g, Carbohydrates 59 g, Protein 9 g
Save Garnish your bowls with microgreens or extra pomegranate seeds for a festive touch. Enjoy them warm for the best flavor and comfort.
Recipe FAQ
- → What can I substitute for ube?
Purple sweet potato is an excellent alternative if ube is hard to find. It gives similar color and creamy texture.
- → How do I make the bowls vegan?
Omit the feta cheese or use a plant-based alternative to ensure all ingredients are vegan-friendly.
- → Which grain base works best?
Quinoa is featured for its protein content and nutty flavor, but brown rice is also a satisfying choice.
- → Can I add extra protein?
Yes, roasted chickpeas or lentils can be added for a protein boost without modifying the dish’s core flavors.
- → Are there nut-free options for the topping?
Skip the pistachios or replace with sunflower seeds for a nut-free alternative while retaining crunch.
- → How should leftovers be stored?
Keep assembled bowls in airtight containers in the fridge for up to three days. Reheat before serving.