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 created this bowl on a frosty January weekend when I wanted something warming but colorful. Layering spiced vegetables with ube and pistachio-maple crumble brings unexpected comfort and a hint of playful texture.
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 & 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 30–35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- Combine quinoa and water in a saucepan with salt. Bring to 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 you like.
- Make Pistachio&Maple Crumble:
- Heat a nonstick skillet over medium. 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 veggies, ube&coconut purée, pistachio&maple crumble, greens, pomegranate seeds, and feta if using. Garnish with microgreens. Serve warm.
Save On winter nights, my family gathers for warm meals like these, each bowl personalized with favorite toppings. These bright flavors and hearty veggies help us embrace the season together 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). Always check product labels for gluten and cross-contamination if concerned.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 59 g carbohydrates, 9 g protein
Save Serve these bowls right away with extra microgreens or a squeeze of lemon for brightness. They make delicious leftovers for lunch the next day.
Recipe FAQ
- → Can I use other vegetables for roasting?
Yes, root vegetables like carrots, parsnips, or beets are great alternatives. Adjust roasting time as needed.
- → What is ube and can I substitute it?
Ube is purple yam. You can swap with purple sweet potato for a similar texture and color.
- → Is this suitable for vegan diets?
Absolutely! Simply omit feta or replace with plant-based cheese for a fully vegan bowl.
- → Can I prepare components ahead of time?
Yes, roast vegetables and make the purée and crumble in advance. Store refrigerated until ready to serve.
- → What grains work best besides quinoa?
Brown rice, wild rice, or millet are excellent substitutes for the grain base, providing similar texture and flavor.
- → How can I add more protein?
Stir in roasted chickpeas, lentils, or top with hemp seeds for a protein boost in each bowl.
- → Are there suggested drink pairings?
Dry Riesling or spiced chai tea complement the warming spices and earthy vegetables beautifully.