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 made these spiced winter bowls on a frosty weekend and was amazed by how the ube&coconut purée added such a creamy, colorful touch. It quickly became a household favorite for effortless weeknight dinners.
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 Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast Vegetables:
- In a large bowl, toss the 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 Grain Base:
- 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.
- Pistachio&Maple Crumble:
- Heat a nonstick skillet over medium heat. Add the 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, sprinkle pistachio&maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Save These bowls are always requested by my family on snow days. The kids love assembling their favorite toppings, and it's one dish everyone enjoys together around the table.
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 all 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 Serve immediately while warm for best texture. Leftovers keep well for meal prepping through the week.
Recipe Guide
- → Can I substitute ube with other ingredients?
Yes, purple sweet potato works well in place of ube for similar texture and color in the purée.
- → Is this dish suitable for vegans?
Omit or replace feta cheese with a vegan alternative to keep the bowl entirely plant-based.
- → How can I add protein to these bowls?
Include roasted chickpeas or lentils during assembly for an extra boost of protein and texture.
- → What grains work best for the base?
Quinoa is recommended, but brown rice or other whole grains can be used according to preference.
- → Can the pistachio topping be made nut-free?
Replace pistachios with seeds like pumpkin or sunflower if avoiding tree nuts.
- → Are there wine or drink pairings?
Try a dry Riesling or spiced chai tea to complement the warming spices and hearty flavors.