Save A cozy, nutrient-rich bowl featuring roasted winter vegetables, warming spices, and creative toppings like pistachiomaple and ubecoconut. Perfect for chilly days and customizable for the season.
I first created these bowls to brighten up gray winter weekends for my family. The colors, bold flavors, and variety of toppings kept everyone coming back for more and eager to experiment with new addins each time.
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
- UbeCoconut Purée: 1 cup cooked ube (purple yam), mashed, 1/3 cup coconut milk, 1 tablespoon maple syrup, Pinch of salt
- Pistachiomaple 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 red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on the baking sheet in a single layer. Roast for 3035 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 1518 minutes until water is absorbed. Fluff with a fork and set aside.
- Prepare UbeCoconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness or coconut milk as desired.
- Make Pistachiomaple Crumble:
- Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 23 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 ubecoconut purée, a sprinkle of pistachiomaple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Save We served these at a family dinner and everyone loved making their own bowl combinations. The purple ube always gets a smile from the kids!
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Nutritional Information
Per serving: Calories 410, Total Fat 16 g, Carbohydrates 59 g, Protein 9 g
Wine Pairing
Try serving with a dry Riesling or a mug of spiced chai tea for a full cozy experience.
Save Finish these bowls with a handful of fresh microgreens for an elegant touch. Enjoy warm for a nourishing winter meal any day.
Kitchen Questions
- → What winter vegetables work well in these bowls?
Butternut squash, sweet potato, and red onion are excellent options. Feel free to use parsnips or carrots for variation and extra flavor.
- → Can I make this dish vegan?
Absolutely! Simply leave out the feta cheese or substitute with a plant-based alternative. All other ingredients are vegan-friendly.
- → Is there an alternative to ube if unavailable?
Purple sweet potato is an ideal replacement for ube, bringing a similar color and mild sweetness to the purée component.
- → What grains can I use for the base?
Quinoa is recommended for a gluten-free option, but brown rice or farro can also be substituted according to preference.
- → How can I add extra protein?
Roasted chickpeas or lentils make a great protein addition to these bowls, enhancing nutrition and texture.
- → What toppings provide added crunch and color?
Pistachio-maple crumble delivers crunch, while fresh pomegranate seeds and microgreens offer vibrant color and freshness.