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.
The first time I made these spiced bowls was on a snowy evening when my family wanted something both vibrant and comforting. The colorful ube and crunchy crumble made it a hit with everyone.
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 the vegetables:
- Preheat oven to 400°F (200°C). Toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on a baking sheet. Roast 30–35 minutes, turning once, until golden and tender.
- Cook the grains:
- Combine quinoa and water with 1/2 teaspoon salt. Boil, then simmer covered 15–18 minutes until water is absorbed. Fluff with fork.
- Prepare ube&coconut purée:
- Blend cooked ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetener or coconut milk if needed.
- Make pistachio&maple crumble:
- Heat nonstick skillet on medium. Stir pistachios, maple syrup, cardamom, and salt 2–3 minutes until sticky and glossy. Cool on parchment.
- Assemble the bowls:
- Divide grain among four bowls. Top with roasted vegetables, ube&coconut purée, pistachio&maple crumble, greens, pomegranate seeds, feta, and microgreens.
- Serve:
- Serve bowls warm.
Save One cool afternoon, my kids helped layer the bowls for dinner and ended up creating their own rainbow patterns with each topping. It became a colorful family ritual every winter!
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 all labels for gluten or cross-contamination.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 59 g carbohydrates, 9 g protein.
Save Share these bowls hot from the oven for a vibrant winter meal. Leftovers work great for lunch the next day too.
Recipe FAQ Section
- → Which vegetables are best for roasting in winter bowls?
Root vegetables like butternut squash, sweet potato, and red onion roast beautifully, offering sweet and savory notes.
- → Can the bowls be made vegan?
Yes, omit the feta or use plant-based cheese for a vegan-friendly bowl with hearty grains and colorful veggies.
- → What grain base works well here?
Quinoa is nutritious and fluffy, but brown rice or even millet are great alternatives for a hearty base.
- → How do I make pistachio-maple crumble?
Toast chopped pistachios with maple syrup and cardamom in a skillet until sticky and glossy, then cool for crunch.
- → What toppings add color and texture?
Spinach, pomegranate seeds, feta cheese, and microgreens add freshness, color, and a burst of taste to each bowl.
- → Can I substitute anything for ube?
Purple sweet potato makes a great sub for ube in the purée, offering vibrant color and a slightly sweet flavor.