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 tried this bowl recipe during one of the coldest months and found it to be the perfect comforting meal that brings together exciting ingredients in every bite.
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
- Prepare the oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast vegetables:
- In a large bowl, toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on the baking sheet in a single layer. Roast for 30–35 minutes, turning once, until golden and tender.
- Cook grains:
- 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.
- Prepare pistachio&maple crumble:
- Heat a 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 four bowls. Top with roasted vegetables, a generous dollop of ube&coconut purée, a sprinkle of pistachio&maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Enjoy:
- Serve warm.
Save This dish has become a favorite for cozy family nights. Everyone enjoys mixing their own toppings and adding touches like extra pomegranate seeds.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, and a blender or food processor for the purée.
Allergen Information
Contains tree nuts (pistachios) and dairy (feta, optional). Always check labels for gluten or cross-contamination if necessary.
Nutritional Information (per serving)
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Save Try these bowls for a satisfying and colorful way to enjoy winter vegetables. Share with friends: they're perfect for making together.
Recipe Guide
- → What vegetables work best for these bowls?
Butternut squash, sweet potato, and red onion are ideal for roasting as they offer sweetness and texture. Other seasonal roots can be used too.
- → Can I customize the grain base?
Yes, swap quinoa for brown rice or another whole grain for varied taste and nutrition.
- → Is there a dairy-free option?
Simply omit feta cheese or use a plant-based alternative for a dairy-free version of the dish.
- → What is ube-coconut purée?
Ube-coconut purée blends mashed purple yam with coconut milk and maple syrup, adding creamy texture and subtle sweetness.
- → How can I increase protein content?
Add roasted chickpeas, lentils, or tofu to boost protein and create a heartier meal.
- → Are there nut-free substitutions?
Omit pistachios or replace them with roasted seeds, such as pumpkin or sunflower, to suit nut-free needs.