Pin 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 created these spiced winter bowls to bring brightness to cold months: the warm vegetables and creative toppings make every dinner feel special, and everyone can build their own perfect bowl. Even picky eaters love assembling their favorite mix!
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 (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 Vegetables:
- Preheat 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 Quinoa:
- 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.
- Prepare Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness or coconut milk as desired.
- Make 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.
Pin One winter evening, my family each chose their favorite toppings for these bowls: my kids loved the pistachio crunch, while my partner added extra greens. Sharing these bright, cheerful bowls together made our dinner feel joyful even on a gray day.
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 labels for gluten or cross-contamination if necessary.
Nutritional Information
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g per serving
Pin These spiced winter bowls are easy to prepare and customizable. Enjoy each nourishing bite and let everyone build their own bowl for a fun, tasty meal.
Recipe Questions
- → Can I substitute ube with another ingredient?
Yes, use purple sweet potato or regular sweet potato if ube isn't available. Adjust sweetness to your taste.
- → Is this dish vegan-friendly?
Simply omit the feta cheese or use a plant-based alternative to make the bowls completely vegan.
- → Which grains work for the base?
Quinoa, brown rice, or farro are tasty options. Choose one that suits your preference or dietary needs.
- → What are good protein additions?
Roasted chickpeas or lentils pair well and boost protein, keeping the bowl hearty and balanced.
- → Any wine or beverage pairings?
A dry Riesling complements the warming spices, or try spiced chai tea for a cozy non-alcoholic option.
- → How can I make the pistachio topping nut-free?
Swap pistachios for pumpkin or sunflower seeds to keep the crunch without nuts.