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 discovered the magic of combining sweet roasted vegetables with fun toppings during a cold snap one winter. These bowls have now become my go&to for cozy dinners, especially when I want something special but easy.
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 Oven and Vegetables:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. 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 the 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.
- Prepare 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 and Serve:
- 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 warm.
Save Sharing these bowls always brings a smile to my family—everyone gets to layer their favorite toppings and create a colorful moment at the table together.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Allergen Information
Be sure to check all labels for possible gluten or cross&contamination if you are sensitive. Feta and pistachios are the key potential allergens in this dish.
Nutritional Information
Each serving offers about 410 calories, 16 g total fat, 59 g carbohydrates, and 9 g protein—a hearty and wholesome meal for winter.
Save Try pairing these bowls with a dry Riesling or spiced chai tea for a memorable seasonal treat. Enjoy every bite while the weather stays chilly!
Recipe Questions
- → Which vegetables work best for this bowl?
Butternut squash and sweet potato are ideal for their sweetness and texture. Feel free to add carrots, parsnips, or cauliflower for variety.
- → Is ube required or can I substitute it?
Ube offers unique color and flavor, but purple sweet potato or regular sweet potato are great substitutes if ube isn't available.
- → How can I add more protein?
Add roasted chickpeas, lentils, or a sprinkle of hemp seeds to boost protein without changing the main flavors.
- → What are vegan options for this dish?
Simply omit feta cheese or use a plant-based alternative to keep the bowl entirely vegan-friendly.
- → How do I store leftovers?
Store components separately in airtight containers in the fridge for up to three days. Reheat the grains and vegetables before assembling.
- → Can I change the grain base?
Yes, substitute quinoa with brown rice, farro, or millet to match personal taste or dietary needs.