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 made this recipe for a wintry gathering with friends looking for comforting food that felt both festive and nourishing. Everyone loved building their own bowls and adding their favorite toppings.
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 and Vegetables:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season and Roast:
- 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.
- 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 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 My family loves assembly-style dinner nights. These spiced bowls get everyone involved, and watching kids pick their own toppings has become a favorite seasonal tradition.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor for purée.
Allergen Information
Pistachios are tree nuts and feta has dairy. Ensure all items are gluten&free and review packages for safety.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 59 g carbohydrates, 9 g protein.
Save Finish your bowl with a sprinkle of microgreens for freshness. Serve with a dry Riesling or chai tea for a perfect meal.
Recipe Questions & Answers
- → Can I substitute ube with another ingredient?
Yes, purple sweet potato works well if ube is unavailable. The flavor and color remain vibrant.
- → Is this bowl suitable for vegans?
Omit feta cheese or use a plant-based alternative to make the dish fully vegan-friendly.
- → What grains can I use for the base?
Quinoa or brown rice are ideal, but you can try farro or millet for variations in texture and flavor.
- → Can I add extra protein?
Roasted chickpeas or lentils are simple additions that boost protein and pair well with the vegetable mix.
- → Does this dish pair with any drinks?
A dry Riesling complements the flavors, or try a spiced chai tea for a warming non-alcoholic option.
- → Are there nuts in this bowl?
Pistachios in the crumble add flavor and crunch. Omit or substitute for nut-free diets as needed.