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.
This bowl became a winter staple in my kitchen after experimenting with purple ube and crunchy pistachios. Each time, I love trying new toppings for added texture and flavor.
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). Toss squash, sweet potato, and onion with olive oil and spices. Spread on baking sheet. Roast 30 to 35 minutes, turning once, until golden and tender.
- Prepare Quinoa:
- Combine quinoa (or rice) and water with salt. Boil, then cover and simmer 15 to 18 minutes until absorbed. Fluff and set aside.
- Make Ube&Coconut Purée:
- Blend ube, coconut milk, maple syrup, and salt. Adjust sweetness or milk as needed.
- Pistachio&Maple Crumble:
- Heat skillet over medium. Stir pistachios, syrup, cardamom, and salt 2 to 3 minutes until sticky and glossy. Spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa into bowls. Top with roasted vegetables, ube&coconut purée, pistachio&maple crumble, greens, pomegranate seeds, feta and microgreens.
- Serve:
- Enjoy warm.
Save I recently made these bowls for a family dinner and everyone built their own, making mealtime fun. Even the picky eaters tried every topping!
Required Tools
Baking sheet, parchment paper, saucepan, mixing bowls, nonstick skillet, blender or food processor
Allergen Information
Recipe contains tree nuts and optional dairy. Check all ingredient labels for gluten or cross-contamination if needed.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 59 g carbohydrates, 9 g protein
Save Serve right away for the best texture, and try seasonal toppings for variety. These bowls make delicious leftovers too.
Recipe Guide
- → Can I swap the grain base for something else?
Yes, you can substitute quinoa with brown rice, wild rice, or even farro depending on your dietary preference and desired texture.
- → What can I use if ube is unavailable?
Feel free to use purple sweet potatoes. They have a similar texture and color, blending well with coconut milk and maple syrup.
- → Is this dish suitable for vegans?
Absolutely. Simply omit the feta cheese or choose a plant-based alternative for a vegan-friendly bowl packed with flavor.
- → How can I add extra protein?
Roasted chickpeas or lentils make excellent additions, boosting the protein content while complementing the bold flavors.
- → Which wine pairs well with these flavors?
Try a dry Riesling for a fresh contrast or enjoy spiced chai tea for a cozy, non-alcoholic pairing with warming spices.
- → Are there any allergy concerns?
The bowl contains pistachios and optional feta cheese. Check labels for gluten and cross-contamination if needed.