Pin 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.
After experimenting with winter vegetables and colorful toppings, these spiced bowls became a crave-worthy staple in our kitchen each January. Roasting the veggies deepens their flavor and pairing with ube-coconut purée makes the meal feel special.
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
- Prep and Roast Vegetables:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss squash, sweet potato, and onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on baking sheet. Roast 30–35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- While vegetables roast, combine quinoa and water in a saucepan with 1/2 teaspoon salt. Bring to boil, reduce heat, cover, and simmer for 15–18 minutes until water is absorbed. Fluff with fork.
- Make Ube-Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and pinch of salt until smooth. Adjust sweetness or coconut milk if desired.
- Prepare Pistachio-Maple Crumble:
- Heat nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2–3 minutes until sticky and glossy, then spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa into four bowls. Top each with roasted vegetables, a dollop of ube-coconut purée, pistachio-maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Pin Our family loves gathering around the table with these vibrant bowls after sledding or chilly walks. Each person adds their own toppings, making it a fun and interactive meal everyone enjoys.
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, if used). Always check labels if cooking for gluten-free needs.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 59 g carbohydrates, 9 g protein.
Pin Customize each bowl with your favorite greens or grains and enjoy the warm, spiced flavors all season long.
Recipe Q&A
- → Which vegetables work best in these bowls?
Butternut squash, sweet potato, and red onion roast well and offer sweet, earthy flavor. Try parsnip, carrots, or beets for variety.
- → Can I swap the grain base?
Quinoa is light and protein-rich, but brown rice, farro, or wild rice make excellent alternatives with similar cooking times.
- → What is ube and how does it taste?
Ube is a purple yam that lends a mild, sweet, nutty flavor and vibrant color. Purple sweet potato is a good substitute if needed.
- → Is this dish suitable for vegans?
Yes — simply omit the feta cheese or substitute with your favorite plant-based option for a fully vegan main.
- → How do I make the pistachio-maple crumble?
Toast chopped pistachios with maple syrup, cardamom, and salt in a skillet for a few minutes until sticky and aromatic.
- → What greens and toppings can I use?
Baby spinach, kale, pomegranate seeds, microgreens, or pumpkin seeds add freshness and crunch. Adjust based on the season.