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 cold evening with leftover root vegetables, and the creative combination of ube&coconut and pistachio&maple instantly transformed the meal into something special. The vibrant layers make this a favorite for cozy nights at home.
Ingredients
- Butternut squash: 2 cups, peeled and cubed
- Sweet potato: 2 cups, peeled and cubed
- Red onion: 1, cut into wedges
- Olive oil: 2 tablespoons
- Ground cinnamon: 1 teaspoon
- Ground cumin: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt: 1/2 teaspoon for roast, 1/2 teaspoon for quinoa, pinch for purée and crumble
- Black pepper: 1/4 teaspoon
- Quinoa (or brown rice): 1 cup, rinsed
- Water: 2 cups
- Ube (purple yam): 1 cup cooked, mashed
- Coconut milk: 1/3 cup
- Maple syrup: 1 tablespoon for purée, 1 tablespoon for crumble
- Shelled pistachios: 1/2 cup, roughly chopped
- Ground cardamom: 1/4 teaspoon
- Baby spinach or kale: 1 cup, chopped
- Pomegranate seeds: From 1 small pomegranate
- Feta cheese: 1/3 cup, crumbled (optional)
- Microgreens: For garnish (optional)
Instructions
- Prepare vegetables:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast vegetables:
- Toss squash, sweet potato, and 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:
- 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 pistachios, maple syrup, cardamom, and salt in a nonstick skillet. Stir constantly for 2–3 minutes until 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 if using. Garnish with microgreens.
- Serve:
- Serve warm.
Save My family loves making big winter bowls on Sunday nights, customizing each plate with favorite toppings. It's become a tradition to try a new garnish every time.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor
Allergen Information
Contains tree nuts (pistachios) and dairy (feta, optional). Check labels and cross&contamination for gluten&free needs.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 59 g carbohydrates, 9 g protein
Save Enjoy these vibrant bowls with a dry Riesling or spiced chai tea. Let everyone layer their own favorite winter toppings for a true seasonal feast.
Cooking Questions
- → Can I substitute ube with another ingredient?
Yes, purple sweet potatoes work well in place of ube if needed and keep the color and flavor vibrant.
- → Is this suitable for gluten-free diets?
Absolutely! All ingredients are gluten-free. Double check packaged items if you're sensitive to cross-contamination.
- → How can I adjust spice levels?
Increase paprika or cumin for extra heat, or reduce cinnamon for less warmth. Taste and modify to your liking.
- → Are there vegan options available?
Omit the feta or use plant-based cheese for a fully vegan-friendly bowl filled with flavor and texture.
- → What grains can replace quinoa?
Brown rice, wild rice, or millet work as tasty alternatives for the base, offering different tastes and textures.
- → Can I prep ingredients ahead?
Yes, roast vegetables or prepare purée and crumble in advance. Assemble bowls just before serving for freshness.