Save A cozy, nutrient-rich bowl featuring roasted winter vegetables and warming spices, topped with pistachio-maple crumble and creamy ube-coconut purée. Perfect for chilly days, this dish is customizable for the season and brings comforting flavors to your table.
I first made these winter bowls when craving something warm and vibrant during a snowy week. The combination of spices, roasted vegetables, and fun toppings brought so much joy to cold evenings, and everyone loved making their own delicious combinations.
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). Line baking sheet with parchment paper. Toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Arrange in a single layer. 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 ube, coconut milk, maple syrup, and pinch of salt until smooth. Adjust sweetness or coconut milk as desired.
- 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 bowls. Top with roasted vegetables, generous dollop of ube-coconut purée, sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, feta if using, and microgreens.
- Serve:
- Serve bowls warm and enjoy immediately.
Save These bowls have become a new family favorite, especially for cozy weekend lunches when everyone enjoys assembling their bowl with their favorite toppings and a steaming cup of spiced chai tea.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Nutritional Information
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g (per serving)
Serving Ideas
Try topping with roasted chickpeas or lentils for extra protein, or serve alongside a dry Riesling or chai tea for a full meal experience.
Save Add a sprinkle of microgreens for brightness and enjoy these cozy bowls all winter long.
Recipe FAQ
- → How do I roast winter vegetables for a flavorful bowl?
Toss cubed squash, sweet potato, and onion with olive oil and spices, spread on a baking sheet, and roast until golden and tender.
- → Can I use another grain instead of quinoa?
Yes, brown rice or millet both work well as hearty bases for this vegetable bowl. Adjust cooking times for the grain.
- → What if I can’t find ube for the purée?
Swap with purple sweet potato or regular sweet potato for a similar color and creamy texture in your purée.
- → How do I make the dish vegan?
Omit the feta cheese or choose plant-based cheese when assembling your bowls to keep the meal fully plant-based.
- → What toppings add texture and flavor?
Pistachio-maple crumble, fresh kale or spinach, pomegranate seeds, and microgreens all enhance the bowl’s crunch and brightness.
- → Can I prepare elements ahead of time?
Yes, roast vegetables, cook grains, and make purée and crumble in advance. Just assemble and warm when ready to serve.