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 these spiced winter bowls on a frosty night and loved how the layers of flavor and texture made the meal feel special. The combination of roasted veggies with sweet, creamy, and crunchy toppings has become a family favorite that we return to each winter.
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 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 Grains:
- 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 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.
- 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.
Save Our family likes to gather around the table and build each bowl together, letting everyone choose their favorite toppings. It is a fun way to eat well and enjoy creativity at dinner.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor
Allergen Information
Contains tree nuts (pistachios) and dairy (feta, optional). Check all labels for gluten or cross&contamination if necessary.
Nutritional Information
Per serving: Calories 410, Total Fat 16 g, Carbohydrates 59 g, Protein 9 g
Save Seasonal vegetables and vibrant toppings make every bite unique. Enjoy experimenting with different grains or extra greens to suit your taste.
Recipe FAQ
- → Can I substitute ube with another ingredient?
Yes, purple sweet potato is an excellent alternative if ube is unavailable.
- → What grain base is best for these bowls?
Quinoa or brown rice both work well, offering a nutritious and hearty foundation.
- → How do I make the dish vegan?
Simply omit the feta cheese or swap it for a plant-based alternative.
- → Which spices bring out the winter flavors?
Cinnamon, cumin, and smoked paprika offer warming notes that complement the vegetables beautifully.
- → What toppings add crunch to the bowl?
Pistachio-maple crumble provides a sweet, nutty crunch, while pomegranate seeds and microgreens add freshness.
- → Can I include more protein?
Roasted chickpeas or lentils make excellent protein-rich additions to the bowl.