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 friends during a snowy evening, and everyone enjoyed building their own bowls with different toppings. The vibrant colors and flavors truly brighten up winter nights.
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 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 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 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.
Pin it We love making this together on Sunday nights with the kids choosing toppings and everyone sharing stories around the table. It&s a family favorite for winter gatherings.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Allergen Information
Contains tree nuts (pistachios) and dairy (feta, optional): check all product packaging to avoid gluten and cross&contamination.
Nutritional Information
Calories per serving: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Pin it Dress up leftovers in wraps or salads for easy lunches. The toppings keep well and make every bowl unique.
Frequently Asked Questions
- → Can I replace butternut squash with another vegetable?
Yes, you can use acorn squash, pumpkin, or carrots for a similar sweet profile in the bowl.
- → How do I make this dish vegan?
Omit feta cheese or substitute with a plant-based alternative to keep the bowl entirely vegan.
- → What grain base works best?
Quinoa offers a light, protein-rich foundation but brown rice or farro are also excellent options depending on preference.
- → Is ube easy to find?
If ube is unavailable, purple sweet potato is a great substitute for its color and creamy texture.
- → Which spices make the bowl unique?
Cinnamon, cumin, smoked paprika, and cardamom add warmth and depth to both vegetables and crumble.
- → Are there nut-free topping alternatives?
Try toasted seeds, crispy chickpeas, or omit nuts for a nut-free version of the topping.