Save 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.
I first prepared these spiced winter bowls when searching for comfort food during a cold snap. The combination of warming spices and fresh toppings quickly became a family favorite.
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 & Vegetables:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. 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 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.
- Make 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.
- Serve:
- Serve warm.
Save Pin Sharing these bowls at our winter family dinner brought laughter and warmth—everyone loved customizing their own toppings.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Allergen Information
Check all labels for gluten or cross-contamination if necessary.
Nutritional Information
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g (per serving)
Save Pin Enjoy these spiced winter bowls for a comforting meal that celebrates the season. Make each serving your own with creative toppings.
Recipe FAQs
- → Can I substitute ube in the purée?
Yes, purple sweet potato works well as a substitute for ube, offering similar color and flavor.
- → Is this dish suitable for vegans?
Absolutely. Just omit the feta or use plant-based cheese to keep the bowls vegan-friendly.
- → What grains can I use as a base?
Quinoa and brown rice both work well. Feel free to use other whole grains based on preference.
- → How can I add more protein?
Roasted chickpeas or lentils are excellent additions for extra protein and heartiness.
- → Which spices elevate roasted vegetables?
Cinnamon, cumin, and smoked paprika infuse warmth and depth to the vegetable mix.
- → What wine pairs nicely?
A dry Riesling complements the spice, or try spiced chai tea for a non-alcoholic option.