Pin this 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.
Last winter, I invited friends for dinner and these spiced bowls were a huge hit. The blend of cozy squash, bold pistachio, and creamy ube surprised everyone & was truly comforting on a cold night.
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 oven to 400°F (200°C). Line baking sheet with parchment paper. Toss squash, sweet potato, and onion with olive oil and all spices. Spread in single layer and roast 30–35 min, turning once, until golden and tender.
- Prepare Grain Base:
- While vegetables roast, combine quinoa and water in saucepan with salt. Bring to boil, reduce heat, cover, simmer 15–18 min until water absorbed. Fluff and set aside.
- Make Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and salt until smooth. Adjust sweetness or coconut milk as desired.
- Prepare Pistachio&Maple Crumble:
- Heat nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir 2–3 min until sticky and glossy. Cool on parchment.
- Assemble Bowls:
- Divide quinoa into bowls. Top with roasted vegetables, ube&coconut purée, pistachio&maple crumble, greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Enjoy warm and fresh.
Pin this My kids love building their own bowls at the table and adding extra pomegranate seeds for crunch. These spiced bowls became our go-to family dinner during colder months and everyone looks forward to toppings night.
Required Tools
Baking sheet, parchment paper, saucepan, mixing bowls, nonstick skillet, blender or food processor
Allergen Information
Contains tree nuts from pistachios and dairy from feta (optional). Always double-check package labels if gluten sensitive.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 59 g carbohydrates, 9 g protein
Pin this Serve with warm chai or wine for the coziest dinner. These bowls are the perfect way to celebrate winter's harvest in a single dish.
Frequently Asked Recipe Questions
- → What vegetables work best for the bowl?
Butternut squash, sweet potato, and red onion create a flavorful, nutrient-dense base. Other hearty winter vegetables may be used.
- → Can a different grain be substituted for quinoa?
Absolutely. Brown rice, millet, or even farro (if gluten is not a concern) work well with the flavors and textures.
- → Is it possible to make this vegan?
Yes! Simply omit feta cheese or replace it with a plant-based alternative for a fully vegan presentation.
- → Are there nut-free topping options?
Skip pistachios or use roasted seeds like pumpkin or sunflower to add crunch without tree nuts.
- → What if ube is unavailable?
Use purple sweet potato instead—it offers similar color and texture when mashed with coconut milk.
- → Which beverage pairs well?
Pair the bowl with dry Riesling or spiced chai tea to complement the warming spices and earthy vegetables.