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.
The first time I made these bowls was on a snowy weekend, and each spoonful brought so much warmth and comfort. They quickly became a go-to for nights when my family wants something hearty yet refreshing.
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&Vegetables:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast Veggies:
- 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. Roast for 30–35 minutes, turning once, until golden and tender.
- Cook Grain:
- While vegetables roast, combine quinoa and water in a saucepan with salt. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes until water is absorbed. Fluff with 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.
- Make Pistachio&Maple Crumble:
- Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2–3 minutes until sticky and glossy. Spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, a 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 This is the dish my children request most during the colder months: they love the burst of color, the cozy aroma, and assembling their own bowls at the table.
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). Double-check ingredient labels for gluten or potential cross contamination.
Nutritional Information (per serving)
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Save For best results, serve these bowls fresh and warm. Layering creative toppings makes each bowl feel special, every single time.
Recipe FAQ
- → How can I customize the vegetable selection?
Feel free to mix in other winter vegetables like parsnips, carrots, or beets for personal taste and variety.
- → What’s a good substitute for ube?
Purple sweet potato offers a similar color and texture when ube isn’t available, keeping the bowl vibrant.
- → Is the dish suitable for vegans?
Omit feta or choose plant-based cheese for a completely vegan bowl without sacrificing flavor.
- → Can I prepare elements ahead?
Roasted vegetables, purée, and crumble can all be made in advance. Assemble just before serving for best texture.
- → What grains work best as a base?
Quinoa provides lightness, but brown rice is also excellent. Other grains like farro or millet may be used.
- → How do I add extra protein?
Roasted chickpeas or cooked lentils make great additions, boosting nutrition and heartiness.