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.
On frosty winter nights, these spiced bowls always bring my family together. The blend of roasted veggies and sweet&spiced crunch feels celebratory, and everyone enjoys assembling their own toppings around the table!
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
- Roast the Vegetables:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss squash, sweet potato, and onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on the sheet and roast for 30–35 minutes, turning once, until golden and tender.
- Cook the Grain Base:
- While veggies 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.
- Prepare Ube-Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness and consistency as desired.
- Make Pistachio-Maple Crumble:
- Heat a nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir for 2–3 minutes until pistachios are sticky and glossy. Cool on parchment.
- Assemble the Bowls:
- Divide cooked quinoa into four bowls. Top with roasted vegetables, ube-coconut purée, pistachio-maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serving:
- Serve warm.
Save Last year, my kids got excited about sprinkling pistachio crumbles and popping pomegranate seeds onto their bowls. It made for the coziest dinner and lots of laughter!
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Allergen Information
This dish contains tree nuts and may contain dairy. Check all labels for gluten ingredients if needed.
Nutritional Information
Each serving: Calories 410, Total Fat 16 g, Carbohydrates 59 g, Protein 9 g
Save Make these bowls for a comforting winter meal everyone can customize. Each bite combines sweet, savory, and crunchy textures for maximum coziness.